This is topic What the HECK is the difference between Canola oil and Coconut Oil?? in forum Ground Level at Film-Tech Forum ARCHIVE.


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Posted by Paul Goulet (Member # 297) on 12-04-2002, 07:24 PM:
 
We are going to start using Coconut Oil instead of Canola oil.
Can someone tell me the difference/benefits of either?? THANKS!
 

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Posted by Sam Hunter (Member # 1119) on 12-04-2002, 07:27 PM:
 
Taste!!
You will be stepping up a notch!
 

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Posted by Jason Burroughs (Member # 68) on 12-04-2002, 08:15 PM:
 
Kettles will be easer to clean too, I always felt that the Canola oil left a gummy residue if not ALWAYS cleaned properly and thoroughly
 

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Posted by Brad Miller (Member # 2) on 12-04-2002, 09:25 PM:
 
Coconut oil all the way. Depite that health scare many years ago, I remember reading followup reports that declared it was healthier than canola oil too.

I am moving this to Ground Level, where more of the experts in the art of popping will be hanging out.
 

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Posted by Dennis Benjamin (Member # 1137) on 12-04-2002, 09:28 PM:
 
Coconut Oil was the standard for many years. Then, sometime in the 90's, a 'health study' came out saying that having a large bag of corn was the equalivent of eating a steak dinner (cholesterol wise). So we all went out to try new things. Canola Oil was the best alternative. Now all of that health study b.s. is gone (or forgotten about) and we are going back to it. It definately tastes better than canola oil.
 

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Posted by Kenneth Wuepper (Member # 1174) on 12-04-2002, 10:05 PM:
 
At one of the historic theatres with which I am affiliated, the head of concession is a nurse in her 'day job'. When the Coconut and Palm oil scares came around we changed to Peanut oil. Next we had to make a giant sign that said the popcorn contained peanut products so we wouldn't make those allergic to peanuts have a fit.

I suppose the only way to avoid these issues is to 'hot air pop' the corn.

Then there is the real butterfat vs. non dairy issue....

KEN
 

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Posted by John Scott (Member # 520) on 12-05-2002, 12:34 AM:
 
I personally prefer using Coconut oil, and in the theatre I've used it at (we switched from the LouAna Canola Mix to White Coconut), the guests liked it better, and our comment cards sent to our corporate office on the taste of the popcorn increased by about 1000%.

The only negative is the fact that Coconut oil is solid at room temperature, which means you are going to have to melt it to get the pump in there (a heating wand is a must), and if you don't have heated lines you are going to need to invest in a hairdryer to melt the lines, as well as a heated pump.

But all in all I found it worth it, especially if you use White Popcorn seed. When cooked in coconut oil it smells like corn on the cob and doesn't have the grainy taste and smell that the regular popcorn seed has (which is masked by the canola oil we've used.)

Also one of the added benefits (if you use White Coconut oil as opposed to the Red) is that your guests will probably think your popcorn is healthier. If they'd ask, I'd explain the oil we used and why the popcorn wasn't yellow anymore, must most wouldn't ask.
 

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Posted by Barry Martin (Member # 1376) on 12-05-2002, 09:21 AM:
 
I may be wrong here (it's been about 3 years since I was around a popper) but I also seem to recall someone mentioning Canola Oil being soy-based, and a small percentage of people are allergic to soy (just as peanuts, etc.) so perhaps the percentage of coconut-allergic people is smaller, adding another benefit?
 

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Posted by Tony Ratcliff (Member # 1196) on 12-05-2002, 11:22 AM:
 
The differences I have found:
1) TASTE, TASTE, TASTE, TASTE. Canola , Coconut

2) Corn popped with coconut will keep for at least a week, no problem. With Canola, you are lucky to get a couple of days.

3) Cleanup. I agree that the popper is easier to clean with coconut oil.

I actually use a 50% coconut, 50% vegatable oil called Pop-N-Lite. It works very well. And I cannot tell the difference between corn popped with it and with 100% coconut oil.
AND, a BIG plus - it is always liquid at room temperature!

Tony
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-05-2002, 11:56 AM:
 
As long as all of your oil lines run a couple of degrees down hill you won't have to worry about the oil congealing in them.
 

