Is there actually a process that is “popcorning” that’s somehow different from regular deep frying? Or does it refer to the food being small like a snack that you can throw back like popcorn, not a cooking process?
It’s just the size.
Just the size. And a lot of the pieces are only the breading, not the chicken or the shrimp, in my experience. Not on purpose, just because it happens.
You’ve got it – it is about the eating process, not the cooking process.
Now y’all have made me hungry…
Has anyone ever had popcorn tofu? I can’t get it around here, but I’ve heard it’s awesome!
Popcorning has no purpose except to cover the meat in proportionally larger balls of deep-fried breaded fat, to make them tastier and disguise how much it pumps up the calorie count.
Raw shrimp has about 90 calories and 1.5 grams of fat in a 3 ounce serving.
Popcorn shrimp has about 200 calories and 10 grams of fat in a 3 ounce serving. That’s 90 calories from fat or 45%, about twice the fat percentage in a Hardee’s 2/3 LB Double Bacon Cheese Thickburger.
But it looks really small!
The restaurant industry is seriously messed up in America.
I always thought the “popcorn” was just marketing the extra bits that fell off during frying and which they used to throw away.
Hey, I can have a 2/3-pound double-bacon cheese burger and feel good about it because it’s low in fat. Thanks!
Heh, it made me want a double bacon cheese burger too!