"Popcorn may be the most versatile snack of all. It can be savory or sweet, simple or complex. Plus, it's pretty affordable. There aren't a lot of downsides to popcorn. The versatility extends to methods of preparation as well. From heating the kernels on the stove to microwave popcorn, it is pretty easy to have fresh popcorn in a matter of minutes."
"Air poppers came to the home market in the late 1970s with units like the Presto Popcorn Pumper, but the industrial version was patented in 1968. Up until that point, popcorn made on the stovetop required the addition of oil to heat the kernels, adding extra fat and calories. Air popping didn't require the use of oil, so it was seen as a healthier alternative. It also worked a lot faster and eliminated the chore of washing a greasy pot afterwards."
Popcorn offers versatility in flavor and preparation methods and remains affordable with few downsides. Methods range from stovetop and microwave to air popping, which emerged in the late 1970s following an industrial patent in 1968. Stovetop popping required oil, adding fat and calories; air popping eliminates oil use, reduces cleanup, and operates faster. Air poppers use a constant flow of hot air (about 400 to 460 degrees Fahrenheit) that heats kernels evenly and causes internal moisture to expand and pop. The airflow reduces burning risk and forces popped kernels out of the popper, although microwaves' greater versatility limited air popper adoption.
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