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Posted by Dennis Benjamin (Member # 1137) on 12-05-2002, 12:14 PM:
 
Tony -

I am sorry - but I will never patronize your theatre - if I am ever in Indiana. One of the things we pride ourselves in at Crown - is that our popcorn is popped fresh everyday, every show (whether we use coconut oil or canola oil). I remember back in the day when a company I worked for made us keep the corn for days at a time - stale popcorn tastes bad.

If you are wondering how we do it - or about waste. We hardly ever have that much waste. For the popcorn that does not get used - we donate it to the homeless (there are a lot of homeless in Las Vegas).
 

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Posted by John Pytlak (Member # 331) on 12-05-2002, 12:39 PM:
 
Barry Martin wrote: "I also seem to recall someone mentioning Canola Oil being soy-based"

Canola oil is made from rapeseed:

http://www.fda.gov/bbs/topics/ANSWERS/ANS00198.html

http://www.ag.usask.ca/exhibits/walkway/story/canola.html

http://www.hort.purdue.edu/newcrop/nexus/Brassica_rapeseed_nex.html
 

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Posted by Ian Price (Member # 14) on 12-05-2002, 01:14 PM:
 
We use Canola Oil.

We pop fresh for each show.

Our customers tell us that we have the best popcorn in town.

changing to a new container of Coconut Oil that hasn't been melted yet is a pain in the ass!

I am intriged by the idea of half Coconut and half vegitable oil though.
 

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Posted by Daniel Boisson (Member # 1027) on 12-05-2002, 03:32 PM:
 
My old theatre uses coconut oil. I was a joy to use for several reasons. First, I personally love the smell of it . Also, we always get compliments on how good it tastes. Sometimes during matinees, we'd ( I usually ) take an empty large popcorn bucket and sit and eat popcorn all day. And the kettle is a lot easier to clean.
 

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Posted by Ray Brown (Member # 1449) on 12-05-2002, 08:12 PM:
 

quote:

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The only negative is the fact that Coconut oil is solid at room temperature, which means you are going to have to melt it to get the pump in there (a heating wand is a must), and if you don't have heated lines you are going to need to invest in a hairdryer to melt the lines, as well as a heated pump.

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quote:

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What the HECK is the difference between Canola oil and Coconut Oil??

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Canolas are harder to catch than coconuts but squeezing coconuts to get the oil out can be a bitch!


 

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Posted by Jack Ondracek (Member # 1466) on 12-06-2002, 11:02 AM:
 
Those of you that have problems with cold lines might want to make sure the lines are all heading downward toward the pump. Most pumps don't have checkvalves, so the melted oil should flow back into the container... keeping them clear. If part of a tube is positioned from flat to an upward angle, the oil will collect & eventually harden.

We converted to the bag-n-box system last Summer, and all here agree it's a much better way to handle coconut oil. The popper has a 2-shelf heated storage bin where the old oil can & pump used to be, which includes a digitally-timed pump in the base. If you have high enough volumes, you can get a 4-shelf warmer that you can put in the back room. For theatres like Brads, you might need a couple or three.

About the only thing I wish our system had was a changeover mechanism of some kind between boxes. You don't know the box is empty until the oil stops dispensing, then you have to be quick about changing the connection to the new box. Other than that though, the whole idea was a big with the staff.

No more 50lb cans, no more wands & no more mess!

Oh... anything but coconut oil???

I suppose the next debate will be over Flavacol, over Savorol, over white popcorn salt, over Johnny salt, over nothing....
 

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Posted by Ray Brown (Member # 1449) on 12-06-2002, 01:04 PM:
 

quote:

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I suppose the next debate will be over Flavacol, over Savorol, over white popcorn salt, over Johnny salt, over nothing....

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We use Flacacol.
 

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Posted by David Stambaugh (Member # 1102) on 12-06-2002, 01:43 PM:
 
Yeast. MMMmmm...
 

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Posted by Ian Price (Member # 14) on 12-06-2002, 02:42 PM:
 

 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-06-2002, 02:52 PM:
 
In the spirit of uploading things to put on your popcorn.

These, along with some nice hot butter, are the best thing in the world to put on your popcorn!


 

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Posted by Paul G. Thompson (Member # 655) on 12-06-2002, 03:28 PM:
 
From what I was told, Coconut Oil is guaranteed (almost) to plug up an artery in just about one serving.

