What is popcorn?

Popcorn is a special type of corn grain, generally not edible as other corn styles, such as white or yellow corn on the ears. Instead of eating from the ears, Popcorn is usually removed from the ears and then heated in a pan until the interior literally breaks the hard hull and creates a fluffy, crunchy core. This type of corn is a new world food and its seeds have been found in archaeological kicks that reach for several thousand years.

Archaeologists have found that these cores in a cracked form show that carbon dating is at least 1000 years. In this respect, the native Americans were very lucky; They had to enjoy Popokor much earlier, which made the rest of the world. The first Europeans who tasted were probably pilgrims who were introduced into crunchy things by local Indian tribes.

Today, Popcorn is a popular world Over, with literally available hundreds of hybrids. People jThey are often used to eating this grain either in a microwave or from air poppers. Recent studies have shown that the powders used in microwave popcorn can be dangerous and the trend in designing microwave styles now tends to develop different variants of butter taste. Another way we eat and enjoy popped corn is in film theaters. This type of corn is cooked in a much more traditional way, although the native Americans certainly did not jump corn machines. The seeds are boiled in hot oil until they tear off the small pan and fill the popcorn machines.

You can definitely try to make this method at home on a smaller scale and jumped up enthusiasts of corn to keep the best and most suitable cores if you have the right warmth. In a medium -sized pot, stretch the bottom with small oil, allowing it to warm up. Add about half the cup, just enough to cover the pelvis of the cores, and then move the pan back and further through the heat source. Heat must be correct and will differ from Kamen to the stove. Too little heat results in partly steaming corn and instead of crunchy core produces wet core. Alternatively, corn can burn above high heat before it gets a chance to cook. Some people use only salt to pop their corn; In fact, this method will work, even if the oil tends to work a little better.

You should always remember when you cook corn on the stove to keep the lid on the pot. If you don't, you can actually get hurt. The cores can explode with great furiousness, fly quickly throughout your kitchen and really beat you, causing burns. The standard method to avoid this is to keep the cores covered until you hear most of the rupture core; Then remove the cores from the heat. