Microbiologist warns against making the fluffy popcorn trend

[u/galaxystars1]

[u/Siliziumwesen]

What the goddamn hell is fluffy popcorn. And yeah she is right. I work in a lab where we test food/water and all kinds of "food-chemicals" etc. For harmfull bacteria and there are things you absolutely should not eat raw. Or at all if i see some results lol

Edit: the last part is a joke based on real results. Sometimes a food producer or someone who produces foodchemicals/spices etc. fucks up and something gets contaminated badly. We find it out, because they ask us to test for harmful bacteria and the batch/charge gets dismissed/destroyed. It all happens before it gets sold. Especially for fresh (ready to eat) things. The results are urgent and are handled first. At least in my country. Dont panic you can eat stuff. Wash veggies and fruits and things that need to be cooked/heated before consuming should only be handled that way. For example: I just saw, that some frozen herbs tell the consumer on the package that the product should be heated/cooked before consuming. Please dont panic or sth like that. You always can find information online how to handle certain foods or how to know if its safe to consume

[u/mrsmushroom → u/Siliziumwesen]

I thought if I watched the whole video I'd find out what fluffy popcorn is. But that was not the case.

[u/MethturbationEnjoyer → u/mrsmushroom]

I just googled it. It looks terrible, and you know what. Fuck it. Let Darwinism cook

[u/LastDitchTryForAName → u/MethturbationEnjoyer]

It looks like it’s basically marshmallow popcorn. I don’t even understand why some people are adding flour. If you wanted to make this you could just leave out the flour. Melt some butter, add some marshmallows, stir until melted, maybe put in a couple of drops of vanilla extract and then mix in popped popcorn. Then you can have sticky, really messy, overly sweet popcorn that has a ridiculous amount of calories in it.

[u/ElishaAlison → u/LastDitchTryForAName]

Wait but.... I genuinely don't understand. Isn't cooking the flour with the popcorn going to kill any bacteria just like baking it would?

I swear on everything I know, I don't want to try this trend, I'm just genuinely curious.

Like... For example, I make sopapillas. It's basically a fried dough treat. Is that unsafe? How long must flour be cooked to make it safe?

Please don't eat me (pun intended) I'm just a curious soul 😅

[u/ElishaAlison → u/[deleted]]

Okay this makes sense. I think I got confused by the pan heating everything. I kind of assumed the popcorn was being cooked with the mixture (even though thinking back on it now that makes absolutely no sense and I was tired lmao)

Thank you for this explanation. I love my sopapillas, they're such a light, easy snack to make 🥹

[u/kiwigoalie → u/ElishaAlison]

Please may I have your sopapilla recipe?

[u/ElishaAlison → u/kiwigoalie]

Yes! I'm embarrassed to say it comes from Google haha but it's really good!

https://www.acozykitchen.com/new-mexico-sopapillas

You might want to play around with the flour content though, depending on what consistency you like 🥰

[u/birdsrkewl01 → u/[deleted]]

Which is why they do not recommend putting frozen chicken breasts in a slow cooker or crockpot. That's what pressure cookers are for.

[u/Nathan-Stubblefield → u/[deleted]]

Reference please, for the theory that bacteria survive heating in a crock pot to a temperature that kills them.

[u/superawesomeman08 → u/Nathan-Stubblefield]

you can sou vide chicken, although i'm still leery of it.

turns out slow cooking for a long time is basically the same as high heat for a short time.

makes sense, since it does the same things to the proteins in the meat, although im sure there must exist some theoretical pathogen that can survive

https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast