Souvent perçu comme trop gras ou trop sucré, le popcorn n’est pourtant que du maïs soufflé.
Un ingrédient neutre et riche en idées qui peut être décliné à volonté, tant que la garniture est sous contrôle. Bienvenue dans le monde du maïs à popcorn, un aliment pratique à (re)découvrir !
Tout savoir sur le maïs à popcorn
Popcorn is no more or less than corn kernels heated to a very high temperature, which literally pop under the effect of the heat. However, there is no point heating a can of corn, as this phenomenon only occurs with a particular variety of corn, which has hard kernels and is particularly rich in water. When the corn heats up, the water inside turns into steam. The hard hull does not allow pressure to escape, causing it to increase until the hull bursts. If some kernels sometimes remain unpopped at the bottom of the container, it is because their moisture content was insufficient. Once the kernel has popped, it can be garnished, but the term popcorn refers only to the corn itself, not the seasoned recipe.
Popcorn balls and winged popcorn
Popcorn is made from a single variety of corn, which can take two different shapes when it pops. These two shapes have been identified as two varieties, ‘butterfly’ popcorn and ‘mushroom’ popcorn.
- The butterfly variety is the best known and most popular. This is the one used for homemade popcorn and plain popcorn in cinemas. It is distinguished by its wings or petals popping, creating irregular shapes.
- The mushroom variety pops more evenly, creating firm, round, crispy balls. They are mainly used for caramel-coated popcorn and cereals.
Corn and popcorn: an American story
Although popcorn has enjoyed fame in cinemas, it has been consumed across the Atlantic for thousands of years. Inseparable from American history, corn was used as a basic food ingredient, as an ornament for clothing and accessories, and even worshipped in the form of a corn god. Legends vary as to the appearance of popcorn, but the oldest popped kernels were discovered in New Mexico and have been dated to over 5000 years ago. Commonly consumed over the centuries by North American Indians, popcorn was later adopted by settlers and became part of American culinary habits.
The term popcorn as it exists today owes its success to the invention of the popcorn machine, patented by the American confectioner Charles Cretors in 1893. This wheeled trolley quickly became a must-have at amusement parks and sports events, and later at the cinema. The industry also offers canned popcorn and corn to pop at home, on the stove and later in the microwave. The latest revolution? The arrival of organic popcorn !
Le popcorn du cinéma
S’il en est aujourd’hui le plus fidèle allié, à ses débuts, le popcorn peine pourtant à s’imposer dans les salles de cinéma. En cause ? La peur des miettes et les bruits de mastication, peu compatibles avec les films muets. Il faut attendre l’arrivée du cinéma parlant en 1927 pour voir entrer le popcorn dans les salles, puis la Grande Dépression en 1929 pour que son bas prix en fasse le snack privilégié.
Le popcorn a-t-il des avantages ?
Yes, and more than one. Far from the image of the ultra-processed product in a bag, popcorn is originally just popped corn. Naturally, it is neither fattier nor sweeter than corn, and is even low in calories. Because it is puffed, its volume is greater than that of regular corn: the calorie intake is the same but the feeling of fullness is faster, making plain popcorn an ideal snack. A source of protein, it contains fibre and is naturally gluten-free.
Finally, popcorn is cheap, easy to cook and particularly versatile! It can be eaten plain or seasoned, as a snack or in a meal, replacing bread or appetisers. As long as the recipe is homemade, ideally from organic popcorn and with a well-chosen filling, it is as healthy as it is tasty.
Comment cuisiner le maïs à popcorn à bon escient ?
Le véritable défi du popcorn tient donc à son assaisonnement, qui peut en faire un encas léger salé aussi bien qu’une douceur sucrée décadente. Avant de la choisir, décidez de vos besoins en toute conscience : il est tout à fait possible d’opter pour une recette sucrée réconfortante, tant qu’elle est consommée sans excès et si possible, préparée maison à partir de produits de qualité. De la même façon, il existe des mélanges salés aussi sains que savoureux pour parfumer le popcorn. Vous manquez d’idées ? Pour changer du beurre, du sel et du sucre, découvrez le maïs soufflé aux différentes saveurs Markal !
Comment cuire du maïs à popcorn ?
Pour éclater, le maïs à popcorn doit être chauffé à environ 180°C. Il existe des récipients spécifiquement conçus pour une cuisson au micro-ondes. La solution la plus simple et la plus saine reste cependant celle de la casserole ou de la cocotte, avec un couvercle adapté : recouvrez le fond de grains de maïs à popcorn, couvrez et chauffez sur le feu. Lorsque les premiers grains éclatent, baissez le feu puis coupez-le. Ne retirez le couvercle que lorsque tous les grains ont éclaté, autrement dit lorsque la casserole est silencieuse. Pour cuisiner de grandes quantités de maïs soufflé, procédez en plusieurs cuissons, un récipient trop rempli gênant l’éclatement des grains.
Quelques idées pour utiliser le maïs à popcorn…
- Replace the croutons in a soup with popcorn;
- Decorate verrines with a few popped kernels;
- Add popcorn to your salads to make them crunchy;
- Serve savoury popcorn with herbs or spices as an appetiser;
- Replace mass-produced snacks with chocolate popcorn;
- Create traditional American popcorn garlands with thread and needle!