Since I already have a pipe jammed in one artery to keep it open, I am very choosy on what I munch on that has been fried in various cooling oils...I have been told to steer clear of stuff prepared with Coconut Oil.
 

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Posted by Gordon McLeod (Member # 33) on 12-06-2002, 05:11 PM:
 
For those of us in colder climates get a automotive battery heater blanket and wrap it around the pail of oil and it will keep it nice and liquid
 

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Posted by Jack Ondracek (Member # 1466) on 12-06-2002, 06:07 PM:
 
Ian... that's a heckuva collection... looks like I missed a few popular options (yeast?)..

But... I'm wondering about your "Diet Sprite" topping.
Wouldn't that affect the consistency of the product?... a little???


 

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Posted by Randy Stankey (Member # 64) on 12-06-2002, 07:15 PM:
 
I think I mentioned this one time already...

There was this kid who accidentally hooked up a B.I.B. of "Dr. Pepper" to the popper instead of oil, then tried to pop a batch!

Damn near caught the machine on fire. Scorched the kettle so bad it had to be replaced. Had to replace the pump and all the lines too. They never let this kid get within 10 feet of a popper again for the rest of his life!

So, I'm down there watching the goings-on and laughing my ass off and I get the thought, "Hey! Dr. Pepper flavored popcorn! We could charge EXTRA for that!
It smelled pretty good. Just like Dr. Pepper... but when I tasted it, all you got was the flavor of burned sugar.

One of these days, when nobody's around I'd like to try putting in a few spoons full of Dr. Pepper syrup (or Coke, etc.) just before the corn starts to pop... So that there's enough time to mix in the flavor but not so long that the sugar scorches.
 

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Posted by Dennis Benjamin (Member # 1137) on 12-06-2002, 09:54 PM:
 
Daryl:

I have always put sno-caps on the top of my hot, buttered, popcorn. Great Stuff!!
 

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Posted by Gordon McLeod (Member # 33) on 12-06-2002, 10:44 PM:
 
Actually Randy you need a caramel coater and just add the syrup to the glucose in the caramel cooker and you will get Dorctor Pepper Corn
 

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Posted by Jason Black (Member # 684) on 12-07-2002, 12:23 AM:
 
As to adding anything to popcorn, especially along the lines of candy.... none is better than a bag of buttery popcorn, hot of course, with a box of Raisnettes !!
 

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Posted by John Pytlak (Member # 331) on 12-07-2002, 02:13 PM:
 
Have you ever noticed that movie theatres have a higher percentage of people who have, to put it politely, a body mass index that tends toward the high end?
 

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Posted by Joe Redifer (Member # 3) on 12-07-2002, 02:34 PM:
 
I'm bordering on 6'-0" and I've never amassed more than 180 pounds. Lord help me I'm about to explode! In fact, I don't think we have anyone at my theater who could be labeled "fat". At least that I can remember. Big-boned, yeah, but not fat. We're a bunch o' sticks.

Maybe you are just referring to the customers. If so, then YEAH!
 

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Posted by Jack Ondracek (Member # 1466) on 12-07-2002, 07:53 PM:
 
Yah... Has anyone here NOT had someone "flow" up to the counter, order a large popcorn with extra butter... and a LARGE diet cola?

 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-07-2002, 09:42 PM:
 
...and then comment that they are watching their weight, hence the diet coke.
 

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Posted by Ky Boyd (Member # 23) on 12-07-2002, 09:54 PM:
 
Ian, You forgot to mention that we only use real butter...no golden shower crap!

Shame, shame, shame on those of you who save your popcorn from day to day. Yuck! When we took over our theatre we inherited two warmers fully stocked with corn which we promptly tossed. We pop it fresh every show even if we don't need some for the pure theatre of it.

And I like canola oil...but then I've always been different.
 

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Posted by Sam Hunter (Member # 1119) on 12-07-2002, 10:55 PM:
 
Hey John P. I resemble that remark
 

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Posted by Jack Ondracek (Member # 1466) on 12-07-2002, 11:09 PM:
 
The idea that pre-popped corn might actually be palatatable to some must be horrifying to youse guys!

There are theatres that serve this stuff up, and the customers don't seem to care that some of it was popped in Canada over a MONTH ago!

Sort of follows that many people don't seem to know the difference between SR and SR-D, eh?
 

