The Good, the Bad, and the Oily
Choosing the right oil is a big question for popcorn connoisseurs. There
are certainly many to choose from, and all have their specific benefits and
detriments. So, here is your opportunity to take a moment and examine the
different oils, and then, of course, you will know more about popcorn oil
than 98% of the people on the planet! This is your chance to join forces
with the popcorn elite, so pay attention.
The process of making kettle-cooked popcorn requires oil to heat the
kernels, activating the moisture within the kernel to expand and "pop". The
oil will need to withstand a great deal of heat, which is why you cannot pop
popcorn in butter, as it will burn. A rich tasting, quick heating oil is
generally your best bet, so we should start with the most common oil for
popcorn, coconut oil.
Yes, the reports you have heard about coconut oil are true. It is not very
good for you. Generally, this has to do with the process of hydrogenating
the oil, giving it a significantly longer shelf life (longer than the
popcorn kernels, actually), and keeping you from having to refrigerate it.
"Whole" or "Virgin" coconut oil can be used, and it is significantly less
detrimental to your health, but it is normally difficult to find and must be
kept cool, increasing your cooking time. This is one reason the
hydrogenated oils rule the American market. The other main reason is
because coconut oil makes the most tasty, yummy, crispy popcorn you will
find. Which, of course, is why coconut oil is the theater standard for
popping corn. That "theater flavor" is achieved with coconut oil. Yep, it
is super yummy.
Canola oil is a healthier choice for popping corn, but you sacrifice that
true "theater taste". However, the taste of canola-cooked popcorn is still
pretty good, and your arteries will appreciate it. Canola oil is more
difficult to find in the easy-to-use "portion packs", but can be purchased
in bulk sizes. And, unlike coconut oil, it can be easily found at your
local grocery store.
Cooking popcorn in sunflower, corn, palm, or vegetable oil is also an
option, but the flavor is less rich. While these choices are healthier as
well, they are often reserved for popcorn that will receive added flavors
like cheese or caramel. Sugared recipes like popcorn balls or traditional
kettle corn work well with these types of oil.
Other oils with a more pronounced flavors can be used in conjunction with
other oil types to give a specific flavor. For example, in Seattle there
is a theater that uses canola oil to pop their popcorn, but infuses a bit of
peanut oil into their recipe, giving it an uncommon, but very flavorful and
welcome taste experience. These types of rich-flavored oils include olive,
peanut, sesame, truffle, grape seed, mustard, and even walnut (yum!).
So, you are now classified as a popcorn oil expert! Go forth and share
this valuable knowledge. Feel free to tell folks you discovered this all on
your own with hours of original research. We will keep it our little
secret. Oh, and the meeting for the popcorn elite is on Thursday evening.
You are in charge of snacks this week.
