Certain brands (e.g. SkinnyPop) advertise their bags as "chemical-free" (SkinnyPop claims their's is free of PFOAS). Can anyone help me understand/verify these kinds of claims?
Eating microwave popcorn increases the level of PFAS in body (2022)
401–410 of 430 posts
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#402Earlier quoted context omitted.
There are Chinese popcorn cannons that require less work. Here is a video of a family of two operating such a popcorn booth in China: https://youtu.be/DZQNjZ1xNgE We have much to learn from their culture.
I'm normally good at picking up on sarcasm on the internet, this is just an advanced joke, right?
[deleted]
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#403Earlier quoted context omitted.
I was just about to post about the silicone popcorn makers. They’re amazingly practical, I’m super happy with mine, and I’m pretty sure it can’t get any easier than that. Some risk of burning your popcorn tho as the window between “most kernels popped” and “burnt” is relatively short, so until you figure out the correct timings for your microwave’s power, watch your fire alarms.
It does get easier: air popper. No burning to worry about, works perfectly every time.
I have a vague memory of using an air popper and as far as i remember it wasn’t allowed to add oil. With the silicone ones you add oil and salt at the beginning and can ensure a uniform distribution
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#404Something I learned a few weeks ago: Put 1/3 cup kernels in a large brown paper lunch bag and fold the top down several times. Microwave as normal, bag standing up, listening for pops to slow down. Air pops in the bag with no issues. Salt (and ghee) after you dump it in the bowl. I have stopped using my whirlypopper.
I do this too. I also use a food scale to weigh out the popcorn within about a gram. I figured out the number of seconds required, so I no longer have to listen. The process is surprisingly reproducible. I get very few unpopped kernels, usually around 5 of them.
Would you mind sharing your formula and also your microwave's wattage?
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#405Best popcorn you can make is cheap and easy cleanup. Take one large pot (the kind that holds like 10qts). Cover the bottom with kernels. Add a bit of oil, basically just enough to swirl and have everything covered in an oil sheen, not enough to have them submerged. Cover, put on high (I use gas). I like to suspend a paper towel between the lid and the rest of the pot, absorbs excess oil and water. Once popping slows,…
I'm somewhat of a fanatic on popcorn style... Take with a grain of salt.
> Take one large pot (the kind that holds like 10qts).
Ideally a dutch oven or similar heavy bottom that distributes heat well. This makes the process nearly foolproof on any heat source.
> Add a bit of oil, basically just enough to swirl and have everything covered in an oil sheen, not enough to have them submerged.
If you are looking for "movie theatre" popcorn the "secret" is using (extra virgin) coconut oil along with flavacol dissolved in the heated oil with the kernels popped in it. I use 2-3tbps of coconut oil and 2tsp of flavacol for 3/4 cup worth of kernels.
Flavacol should not be used as a topping imo, but as part of the popping substrate.
> Cover
This is tricky. Covering traps moisture released during popping, and moisture results in soggy (or at least not crisp!) popcorn. You do need some sort of cover though for obvious reasons.
I found a pot+metal strainer combo that fits perfectly together, where the strainer has about as many holes in it as you could get away with without creating oil splash mess. This lets as much steam as possible out immediately upon popping with as little kernel contact as possible. A more easy to come by lid is using a mesh oil cover meant for deep frying.
The commercial poppers accomplish this by having a very small popping pan, which kernels get "pushed out" of fairly quickly after they pop into a well vented holding tub.
> Toss 1/8 cup butter in the hot pot, melt the butter with residual heat.
Disagree on butter on popcorn, but it's a personal preference. I find butter makes popcorn soggy due to water content - and the flavacol+coconut oil is typically what most US theatre chains use vs. real butter, so it's what I "expect" the flavor to be. That said, I sometimes do melt up some butter to switch things up.
> Salt(I prefer a salt grinder)
I prefer pre-made popcorn salt in a wide metal popcorn salt shaker to really get a nice even spread.
> transfer back to the mixing bowl.
One trick: If you are making a lot of popcorn "to go" (e.g. for a party later) the best way I've found to keep it fresh is inside doubled-up paper grocery shopping bags. This helps soak up residual moisture, and the difference is noticeable after a few hours.
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#406Earlier quoted context omitted.
It does get easier: air popper. No burning to worry about, works perfectly every time.
I have a vague memory of using an air popper and as far as i remember it wasn’t allowed to add oil. With the silicone ones you add oil and salt at the beginning and can ensure a uniform distribution
Yep, no oil for an air popper. You get the popcorn and that's it. If you want to add fats, you do it afterward.
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#407Earlier quoted context omitted.
I do this too. I also use a food scale to weigh out the popcorn within about a gram. I figured out the number of seconds required, so I no longer have to listen. The process is surprisingly reproducible. I get very few unpopped kernels, usually around 5 of them.
Would you mind sharing your formula and also your microwave's wattage?
1200W Panasonic inverter microwave.
66g of popcorn (that's two servings, according to the label).
2 minutes and 8 seconds.
After cooking, add oil/butter and popcorn salt, then toss. Popcorn salt likes to fall to the bottom, so after tossing, I put on the popper lid, carefully flip it upside down, and shake.
Also, I use a silicone popper, not a paper bag. (Above, I meant to reply to a different comment.)
I'm eating some right now, turns out. When I'm done, I'll edit this comment with a count of unpopped kernels. :-)
---
EDIT: 2 unpopped kernels!
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#408Earlier quoted context omitted.
I'm a "heat kernels to just below popping and then pop" fan, since trying this method a decade ago. The goal is to get all the kernels to pop in a relatively short window, so nothing sits there to burn. Method: - Prepare: Measure out 1/3 cup of popcorn and have a serving bowl ready. - Add high temp oil to the pot. I use 1-2tbs of coconut oil. - Place in stock pot along with 3 kernels over medium high heat. - Cover wi…
With this method, the popping is reasonably quick, and the temperature fairly consistent, so, despite the advice seemingly everywhere in the internet, high temp oil isn’t actually necessary. Be careful and you can use olive oil (though that tastes a bit weird) or even butter.
Agreed, I do sometimes pop with olive oil and it turns out without burning.
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#409An oncologist in my family anecdotally told me how her patients are getting younger and younger - speculates (with research) that lots of food chemicals might be contributing. Since the beginning of this year, our family has been much more conscious of the ingredients in the food labels. Lots of additives with many different numbers. We've been trying to get back to more natural things with less numbers. We bought br…
Any brand recommendations on the ice cream maker and breadmaker?
We were recommended Breville. They are more on the pricey end. But we did get them second hand via FB marketplace.
Re: Eating microwave popcorn increases the level of PFAS in body (2022)
#410Earlier quoted context omitted.
The numbers are not bad, and in many cases they might even be totally natural (eg. e330 citric acid, the acid present on citrus fruits). I worry more about what's not in the labels (like pesticides used, antibiotics in meats, packaging etc). Your approach seems to be directionally correct tho, if you source your ingredients right.
That's why I'm so happy Yuka exists. It's an app that scans barcodes of foodstuffs or cosmetics, and gives you an easy and clear scoring of the stuff inside them based on how good are they for you and for the planet (e.g. too much sugar, lots of protein, high impact on the environment, local or not, additives, etc.). Of course it doesn't work on stuff without barcodes like vegetables and fruit, meat bought fresh, etc…
Oh wow. Thank you. Never heard of Yuka until now. Used it all morning to scan barcodes! Love it.