When I first read about the possible dangers of microwave popcorn, I assumed I would read about issues having to do with sodium and trans fats. What I’ve learned is that the real problem may be with the bag.
The bag almost all microwave popcorn varieties come in is lined with perfluorooctanoic acid (PFOA). This chemical, when heated, has been linked to infertility, cancer and other diseases in lab animals. No long term studies have been conducted on humans, but the EPA now lists this substance as “likely to be carcinogenic to humans.” Holy moly! Likely to be? That’s enough for me to shun the stuff, but that’s not the only reason. Microwave popcorn is relatively expensive!
I’ll show you a cost comparison, but first, let me show you how to make popcorn in the microwave with no PFOA-laden bag, and no tertiary butylhydroquinone (TBHQ), annatto extract or propyl gallate added for flavor, color or longevity (ingredients copied from a bag of the stuff). I’m talking fresh, pristine, fabulous popcorn from start to finish in about 3 minutes.
Equipment: You need two pieces of equipment. 1) 2.5 quart-size or similar microwave-safe glass bowl. Pyrex is perfect and highly recommended as this is going to get really hot; corn will not pop in a bowl that is not microwave safe and 2) microwave-safe dinner plate.
Ingredient: 2 tablespoons popping corn
Place popping corn in the bowl.
Place inverted dinner plate on top of the bowl and place in microwave oven.
Microwave on High for 2 minutes 45 seconds.
I couldn’t believe this the first time I tried it. So easy. So perfect. So bland! With this result in mind, I set out to see if I could improve on this recipe without sacrificing the easy, if not very cool, process.
The addition of 2 tablespoons olive oil with the popping corn plus a quick finish with sea salt (or Himalayan Pink salt … yum!) once popping in complete, brings this method as near to perfection as can be expected this side of heaven. Simply amazing.
I do have a cautionary note, so pay attention: The plate and the bowl will be very hot. Please, please be careful and use hot pads to remove the plate and bowl from the oven. Also, the time required to achieve a full and complete pop will depend on your microwave oven. I found that I needed to add up to one full minute with the addition of the olive oil. The brand and type of popping corn you use could also result in a different cooking time. You will need to experiment, which is quite fun.
As for a cost comparison, as I write, Orville Redenbacher’s 30-oz., original 100% natural, GMO free popping corn is $5.99 at my local supermarket. It contains 63 tablespoons of kernels, or enough to make 31.5 batches of popcorn using the method above–about $.19 per 2.5 quart size batch.
Orville Redenbacher’s Light Butter Microwave Popcorn containing three 2.9 oz bags is $4.39 at the same store. Each of these bags makes one 2.5 quart sized bowl of popped corn, or $1.46 per batch.
In this example, prepackaged microwave popcorn that contains a substance that is likely to be carcinogenic to humans is nearly eight times more expensive than popping kernels. If all you really care about is the costs of things, think of the fact that the bowl and plate method demonstrated above uses pristine popping corn and olive oil and is free of all likely carcinogens and all of the ingredients are pronounceable as added bonuses.
Ready to give it a try? Prepare to be amazed!
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