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Posted by Gerard S. Cohen (Member # 994) on 12-07-2002, 11:21 PM:
 
Yo, Ian--
Does your Galic Salt really come from the Old Sod?
Gerard
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-07-2002, 11:46 PM:
 

quote:

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There are theatres that serve this stuff up, and the customers don't seem to care that some of it was popped in Canada over a MONTH ago!

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Our popcorn's just that good!

Personally, if the popcorn has been out of the kettle for more than 3 seconds, and isn't soaked in heart stopping coconut oil, I won't eat it.
 

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Posted by James R. Hammonds, Jr (Member # 673) on 12-08-2002, 02:56 AM:
 
It only takes you three seconds to eat a bag of popcorn?
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-08-2002, 03:32 AM:
 
I have a habbit of eating pretty much out of the kettle (OK, I grab it in the air). I haven't ate popcorn out of a bag for at least 10 years... can't stomach that much of it at once anymore. Sometimes I'll eat popcorn -- only the first out of the kettle, oil coated -- out of an 8 ounce coke cup with way too much butter though.
 

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Posted by Barry Martin (Member # 1376) on 12-08-2002, 11:22 AM:
 
Thanks for the response John, I realized where my memory flawed. The oil my old Loews popped in was Canola oil but the artifical butter is soy-based. The only reason I remember this is because we were always being told not to ask "Do you want butter on that?" because if someone was allergic to soy, bought it thinking it was real butter and got sick, hello lawsuit. Ahhh..it's all coming back to me now....

When I was younger I always loved movie theater popcorn with butter and all. Then for some reason it always started making me when I got home so I gave it up. Occasionally when popping I would take a cupful out of the popper and just snack, but never a bag. I certainly never put candy ON my popcorn, I saw that at a Target food court and thought it was the weirdest (and messiest) thing I had ever heard of. I always thought Reese's Peanut Butter Cups complimented the taste of popcorn best.

I'm actually a big fan of the "kitchen food" in theaters these days. The chicken tenders, wings, quesadillas, curly fries with cheese....oh man am I gonna die young.
 

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Posted by Frank Angel (Member # 248) on 12-08-2002, 01:33 PM:
 
I remember a theatre I worked in used some stuff called Kayola Gold. Anyone ever see this stuff -- it's a yellow liquid? No idea what it was made of, but it never hardened so it wasn't coconut oil and I think it had the butter flavor built in.

We have had very good success cooking small batches with safflower oil which is unsaturated. We don't use the Flavacol (lots 'o salt) on this special stuff which we do use on the regular popcorn. We make a big deal out of it -- call it our "Special Super Healthy Popcorn -- No Salt, No Saturated Fat, plenty of ruffage -- all-around a good food and a Great Movie Snack." It has gone over very well with the older crowd which is the bulk of our audience. But it's difficult to use because the oil has a much lower burn temperature than coconut and you have to be very careful not to reach that burn point. Of course, we put out salt for them to "salt to taste" (which many times winds up that they put on more than what Flavorcol has on our standard popcorn -- presumably our Super Unheathy Popcorn They can also ask for us to put butter on it if they want. Don't you love marketing?

Anyone ever hear of a scented product that comes in an aresol can which has the smell of fresh cooked popcorn? One of the managers used to tell all of us, "Watch this" and he would spray the stuff in the back of the theatre. 5 five minutes later people would be pouring out to the concessions even if it was in the middle of the movie. I would love to get my hands on this stuff but I've never seenw it offered anywhere. This guy also had his popcorn machine located next to a fan that blew directly into the theatre balcony. You didn't need the spray can when you were cooking the real stuff.

Frank
 

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Posted by Gracia L. Babbidge (Member # 582) on 12-08-2002, 10:00 PM:
 
mmm... coconut!

eww... canola...

Honestly - eating too much popcorn popped in canola makes me feel quite ill ... and any amount of topping made of canola (e.g. 'Topsit') will make me feel exceptionally ill.

We pop with 'Popsit' (canola also), and have Topsit for topping. Hence, I rarely consume popcorn at work.
I used to really enjoy popcorn too... ...but that was at other theaters where coconut oil was used for popping, and the topping was soy-based...
 

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Posted by Jack Ondracek (Member # 1466) on 12-11-2002, 06:40 PM:
 

quote:

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... from Frank...
Anyone ever hear of a scented product that comes in an aresol can which has the smell of fresh cooked popcorn?

