Popcorn Renaissance

Popcorn is one of the best (and actually) the most authentic of all American foods.However it's been in a slump in the last few decades.That's all about to change.Popcorn, like many other foods, is going artesanal.It will be getting back to it's roots as a flavorful, ,fluffier snack. Kim Severson wrote about this great American classic in today's New York Times Dining section.Popcorn has faced a slump in recent years, partly due to Orville Redenbacher over breeding it to suit his company's needs.The result was a bland flavored, full bodied popped kernel .The original corn developed by the indigenous people of what is now modern Indiana bred a kernel that was small but had an intense taste.Luckily an Iowam farm family is behind this revival.Gene and Lynn Mealhow are producing smaller ears of corn, no bigger than a child ,s hand is producing small flavorful puffs with a big toasty flavor.This is the way popcorn should be.Popcorn was poised to be transformed back into the artesanal.Once defunct breeds such as Dakota Black, ,Tom Thumb and Lady Finger are being popped not in the usual vegetable oil but in coconut or olive and flavored with just a kiss of salt and butter.The taste is not akin to the usual dull cardboard says another grower Glenn Roberts( no relation)who also grows another traditional brand, Appalachian heirloom sweet flint.The flavor has a floral note and this appeals to both home and professional chefs The nutritional value on these traditional corns is actually much higher .Their hulls are also smaller and won"t get stuck between teeth either. This renewed breed is a blank canvas for home chefs.The best oils for popping are again olive or cocunut. Also popping it should not be a minute or two in the microwave.Go old school recommends the Popcorm Board spokesperson, Wendy Boersema Rappel.Use a pot.The ratios are simple.A layer of oil is first then the second layer should be evenly spread kernels.From there it's just popping.Ms .Severson also recommends using a heavy pan and her own measurements:three tablespoons of fat to half a cup of kernels.Now here's the part that trips up even popcorn lovers.As soon as the first few kernels explode ,take the pan right off the burner and let them pop sans the flame.The pan is hot enough to heat up the late bloomers.So many people keep the pot or pan over the burner which leaves a good amount of scorched snack.If you are using artesenal corn. Remember that there will be a good amount that won't be popped.You can save this for feeding the birds or try to re pop them.You can use butter as flavoring or try the Indian gar am masala for fire or even herbs like Rosemary and oregano(if you want this then sprinkle the herbs on the unpopped kernels before cooking)for an earthy flavor.Soy and Ginger can also be used too for a tinge of exoticism and heat. Popcorn is not not only healthy but fun too.Made right with the right corn and it's amazing, a meld of flavors and textures. Go old school with artesanel kernels over a flame for a tasty snack.