The Culinary Connoisseur
Pop Quiz
Did you know popcorn is the number one snack food in the
US? While enjoying your next handful, you can share some interesting popcorn
trivia with your family.
How much popcorn does the average American eat annually?
1.
10 quarts
10 quarts
2.
33 quart
33 quart
3.
55 quarts
55 quarts
One cup of oil-popped popcorn contains how many calories?
1.
30
30
2.
50
50
3.
75
75
Popcorn pops because of…
1.
Magic
Magic
2.
Water
Water
3.
Oil
Oil
There are _______ popcorn kernels in one unpopped cup.
1.
150
150
2.
500
500
3.
1500
1500
Most families eat lots of popcorn—50-55 quarts every
year—because they know it’s a low calorie snack that fills you up. Popcorn is a whole grain food which makes it a
complex carbohydrate that is not only low in calories, but a good source of
fiber. Plus, popcorn has no artificial
additives or preservatives, and is sugar-free. And , of course, it tastes good!
year—because they know it’s a low calorie snack that fills you up. Popcorn is a whole grain food which makes it a
complex carbohydrate that is not only low in calories, but a good source of
fiber. Plus, popcorn has no artificial
additives or preservatives, and is sugar-free. And , of course, it tastes good!
Popcorn is low in calories — only 30 calories in one cup
of unbuttered, and even when lightly buttered, one cup still only has 133
calories. Hot air popped has even less.
of unbuttered, and even when lightly buttered, one cup still only has 133
calories. Hot air popped has even less.
The reason popcorn pops is simple. Each kernel of popcorn
contains a small drop of water stored inside a circle of soft starch. Popcorn is
actually 13.5 percent to 14 percent moisture. The soft starch is surrounded by
the kernel’s hard outer shell. As the kernel heats up, the water begins to expand,
and pressure builds against the hard surface. Eventually, this hard surface
gives way, causing the popcorn to explode. As it explodes, the soft starch
inside the popcorn blows up and bursts, turning the kernel inside out. The
steam inside the kernel is released, and the popcorn is popped.
contains a small drop of water stored inside a circle of soft starch. Popcorn is
actually 13.5 percent to 14 percent moisture. The soft starch is surrounded by
the kernel’s hard outer shell. As the kernel heats up, the water begins to expand,
and pressure builds against the hard surface. Eventually, this hard surface
gives way, causing the popcorn to explode. As it explodes, the soft starch
inside the popcorn blows up and bursts, turning the kernel inside out. The
steam inside the kernel is released, and the popcorn is popped.
Popcorn is an economical snack. One cup of unpopped popcorn contains 1500 or
more kernels. It will pop enough to feed a whole family for about $2.00.
more kernels. It will pop enough to feed a whole family for about $2.00.
Corn popping was originally discovered by Native
Americans, but became popular as a snack food during the United States Great
Depression because it was so cheap. During World War II, sugar rationing
limited candy production so Americans came to enjoy three times more popcorn
than they had before.
Americans, but became popular as a snack food during the United States Great
Depression because it was so cheap. During World War II, sugar rationing
limited candy production so Americans came to enjoy three times more popcorn
than they had before.
There are many techniques for popping corn. Originally,
Indians would heat sand and place the whole corn cob in the hot sand where the
heat would pop the kernels while still attached to the cob. Later it was discovered that the taste
improved when the kernels were heated in oil and Americans began popping it at
home in kettles.
Indians would heat sand and place the whole corn cob in the hot sand where the
heat would pop the kernels while still attached to the cob. Later it was discovered that the taste
improved when the kernels were heated in oil and Americans began popping it at
home in kettles.
Commercial large-scale popping machines were invented by
Charles Cretors in the late 19th Century. He introduced the world’s first
horse-drawn popcorn machine at the World’s Fair in Chicago in 1893. By 1908 Sears,
Roebuck & Co. sold home corn poppers for 8¢ each and 25 pounds of popping
corn still on the cob at 5¢. Popcorn
balls were among the most popular confections in the late 1800s & early
1900s. Homemade popcorn is now popped in small popping machines or the more
popular microwave bags. Many purists will still pop corn in a large pot with
oil for best flavor and crunch.
Charles Cretors in the late 19th Century. He introduced the world’s first
horse-drawn popcorn machine at the World’s Fair in Chicago in 1893. By 1908 Sears,
Roebuck & Co. sold home corn poppers for 8¢ each and 25 pounds of popping
corn still on the cob at 5¢. Popcorn
balls were among the most popular confections in the late 1800s & early
1900s. Homemade popcorn is now popped in small popping machines or the more
popular microwave bags. Many purists will still pop corn in a large pot with
oil for best flavor and crunch.
