These days, you've got to be sensitive for fear of offending someone . . . including popcorn.
It's true. And a "politically incorrect" label for unpopped kernels of corn continues to run rampant. It's nothing but an oily stain on the Susan B. Anthonys of today.For decades, "old maid" has been the goofy term for kernels that fail to pop. These too-pooped-to-pop corns eventually slide to the bottom of the bowl along with the rest of their single sisters.
That's what happens. But can't someone come up with a kinder, gentler -- less sexist -- name for old (corn-ish) maids? A quiz will follow.
Chicago's Popcorn Board says that Americans will consume nearly 16 billion quarts of popped popcorn this year, which means the average American will chomp 56 quarts of popped popcorn during 1999. Obviously, we love popcorn. At work, home or the movies (even gas stations!), it's a favorite snack for all ages. And there's a bonus: It's nutritious.
How nutritious? Popcorn is a good source of carbohydrate energy and fiber. For the physically fit, carbs are the best source of body fuel. Fiber isn't used for energy but is important for good health and is insufficient in most American diets. There are two kinds of fiber -- soluble, which helps regulate hunger, cholesterol and blood sugar; and insoluble, which is important in gastrointestinal health.
Popcorn is a wholesome, fun food which aids digestion by adding roughage to the diet. The National Cancer Institute says fiber in the diet reduces the risk of some forms of cancer. The American Dental Association includes popcorn on its list of sugar-free snacks. And the American Dietetic and American Diabetes associations permit popcorn as a bread "exchange" on weight-control diets.
And now the burning (watch out!) question: HOW DOES POPCORN POP?
Like this: Water is stored in a small pellet of soft starch inside each kernel. As the kernel is heated, the water heats, the droplet of moisture turns into steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
Whether you pop popcorn in an electric popper, on the stove or over an open fire, perfect popping is more likely when you follow these hints:
First, warm the popper, heavy pan or heavy skillet.
If oil-popping your corn, add 1/4 cup of cooking oil to the pan. Vegetable oils are low in saturated fat. Allow the oil to heat. The best popping temperature is between 400 degrees F. and 460 degrees F.
Oil burns at 500 degrees F., so if your oil starts to smoke, it's too hot.
Any cooking oil will work as long as it can retain the proper temperature.
Don't pop popcorn in butter. Butter will burn.
Test the heat of the oil by dropping in one or two kernels. When the kernel pops or spins in the oil, add the remaining popcorn, just enough to cover the bottom of the pan. Shake the pan to be certain the oil coats each kernel.
Microwave popcorn is the same as other popcorn except the kernels are usually larger and the packaging is designed for maximum popability.
Salt will toughen the popcorn. Salt popcorn after it's popped or after popping add herbs.
If you choose the stovetop method of popping, be sure the lid of the pan is loose enough to allow steam to escape. You don't want soggy kernels.
The Popcorn People suggest adding seasonings besides butter. Certainly if you experiment, surprises await. Try zesty combinations such as a sprinkling of Parmesan cheese, Cajun spices or lemon-pepper garlic blends. Popcorn can also be tossed with pesto or a variety of shredded natural or processed cheeses. When warmed, natural cheeses stick and processed cheeses melt.
Popcorn is a great calorie-watcher's food. Try popcorn with combos of low-fat Cheddar, Monterey Jack or Swiss cheese and caraway or mustard seeds. Or spray popcorn with butter-flavored oil and sprinkle lightly with powdered garlic. Sweet toppings and popcorn are a favorite -- caramel's a biggie.
For a more healthful twist, sweeten plain yogurt with brown sugar and thin to drizzle consistency by adding a little light corn syrup. Or pour melted chocolate or toffee over popcorn, mix with salted nuts and add diced dried apricots or candied orange peel. Or top a huge bowl of snowy-white popcorn with a pound of Godiva dark truffles. Watching your weight? Substitute light truffles.
Be creative with croutons. Sprinkle air-popped popcorn with dry, low-fat Italian dressing mix. These crunchy tidbits add flavor and an interesting texture in salads and soups.
And a delicious way to cushion items in a package you're mailing is to surround the package contents with unbuttered popcorn. But be sure you omit the butter.
Well, it's time to return to the maligned "old maid." Whatever you decide to call the kaput kernels, be kind. One Texas company, capitalizing on the pitiful plight of the old maid changed her name to Popnots!
Popnots! Is the brain child of snack food innovator Doug Foreman, the man who developed the first baked tortilla chip, spawning a billion-dollar snack-food industry." People who love popcorn know that the best part of the popcorn is at the bottom of the bowl," says Foreman.
So while the big guys advertise "bigger is better," Popnots! offers kernels that have more flavor, says Foreman. Ready to eat, Popnots! are available in seven-ounce cans with four flavors -- original, butter, white cheddar and spicy cheese. Check it out at (www.popnots.com). The company is just exploding with success -- and money.
Finally, we attempted to interview the male counterpart of Old Maid -- Colonel Sanders.
But he chickened out.
NEWMAN'S MUNCHIES
2 cups Newman's Own Second Generation Organic Pretzel Sticks or your favorite pretzel sticks, broken in half
2 cups whole nuts (dry-roasted unsalted cashews, macadamia nuts, pecans, or walnuts; peanuts are too small.)
3 tablespoons Newman's Own Caesar Dressing or your favorite
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
4 tablespoons grated Parmesan cheese
5 cups popped Newman's Own All-Natural Butter Flavor Oldstyle Picture Show Microwave Popcorn or your favorite, prepared according to package directions.
Preheat the oven to 300 degrees F. Place the pretzels and nuts in a 9-by-13-inch metal baking pan. Combine the dressing, basil and oregano, and pour over the pretzels and nuts. Sprinkle 2 tablespoons of the cheese over all and mix to coat. Bake for 20 to 30 minutes, stirring once. Pour half of the popcorn into a large bowl and sprinkle with 1 tablespoon of the cheese. Pour the remaining popcorn into the bowl and sprinkle with the remaining tablespoon of cheese. Add the baked pretzel and nuts, mix and serve. Makes about 11 cups.
Each cup contains 232 calories, 6g protein, 16g fat, 17g carbs, 205mg sodium, 2mg cholesterol. From "Newman's Own Cookbook" by Paul Newman.
CAJUN CORN
2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in 300 degree F. oven for crispy popcorn. Serves 10.
Each serving contains 79 calories,1g protein, 5g fat, 7g carb, 50mg sodium,12mg cholesterol. From The Popcorn Board.
CANDY CANE POPCORN
4 quarts popped popcorn
2 cups whole nuts (pecans, cashews, peanuts)
3 cups miniature marshmallows
1 1/2 cups spiced gumdrops
1 cup margarine
1 1/2 cups sugar
1/2 cup light corn syrup
1 teaspoon vanilla
Mix popcorn, nuts, marshmallows and gumdrops in large mixing bowl. Melt margarine in heavy saucepan and add sugar and corn syrup. Bring to a boil, stirring and simmer 3 minutes. Add vanilla; blend well. Pour over the popcorn mixture and mix well. Let stand 2 minutes to cool. With hands dampened in cool water, shape into a candy cane. Arrange on a baking sheet to set. Wrap in plastic to store. Store in cool place. Serves 20.
Each serving contains 278 calories, 2g protein, 12g fat, 43g carb, 200mg sodium, 0mg cholesterol.
From "Utah Dining Car Cookbook" by the Junior League of Ogden.