When I tell people that I make popcorn on the stove with water rather than oil, the reaction is pretty predictable. There's an initial bristle: Why are you doing this?!
Are you trying to skimp on oil? Being fussy about calories? Then it morphs to wonder: But, like, how? First the why. Because I want to should suffice, but yup, it does also cut down on fat and calories, which I then may go back in and gleefully add in a more flavorful way with a little dusting of aged cheese, curls of my favorite butter, or all sorts of spice blends.
With the corn popped so cleanly, its own appealing flavor shines through, and plays perfectly with toppings—including plain old salt—and doesn't run the risk of imparting any off or burnt flavors from the oil. To keep the kernels cooking evenly, you must shake the pot or pan gently and listen to the popping sound. The kernels should begin popping after about a minute or so. Season and serve immediately. Check out this air popper from Amazon. If you own an instant pot, then you can try this method of popping your popcorn.
Just set the Instant Pot to high pressure and put the kernels in with enough space for them to pop and expand. Cook for about four minutes, listening out for the popping sounds. When there are about three seconds or more between each pop, you know they are done cooking. Keep reading below for popcorn popping tips and tricks as well as a brief overview of what makes popcorn, well, popcorn! Popcorn has been a popular snack for thousands of years.
Remnants of the tasty treat have been found in Mexico dating back to BC. Popcorn pops because each popcorn kernel is special. Popcorn kernels contain oil and water with starch, surrounded by a hard and strong outer coating. When popcorn is heated, the water inside the kernel tries to expand into steam, but it cannot escape through the seed coat.
When the popcorn reaches a temperature of F C the pressure inside the kernel is sufficient enough to rupture the popcorn hull, essentially turning the kernel inside out. The pressure inside the kernel is released rapidly, expanding the proteins and starches inside the popcorn kernel into a foam, which then cools and forms into the popcorn puff we all know and love. A popped piece of corn is about 20 to 50 times larger than the original kernel.
If popcorn is heated too slowly, the steam will slowly leak out of the kernel instead of popping. If heated too quickly, it will pop, but the center of the kernel will be too hard and not very tasty. Popcorn is not the only grain that can pop! That's all it takes to make popcorn without oil!
If you prefer to make stovetop popcorn, many experts — including Cleveland Clinic and Grand Forks Human Nutrition Research Center — agree that heart-healthy oil is a good option compared to butter, even if it does add some additional calories.
Cleveland Clinic explains that using oil is a great way to decrease hunger and that olive oil, walnut oil, avocado oil and canola oil are all acceptable options for stovetop popcorn. Scientific studies, such as those included in a March review published by the International Journal of Molecular Sciences , are quick to highlight the health benefits of olive oil , which contains polyphenols that stave off cardiovascular and neurodegenerative diseases, as well as prevent cancer, boost the immune system, and fight oxidation and inflammation.
But people who are strictly watching their weight will still want to be careful about the amount of oil they use because fat intake still affects weight-loss efforts. As a study published in September in Cell Metabolism found, even though carbohydrate-restricted diets are gaining in popularity, fat restriction might still be important. The study looked at a small group of only 19 people who were struggling with obesity, and it found that cutting dietary fat led to a greater amount of body fat loss than cutting carbohydrates.
The important takeaway? If you're looking for a healthy snack, go with stovetop popcorn made with olive oil; if you're restricting calories, air-popped popcorn is the way to go. No matter what, avoid the microwaveable stuff. Read more: Sneaky Salted "Caramel" Popcorn.
Nutrition Desserts and Snacks Popcorn. Lindsey is the owner and founder of Rise Up Nutrition helping athletes overcome disordered eating to perform at their highest level www.
Lindsey also works with Division 1 collegiate athletes at a local university and contracts with the US Military and elite special forces units.
0コメント