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Too bad the people who make Jelly Bellies don't know about that. Ever try a handful of their "buttered popcorn" jellybeans?
 

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Posted by John Scott (Member # 520) on 12-11-2002, 07:19 PM:
 
Buttered Popcorn Jelly Belly's are my favorite!
 

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Posted by Brad Miller (Member # 2) on 12-11-2002, 07:30 PM:
 
Daryl, you actually like it still soggy from the kettle, eh? I prefer it 10 minutes after it has been popped, sitting in a heated bin.

I'm going to pick on Ky for a minute. Ky, is there really a way to pop corn "not fresh"? Think about it, and for those of you who bag your popcorn remember that when customers ask you "was this popped fresh", the correct answer is YES! Doesn't matter if the corn is 10 years old. Yes indeed it was popped fresh (at the time).

That dollar house down the street has digital sound in every auditorium too. Of course that's only when the non-sync is playing, but it IS digital sound being heard in every auditorium.
 

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Posted by Tony Ratcliff (Member # 1196) on 12-12-2002, 10:56 AM:
 
Just curious. For you multiplex/megaplex managers. Do you pop all of your popcorn fresh every day?
I used to work for one of the national chains, in a drive-in, not in the multiplex. But I know their multiplexes had a popper room and popped up every Friday. Sometimes they popped on Monday. They stored it in garbage bags. They still always had the best popcorn in town, even if it was a few days old.

To clarify what I do in my theatre: The most I will keep popcorn is until the next day, if there was a significant amount left at the end of the day. I know that the multiplex in town does the same thing.
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-12-2002, 01:21 PM:
 
Brad, not soggy, just really yellow -- lots of oil and salt. If the kettle is hot enough it won't be soggy. I like hot 10 minute old popcorn too as long as it IS hot and has some flavour.

"Was that popcorn popped fresh?" -- How couldn't it? I used to ask tourists that,while helping out with concession at a twin on Georgian Bay, usually while they were staring at the popcorn coming out of the kettle.
 

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Posted by Gordon McLeod (Member # 33) on 12-12-2002, 03:19 PM:
 
The manley aristocrat kettle produced the best corn out there
 

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Posted by Joe Redifer (Member # 3) on 12-12-2002, 03:44 PM:
 
I have never ever ever worked in a theater that didn't pop new corn every single day that they were open. Often several times a day. It's a good idea to pop right before rushes to customers smell the corn and are more tempted to buy it. Of course that doesn't work with canola oil.
 

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Posted by Brad Miller (Member # 2) on 12-12-2002, 03:51 PM:
 

quote:

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Brad, not soggy, just really yellow -- lots of oil and salt.

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Yes, while that may clog up the arteries, that is the secret for some damn good corn (assuming it is coconut, of course). It's amazing to me the theaters/concessionists who will not salt the corn before popping, or only put a pinch in. The end result is corn that tastes like rice cakes. Why even bother? Salt added to post-popped corn is worthless.
 

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Posted by Mike Blakesley (Member # 26) on 12-13-2002, 01:24 PM:
 
There is a small chain of theatres (16 screens in 8 locations, I think) in Montana where they are installing back-room poppers and popping all their corn out-of-sight of the customers. I think that's a huge mistake.
 

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Posted by Jason Burroughs (Member # 68) on 12-13-2002, 02:10 PM:
 
The old GCC's (at least those in Dallas) have the poppers in a back room, out of sight, and ventalated directly outside. Never get that good fresh popcorn smell, even when you are popping.

I never really cared for popcorn that I didn't pop myself
 

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Posted by Martin Brooks (Member # 1269) on 12-13-2002, 05:32 PM:
 
Out of 19 types of oils, fats and butter, Coconut Oil is the absolute worst (health-wise). Coconut Oil contains 11.8 grams of SATURATED FAT per tablespoon. On a 2000 calorie a day diet, you're not suposed to have more than 60 grams of fat. Coconut Oil contains only .8 grams per tablespoon of monounsaturated fats and almost no polyunsaturated fats. Those are the "good" fats. Polyunsaturated fats in foods are important because the body cannot make them itself.

By contrast, canola oil has only 1 gram per tablespoon of saturated fat and it has 8.2 grams per tablespoon of monounsaturated fat and 4.2 grams of polyunsaturated fat. Canola oil also has the advantage of having a nice balance of Omega 6 and Omega 3 as part of the polyunsaturated fat.

