[1] You can use brown bags to serve popcorn, but not to pop it (photo courtesy The Popcorn Board).

[2] Having unpopped kernels at the end of popping is normal (photo courtesy Belle Chevre | Facebook).

[3] Ditch the brown bag and get an inexpensive microwave popcorn popper or similar vented bowl (photo courtesy Housewares Solutions).

Do you pop popcorn at home?

Today’s tip is a safety message from The Popcorn Board about brown-bag popping, something that many of us home poppers have done.

“Despite what well-intentioned food, lifestyle or health promoters tell you (writers, bloggers, TV personalities, etc.), it’s NOT OK to use a brown paper bag in the microwave oven.

“Brown paper bags are not made for use in the microwave. While they are safe for their intended non-heated use, they contain more volatiles than microwave bags.”

Heating releases these volatiles, which can be harmful if inhaled repeatedly over time (see below).

There has been extensive research and resources that have gone into the development of microwave popcorn bags to ensure the product is safe for consumption.
 
 
VOLATILE COMPOUNDS & POPCORN

Volatile organic compounds are chemicals that cause large numbers of molecules to evaporate and enter the surrounding air, a trait known as volatility.

Diacetyl is a volatile compound, a flavoring ingredient formerly used in foods like popcorn, caramel and dairy products. It evaporated into the air when microwaved popcorn bags were opened.

More than 10 years ago, it was found that workers at a factory that packaged microwave popcorn developed bronchiolitis obliterans, informally known as “popcorn lung,” at a higher incidence than other people.

It’s a condition that damages the lungs’ smallest airways and leads to coughing and shortness of breath.

In 2007, popcorn manufacturers removed diacetyl from their products. Microwave popcorn does not contain diacetyl today.

But there are other volatiles that are released when microwaving popcorn in brown paper bags.

So, ditch the brown bags for the microwave—for popcorn or anything else. If you want to pop your own kernels, do so on the stovetop.
 
 
HOW TO MAKE POPCORN WITHOUT OIL

There are countertop air poppers, if you make lots of popcorn; and microwave popcorn bowls (photo #3) that can be used to cook/heat anything else in the microwave.

When you make any popcorn, whether stovetop or microwave, you need to stay close to it to listen to the kernels as they pop. When they stop popping, immediately stop the heat, or the popcorn will burn.

It’s normal to have unpopped kernels at the bottom. Better unpopped than burnt!

Recipe: Stove Top Popcorn Without Oil

1. PLACE 2 tablespoons of popcorn kernels in one layer on the bottom of a deep pot. Cover with a tight lid and turn the heat to medium.

2. SHAKE the pot gently every 20-30 seconds. Once the kernels start popping, shake the pot every 5-10 seconds.

3. LISTEN. At the beginning the popcorn will pop vigorously. When there is a second or two between the popping sounds, turn off the heat.

4. LET the popcorn cool for a few minutes and move it to a serving bowl. If you want to add seasoning (salt, herbs, spices), mix it into the warm popcorn in the pot.

 
 
POPPING TIPS FROM THE NATIONAL POPCORN BOARD

Like egg rolls but feel guilty about eating the fried wrapper?

Here’s a healthy improvement from Pampered Chef: the insides of an eggroll, cooked in a skillet.

You can serve it atop rice as a main course, or without rice as a side.

If you need some crunch, add a few chow mein noodles or sesame sticks as garnish.
 
 
RECIPE: EGG ROLL IN A BOWL

The filling of an egg roll is largely shredded cabbage. That’s why a coleslaw mix is such a time saver.

But if you want to go old school, use 1 small head of cabbage and 2 medium grated carrots. In step 3, cook for an additional 3–5 minutes.

Ingredients For 6 Servings

For The Egg Roll

 
For The Sauce

[1] The filling of an egg roll without the fried wrapper (photo courtesy Pampered Chef).

[2] Packaged coleslaw is a time saver in this recipe (photo courtesy Dole).

1. HEAT the oil in a 12″ nonstick skillet over medium heat for 3–5 minutes. Cut the onion into chunks and chop.

2. ADD the onion and sausage to the skillet. Cook for 5–7 minutes, breaking the sausage into small pieces that will mix in evenly.

3. CUT the top from the bell pepper, then remove the seeds and veins. Finely chop, and add both the bell pepper and the coleslaw to the skillet. Stir well; cover and cook for 5–6 minutes. (The mixture will cook down.)

4. MAKE the sauce. Finely chop the scallion and the soy sauce, honey, and sriracha. Whisk well (or blend in a food processor) until combined.

5. POUR the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.

6. PLACE rice into bowls and top with the mixture. Garnish with chow mein noodles or sesame sticks, if desired.
 
 
>>>THE HISTORY OF EGG ROLLS<<<

[1] Easter macarons: Edible art from Stay Sweet NYC.

