General > General info Somewhat hot tub related

Popcorn makers

(1/4) > >>

bosco0633:
I have been doing some reading on popcorn makers on the internet.  I just purchased a whirley pop stove top pop corn maker.  My friend made it and I loved it.  The popcorn is so much more crunchier than microwave popcorn.  I should have it this week and I was wondering if anyone could recommend the oil to corn ratio as well do you add butter salt and how much.

I cant believe how much info there is on popcorn on the internet. There are all different strands of corn etc.  this sounds so stupid, I just am sick of chips and love the popcorn.  great healthy snack.  I think I will use extra virgin olive oil instead of coconut oil to lower the fat.  

Any help would be greatly appreciated.

Brewman:

--- Quote ---I cant believe how much info there is on popcorn on the internet.

--- End quote ---

Everything, apparently, except for how much oil, butter, and salt to use.

Dr. Spa™ Ret.:
So, what's the best pop corn............... oh, and that new fangled popcorn popper, full foam or thermopane?

anne:

--- Quote ---great healthy snack.  I think I will use extra virgin olive oil instead of coconut oil to lower the fat.  

Any help would be greatly appreciated.
--- End quote ---

I dont have any information on popcorn types or poppers, but here's a little to think about in the fat category: All fats have virtually the same number of Kilocalories per gram: 9. Some fats are still better for you than others, depending on the fatty acids that they are made of and how saturated they are. Coconut oil is considered unhealthy by some because it is so high in saturated fat (like 90%). Olive oils and other vegetable oils are lower in saturated fat. Assuming that you are still taking in the same number of grams, unsaturated fats are better for you than saturated fats not from a caloric standpoint, but because they increase your HDL's and lower your LDL's, so they reduce the chances of atheroscloerosis. If the details matter, I'll look it up, but I cannot remember how. (Fun fact for the day: dogs cannot develop atherosclerosis. They dont have "heart attacks" as we know them. Understanding what about their fat metabolism prevents this may lead to preventing human heart disease!)  

Olive oil is really healthy not only because it is high in unstatuated fats, but has lots of antioxidants. (those italians and greeks have it goin' on with their oil and their red wine.) Unfortunately, I dont think it would be the best choice for popping corn because it burns at a lower temperature than a lot of oils. One of the convenient things about coconut oil is that it has a really high burning point, so it is good for hot frying.

Sorry for the novel.

anne:
sorry-I have more: I got myself thinking about burning temps of oils, and realized that I criticised olive oil without giving you an alternative. I looked up the "smoke points" of a bunch of different cooking oils:

Coconut oil: 450F
Corn oil "refined": 420F
Corn oil "unrefined": 320F
Safflower and sunflower oils, refined: 450F
Extra virgin olive oil: 320F. But "pomace" olive oil has a smoke point of 460F! I dont know what pomace is, but that may be your ticket. Betcha its pricey.

Navigation

[0] Message Index

[#] Next page