So if you don't want to kill your customers, get rid of the coconut oil. (Unless you're Woody Allen and have just woken up in Sleeper.) Even butter, beef tallow, lard and chicken fat is better for you than coconut oil (although I don't think I'd want to taste popcorn cooked in chicken fat.)
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 12-13-2002, 05:43 PM:
 
"SATURATED FAT" Yummy!
 

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Posted by Gordon McLeod (Member # 33) on 12-13-2002, 09:32 PM:
 
Also Canola oil is a genetically modified form of rape seed oil and natural rape seed is very toxic. That is why there are allergies to Canola
Coconut oil is only got a problem if it is hydrogenated (as most oils become a problem that way)'
 

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Posted by Dustin Mitchell (Member # 372) on 12-14-2002, 12:30 AM:
 
I can't believe people actually pre-pop out of sight of the customers. Have they forgotten their basic selling principles? Its the 3 S's:
Sight
Smell
Sound

See the popcorn coming out of the kettle,
Smell the popcorn aroma
Hear that distinctive popping sound.

I mean, this is basic theatre concession operation here, page one of 'the manual.'
 

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Posted by Dennis Benjamin (Member # 1137) on 12-14-2002, 01:51 AM:
 
Dustin,

You are absolutely right. That is why they are selling the 'popcorn aroma' spray to theatres now - to be sprayed in your lobby before each show. I have also heard a rumor about a 'fake' popper. It is a machine that sucks up existing corn out of a popper (pre-popped) and spits it back out the top of the fake kettle. Couple those two products together with a theatre that pops once a week - and the customers won't know the difference.
 

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Posted by Sean McKinnon (Member # 612) on 12-14-2002, 02:00 AM:
 
Hey well were at it why dont we just dump a whole bucket of salt on the corn so people will buy more drinks! geez do it right or dont do it at all!

(My theatre has a popping room but it does make the lobby smell like popcorn)
 

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Posted by Mike Blakesley (Member # 26) on 12-14-2002, 11:45 AM:
 

quote:

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Couple those two products together with a theatre that pops once a week - and the customers won't know the difference.

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They will if competition ever "pops" up with real popcorn made in view daily.
 

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Posted by Jim Alexander (Member # 226) on 12-14-2002, 03:58 PM:
 
We've used Coconut Oil since I took over the theatre. And, yes the popcorn is made fresh, not only each day, but before each show. Not being much of a conaseur of the stuf (I can't stand it!), I was suprised one early morning (4:30am), about two years ago, when we received a call from the Canadian U.N. peace keepers in Bosnia... they told us we had the best popcorn ever and wanted to know if we could ship them some. Talk about being caught off gaurd! I only wish we could without it going stale or being crushed to bits. Instead we gave them detailed instructions and had the raw corn, coconut oil, and flavacol shipped over. Apparently they were just as naive as I when it came to the "health concerns" as I. Mind you, when it tastes good it has to be bad for you, and if it tastes bad it has to be good for you. Since then I've heard all these concerns about fat and what not, and I'm confused... you don't hear of McDonalds redoing their menus to remove fat, and I'd hazard to guess that's there is a heck of alot more SATURATED FAT in one of their Big Mac's.

I think I'dd stick with Coconut oil, since that is what my customers prefer...
 

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Posted by Dennis Benjamin (Member # 1137) on 12-29-2002, 01:05 PM:
 
Actually, McDonalds has changed the oil they use to cook their fries. They were sued by various persons because their '100% Vegetable Oil' contained animal fat. Now thier fries taste like dirt. (Trust me -I just threw a batch away).
 

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Posted by Dave Williams (Member # 299) on 12-30-2002, 05:24 PM:
 
I tested a batch of canola oil for popcorn once.

Thats all I have to say on the subject.

Dave...

Really though it was pretty darn tasty! It puffed up lighter and fluffier, so we got a better kernel yield. The flavoring was quite good, and people complimented us on how good the popcorn was.

After the test, we went back to coconut oil, primarily for cost. Overall it increased cost by about 15 percent, and for a dollar theater that is pure death.

Besides, good old fashioned coconut oil just tastes damn good and for cheap too.