A number of pastry artists are creating colorful macarons for Easter, but we haven’t seen anything as lovely as these from Lindsay of Stay Sweet NYC.

Her pastel cookies are decorated with abstract flowers. Lovely. But we’ve never seen dual-color ganache before!

Who needs chocolate when you can give these macarons as Easter gifts to those who will appreciate them?

Contact Lindsay for a quote for your custom order.
 
 
>>>THE HISTORY OF MACARONS & MACAROONS<<<

Dunkin’ Donuts’ seasonal PEEPS donuts arrive tomorrow at Dunkin’ Donuts nationwide.

They’re accompanied by new PEEPS marshmallow-flavored hot and iced coffee and espresso drinks.

Head to your nearest DD (here’s a store locator) for your PEEPS donut.

It’s topped with white icing, a special green and egg-shaped sprinkle blend, and a mini yellow PEEPS marshmallow chick on top.

It’s easy to buy donuts and add the icing, sprinkles, and Peeps to make your own.
 
 
PEEPS COCKTAILS & CUPCAKES

If you’re really into PEEPS, here’s how to make PEEPS cocktails.

It’s pink with a marshmallow chick sitting on the rim of the glass.

Prefer cupcakes?

Make these PEEPS cupcakes with a hidden surprise.

[1] PEEPS mean that Easter is just around the corner (photo courtesy Dunkin’ Donuts).

[1] Use unsaturated fats without guilt. The USDA endorses two tablespoons of olive oil per day (photo courtesy California Olive Ranch).

[2] The chemical difference. The double bond is shown in red (image courtesy California Olive Ranch).

[3] An easy way to enjoy olive oil: a bread dipper. You can add balsamic vinegar, spices or both (photo courtesy Murray’s).

[4] Some people avoid avocados because they’re high in fat—but it’s the healthiest fat, one that your body needs (photo courtesy California Avocado Commission).

Recent research from Harvard Medical School has revealed that when it comes to maintaining health, the type of fat consumed is much more impactful than the amount of fat.

The nutritionist-recommended Mediterranean Diet includes many foods with high levels of unsaturated fats, like nuts, fish and extra virgin olive oil.

Thanks to California Olive Ranch, producers of extra virgin olive oil (photo #1), for today’s tip.
 
 
WHAT ARE UNSATURATED FATS?

What are unsaturated fats and what is makes them such an important part of a healthy diet?

Scientifically, “unsaturated” fats refer to fatty acid chains that contain at least one double bond in their structure (image #2).

When a fatty acid contains a double bond, it is less stable, and more difficult for the body to absorb and store as fat.

 
Depending on how many double bonds they contain, unsaturated fats are classified as either monounsaturated (one [mono] double bond) or polyunsaturated (with two or more (“poly”) double bonds). Both are good for us, although with slightly different health benefits.
 
 
WHAT ARE MONOUNSATURATED FATS?

Monounsaturated fat is one of the healthy fats, along with polyunsaturated fat.

They are a type of fatty acid that have one unsaturated carbon bond in the molecule (image #2). Those that are typically liquid at room temperature (e.g. olive oil) start to harden when chilled.

This is the opposite of saturated fats like butter and trans fats*, which are not good for you.

 
What To Eat

Monounsaturated fats are found in plant foods such as vegetable oils, nuts, avocados and olives. It is these monounsaturated fats that are central to the Mediterranean lifestyle.

Eating moderate amounts of monounsaturated (and polyunsaturated) fats in place of saturated and trans fats can benefit your health.

 
 
WHAT ARE POLYUNSATURATED FATS?

Polyunsaturated fats include the antioxidants omega-3 and omega-6.

Omega-3 is especially important for us to eat, since the body cannot produce it. Both omegas are strong protectors against heart disease.

That’s why extra virgin olive oil is so important in your diet. It contains, on average, 15% polyunsaturated fats, mostly linoleic acid.

Foods high in omega-3 fatty acids include certain fish (herring, mackerel, oysters, salmon, sardines, trout, tuna and caviar!), ground flaxseed, certain oils (canola, flaxseed, soybean), and nuts and other seeds (walnuts, chia seeds).

Other foods that are not as high in omega-3, but still have decent amounts, include pastured eggs, omega-3-enriched eggs, meats and dairy products from grass-fed animals, hemp seeds and vegetables like Brussels sprouts, purslane and spinach.
 
 
So, don’t shy away from healthy fats. Who’d imagine guacamole and oysters were “healthy foods?”

Not to mention walnut pesto, tuna tartare, pastured/enriched eggs, and grass-fed meat and dairy.

And, have all the Brussels sprouts and spinach you like!

________________

*From the Mayo Clinic: Most fats that have a high percentage of saturated fat or that contain trans fat are solid at room temperature. Because of this, they’re typically referred to as solid fats. They include beef fat, pork fat, butter, coconut oil, shortening and stick margarine.