As I was working this past weekend I
heard several people as they waltzed past the Homestead Gristmill popcorn say
things like “All popcorn is non-gmo”, “How do you pop this?”, “What is the
difference between red and yellow popcorn?”
In an effort to answer all questions
and verify or debunk myths about popcorn, I set about doing research, while
enjoying some of my own fresh kettle popped corn, drizzled with extra
butter…YUM!
Is all popcorn non-gmo? With this
craze over whether or not a food has been genetically modified by science and
OK-ed by the FDA leaves people in two categories; either they don’t see a
concern or they do. Not wanting to take up the entire entry to explain either
side, the simple answer is: According to “Jeffery Smith, executive director of
the Institute
for Responsible Technology and GMO expert, assured us that even
though almost 90% of the corn grown and eaten in this country is GMO corn, popcorn
comes from a different seed and has not been genetically modified.” (link to
article: http://elizabethyarnell.com/effortlesseating/2012/06/popcorn-is-never-a-gmo/).
Further, popcorn comes from heirloom seeds mostly, and can be grown organically
just like any other corn or vegetable out there.
When it comes to popping corn, there
are several methods, including microwaving, and kettle/stove popping. Just
follow the below recipes for either method, season and butter to your tastes
and enjoy! (on a side note: popcorn is great snack for your canine family
members, just be careful of the toppings and salt as plain is BEST for them).
Stove/Kettle corn:
·
Place 1 to 3 tablespoons of oil (sunflower, canola, grapeseed, coconut, or
avocado) into a large kettle or pan. CAUTION: Do not use butter, as it will
burn! The oils mentioned are listed in decreasing order of their tolerance
for high heat. Grapeseed and Sunflower oils are high heat tolerant and a
healthy choice of cooking oils.
·
Heat oil at medium setting* (between 460 and 470 degrees Fahrenheit). Oil
burns at 500 degrees Fahrenheit. If your oil starts to smoke, it’s too hot.
·
Test the heat by dropping in one or two kernels (when kernel pops or spins
in the oil, it is ready).
·
Add 1/3 cup kernels or enough to cover the bottom of the pan.
·
Shake the pan/kettle to make sure the oil coats each kernel.
·
Set lid on slightly ajar to allow steam to escape. Allowing steam to escape
prevents the popped corn from absorbing the moisture, retaining its peak
crispness.
·
Listen for popping and, when it slows to 2-3 seconds apart, remove from
heat.
·
Carefully pour popped corn into serving bowl and salt/season to taste.
Microwave:
·
1 brown paper sack, lunch size
·
½ cup popcorn kernels
·
Place corn in sack, fold top of sack over twice
·
Microwave for three minutes
·
Season any way you like and enjoy!
Finally, what is the difference, if
any between red, blue, black, brown, yellow and white popcorn (didn’t know
there are that many colors did you?)?
Well, white popcorn is smaller and
usually pops into a shape similar to mushrooms.
This
type of corn is usually described as sweeter and can hold heavy toppings like
caramel easier, unlike the other varieties that pop in the recognizable
snowflake shape, which according to most have a better mouth feel.
Yellow popcorn has more fiber, pops
into a snowflake shape
and is the most popular of all the
popping corn out there. However, red varieties like the one we sell in the
market have a nuttier note and richer flavor. Blue popcorn can have a wild
taste that is similar to grass or young wheat while black popcorn is said to be
crunchier in texture.
So, no matter the color, size,
texture or flavor, popcorn has wide variety and is a great snack, anytime.
Come by the Monument Market any day
between 8am-8pm to purchase this or any other offerings we carry. Thanks for
reading and please sign up for our monthly emails, and please like us on Facebook!