Dave
 

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Posted by Steve Kraus (Member # 476) on 12-30-2002, 09:24 PM:
 
I know some theatres where the vent over the popper (properly located in the lobby of course) is piped to blow down outside near the entrance to entice people entering the theatre.

Demeter, purveyors of odd fragrances, makes popcorn scented cologne. Of course they also offer "Dirt," "Lobster," "Mildew," and "Laundromat," too. You could practically restock a Smell-o-Vision machine with their offerings.
Get Stinky Here
 

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Posted by Gordon McLeod (Member # 33) on 12-30-2002, 09:52 PM:
 
Sorry steve I didn't see my favorite Ode Du Carbon Arc
 

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Posted by Christos Mitsakis (Member # 143) on 01-05-2003, 02:27 PM:
 
When I was in Boston (well ..1992-94), I can remember GCC advertised they were using Canola oil and it tasted ok.
We use Coconut oil, and yes it not only tastes better, it smells better.
You mentioned that in room temperature coconut oil is not in liquid form. Well, as we buy it in large cans, it stays in liquid form in room temperature. The moment though you put it in smaller containers for everyday use it becomes like butter. Is this happening to you also?

Christos.
 

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Posted by Daryl C. W. O'Shea (Member # 1303) on 01-05-2003, 02:35 PM:
 
It all depends what you consider room temperature. Here on the North Pole the stuff is like ice most of the time.

There is at least one company that I know of (can't remember who) selling Coconut oil in a box with some kind of additive that keeps it from congealing.

Additionally, IIRC, coconut oil congeals at 74 deg F.
 

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Posted by Gordon McLeod (Member # 33) on 01-05-2003, 04:34 PM:
 
The hard oil in the pail has been hydrogenated
 

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Posted by Chris Rhode (Member # 448) on 01-06-2003, 12:29 AM:
 
Here is an article that you all might be interested in. I have never heard of Canola Oil being hazardous to your health but for anybody who has, this link might prove useful:

http://urbanlegends.about.com/library/blcanola.htm

I personally don't like to eat popcorn at all because i've had so much of it. However my theater has started to get different types of toppings that you can put on your popcorn after you purchase it (i.e. ranch, parmesan & garlic, white cheddar, et al)
 

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Posted by Jeff Sirles (Member # 1511) on 01-07-2003, 07:14 PM:
 
My theaters arew switching to Coconut Oil as well. So, I pitched this question to the Director of Operatations and led him to this forum, and being the honest straight forward guy he is he e-mailed this reponce to me:
Coconut vs. Canola Oil

Pure and simply all oil is pure fat. The difference between the oils is the amount of saturated and un-saturated fats. The Health community has been able to link high intakes of saturated fats with higher levels of cholesterol in people, which of course has been linked to multitude of health risks.

Upside:
1. Independent studies suggest that people prefer the taste of Coconut Oil. It seems the fellow forum writers seem to agree. People reported to give the corn a richer melt in your mouth taste. The canola was viewed as more rubbery.
2. From my experience it is a little easier to clean, but if you are diligent about keeping your machine clean it will not appreciable noticeable.
3. If you are a house that stores corn for multiple days it does "seem" to keep better, although that has not been proven.

Downside:
1. It is solid at room temperature so you will need to plan ahead better.
a. If you pop fresh daily you will need to come in a little earlier to make-sure you get the oil warmer turned on. Depending on the concession’s room temperature it will take 10-20 minutes before you can pop.
b. Although I personally have never had a problem with oil lines clogging I can see how they could. Keep in mind if the line does become partiality clogged and you do not realize it, this will affect the oil/corn ratio, which will affect the quality.
c. You will need to keep a closure eye on the amount of oil in the machine. With Coconut oil if you let it run out of oil and do not already have a pail warming, then you will be out of business for 20 to 30 minutes. So if you pop fresh for every show you will have no corn for the rest of that show. No Corn = No Profit!
2. When asked by customer which oil you use, most people will remember that Coconut Oil was linked to health risks, thanks to the infamous report that stated, eating a movie theater popcorn was like eating multiple Big Macs.

Bottom Line:
In my opinion if your company is choosing to change now, it has nothing to do with anything that was discussed above. It all comes down to one thing PRICE. The price of Canola oil has increased by 20%. The price increase is a simple case of supply & demand. Canola has increased in popularity not only in the movie industry but across all segments, the supply has not been able to keep up with demand thus the price has increased to the point where companies like yours are seeking alternatives.