If you are wondering about those kernels which
do not pop at proper temperatures, researchers have concluded that unpopped
kernels do not have enough moisture to create enough steam for an explosion. Others
say that the unpopped kernel may have a leaky hull.
do not pop at proper temperatures, researchers have concluded that unpopped
kernels do not have enough moisture to create enough steam for an explosion. Others
say that the unpopped kernel may have a leaky hull.
In North America, popcorn is traditionally served salted,
although a sweetened version, known as caramel corn, is also commonly
available. In the United Kingdom, ready-made popcorn is available either salted
or simply sweetened with sugar, both varieties being equally popular
although a sweetened version, known as caramel corn, is also commonly
available. In the United Kingdom, ready-made popcorn is available either salted
or simply sweetened with sugar, both varieties being equally popular
Popcorn is included on the
list of foods that the American Academy of Pediatrics recommends not serving to
children under four, because of the risk of choking. Special “hull-less”
popcorn has been developed that offers an alternative for small children and
for people with braces or other dental problems who may otherwise need to avoid
popcorn.
list of foods that the American Academy of Pediatrics recommends not serving to
children under four, because of the risk of choking. Special “hull-less”
popcorn has been developed that offers an alternative for small children and
for people with braces or other dental problems who may otherwise need to avoid
popcorn.
Interestingly, some shipping companies have experimented
with using popcorn as a biodegradable replacement for Styrofoam packing
material. However, popcorn has numerous undesirable properties as a packing
material, including attractiveness to bugs and a higher cost.
with using popcorn as a biodegradable replacement for Styrofoam packing
material. However, popcorn has numerous undesirable properties as a packing
material, including attractiveness to bugs and a higher cost.
Popcorn is extremely popular on its own but many people
incorporate it into tasty snacks.
incorporate it into tasty snacks.
8 ounces semi-sweet chocolate, chopped
1 teaspoon canola oil
4 cups popped popcorn
1-1/2 cups miniature marshmallows
3/4 cup chopped pecans
1 teaspoon canola oil
4 cups popped popcorn
1-1/2 cups miniature marshmallows
3/4 cup chopped pecans
Melt chocolate in a double boiler or place chocolate in a
small microwave-safe bowl. Heat chocolate in the microwave for one minute or
until melted. Stir in oil.
Place popcorn, marshmallows and pecans in large bowl.
Pour chocolate over mixture, tossing to coat.
Pour chocolate over mixture, tossing to coat.
Drop mixture by tablespoonful onto wax paper-lined
jellyroll pan.
jellyroll pan.
Refrigerate until firm, about 2 hours or overnight.
2 1/2 quarts popped popcorn
1 cup salted peanuts
1 cup salted peanuts
1/2 cup butter or margarine
1/2 teaspoon baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
Preheat oven to 250 degrees F. Spread popped popcorn and
nuts in a large shallow pan and place in preheated oven.
nuts in a large shallow pan and place in preheated oven.
Combine butter, brown sugar, syrup and salt in a
saucepan. Cook over medium heat, stirring until sugar dissolves. Brush sugar
from sides of pan with a wet pastry brush. Boil until mixture reaches 248
degrees on a candy thermometer, about 5 minutes. Remove from heat and stir in
soda. Be careful as mixture will bubble up.
Pour mixture over corn and nuts, stirring gently to coat. Return glazed
popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes.
When cooled, pack in airtight containers.
saucepan. Cook over medium heat, stirring until sugar dissolves. Brush sugar
from sides of pan with a wet pastry brush. Boil until mixture reaches 248
degrees on a candy thermometer, about 5 minutes. Remove from heat and stir in
soda. Be careful as mixture will bubble up.
Pour mixture over corn and nuts, stirring gently to coat. Return glazed
popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes.
When cooled, pack in airtight containers.
3 quarts popped popcorn
cooking spray or canola oil in a spray bottle
9 tablespoons powdered cocoa mix (cocoa sweetened
with sugar or sugar substitute)
with sugar or sugar substitute)
3 teaspoon cinnamon
Put popcorn in a large bowl and lightly spray with oil
spray. Sprinkle cocoa mix and cinnamon on popcorn. Toss to coat evenly. Spray
and toss again until mixture is well coated.
spray. Sprinkle cocoa mix and cinnamon on popcorn. Toss to coat evenly. Spray
and toss again until mixture is well coated.
Serve immediately.