Air Popper

Before the 1970s, people simply popped popcorn the old-fashioned way. This method included using oils or even lards in order to get the popcorn to pop. During the 1970s however, hot air poppers came into play. These poppers made it completely possible to easily pop popcorn, ensuring that virtually every single kernel popped and saving those calories and fat grams for other foods. Air poppers do not need oil, butter or other high-fat products in order to pop the kernels. This is excellent news for those who love popcorn but simply cannot risk the high fat and calories included in most oils.

Another reason that air poppers were so instantly popular is because they do not require standing over a stove while popping popcorn. Air poppers basically work by themselves, although you should never leave them completely alone, particularly with small children in the area. In order for popcorn kernels to pop into that wonderfully crunchy and delicious snack that so many adore, they must have an outside source of heat that converts water into steam. Once the pressure from the steam inside each kernel becomes too great, the hull on the outside of the kernel basically explodes. This releases the wonderfully, fluffy inside of the popcorn kernel. Popcorn is not terribly picky. It does not care how the heat gets to it, it simply needs to maintain heat long enough to generate the steam that breaks open the outside hull. Since the appearance of air poppers, many have come to realize that this steam does not have to be created by unhealthy, fatty oils. Air poppers work wonderfully to produce the popcorn that everyone loves, without adding the extra fat and calories from oils used previously to make this delicious snack.

Air poppers spin the kernels in a central chamber. Once the kernels reach the vanes on the outer edge, they are introduced to hot air that is produced by electrical elements within the popper. The water that each kernel contains is almost instantly converted to steam, which causes the hull to give way and the meat to be exposed. Popcorn that is cooked in an air popper is much lighter than that which has been cooked using oils or butter. Because it is lighter, it can be blown out of the central chamber using a circulating airstream. It is transported through a plastic chute and into your waiting bowl. Since air poppers do not use heavy oils, virtually every single kernel that is placed into them pops. This alleviates wasted kernels that typically would not pop when cooked in oil.

While it is still important to properly measure the popcorn kernels that you place in an air popper, the more traditional way of popping required much stricter measuring. It is also possible to pop several batches of popcorn, literally one right after the other in an air popper, making them a wonderful appliance for parties and family gatherings.

Many air poppers will automatically turn on when plugged in, while others have specific on and off switches. The choice of which is better is basically determined by personal preference. While you do not have to stand completely over an air popper while kernels are being popped, it is often a good idea to check on them regularly during the process just to ensure that your bowl does not overflow. Although there may be minimal or even no kernels left in an air popper when the process is completed, it is important for maintenance of air poppers to check the chamber for any leftover kernels after popping and clean out any unpopped kernels.

This Air Popper Review is Written/Updated on Jun 21st, 2010 and filed under Kitchen Appliances. Both comments and pings are currently closed.

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