Hope that helped, and as I stated before we switched over too.
 

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Posted by Gordon McLeod (Member # 33) on 01-07-2003, 08:28 PM:
 
One point in that article MadCow did resurface rather serously since the stopping of the use of rape feed foods
It is a genetically modified product and as such should realy be labled as such (and then avoided((If I want to kill myself with food at least glutonise naturally )))
 

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Posted by Jack Ondracek (Member # 1466) on 01-08-2003, 08:11 PM:
 
Far as I'm concerned, Jeff's post could have been shortened to this one sentence:

1. Independent studies suggest that people prefer the taste of Coconut Oil. It seems the fellow forum writers seem to agree. People reported to give the corn a richer melt in your mouth taste. The canola was viewed as more rubbery.

Practical experience in my two theatres and over 35 years of operation is that people prefer the coconut oil recipe. I flat don't understand this obsession with reducing product costs to the minimum possible. For what you charge for popcorn, the extra cost (if this is true) for coconut oil can't be that big a deal... and people flat love it. I sell popcorn to people who walk in just to get a tub for the road. The ONLY comment I've ever received from anyone concerned about coconut/canola/sunflower/vegetable/fish oil was "give me a large"!

Maybe it's a regional thing... but I just don't see it. Not one single customer has walked away from our counter because we use coconut oil, and dammit... I'm not a health food store. I'm in the class of business our state looks toward when contemplating additional sin taxes!
 

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Posted by Brad Miller (Member # 2) on 01-09-2003, 01:11 AM:
 
Jeff, did you get permission to post that snip from the email? If not, you need to edit that out immediately and please read the FAQ document before posting again.

If you did get permission, then the quote is fine of course.
 

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Posted by Jeff Sirles (Member # 1511) on 01-09-2003, 08:50 PM:
 
I got permission to post that, and in fact was encouraged. I agree that customer preference should weigh over cost within reason. However, what we need to keep in mind is some theater dont own their concession stand, and some chains (as we all know) only really care about the bottom line...so lets say your chain uses 1000 buckets of oil, when the pensil pushers see they can save maybe $20 per bucket (for argument sake) they see $20,000 appear out of the blue. The dont care is its better (which in this case it sounds like it may be), they care if its cheaper.
 

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Posted by Jack Ondracek (Member # 1466) on 01-11-2003, 12:03 PM:
 

quote:

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Actually, McDonalds has changed the oil they use to cook their fries. ... Now thier fries taste like dirt.

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Yah... but it had nothing to do with one oil over another. McD's was putting some beef tallow in their oil for taste reasons & neglected to make that clear in their advertising & disclosures. That fact was picked up by an opportunistic lawyer and a religious group that doesn't eat beef... & the rest is legal history.

Oh... make sure your coffee's not too hot!
 

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Posted by David Stambaugh (Member # 1102) on 01-13-2003, 07:15 PM:
 
Here's my OT McDonald's story. Yesterday I was in a hurry and wanted to get something to eat fast, so for the first time in a long time I went to McDonald's drive-thru. For some wacky reason I decided to order a McRib . Also a small Coke, which of course they now call "Medium" because there is no "Small". I didn't order a combo meal or fries. So I get where I'm going and open the bag, and instead of a McRib I got a Quarter Pounder with cheese and a giant order of fries. WTF! And to top it off the QP looked like it was assembled by a 3 year old, and the fries tasted like they were cooked in rancid oil. Of course the best part is, somebody who ordered a good old Quarter Pounder got one of those mystery-meat McRibs instead.
 

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Posted by Dennis Benjamin (Member # 1137) on 01-13-2003, 07:29 PM:
 
Hooray for Beef Tallow! It tastes good.

 

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Posted by Jack Ondracek (Member # 1466) on 01-14-2003, 10:27 PM:
 

quote:

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from David S:
Here's my OT McDonald's story

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That would be sad, if it didn't happen so often.

Oh... re their new slogan...

HAVE YOU MISSED ME? !!!!
 

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Posted by David Stambaugh (Member # 1102) on 01-15-2003, 11:24 AM:
 
McDonald's is losing money for the first time in its history, and closing some stores. They are really messed up if you axe me.
 

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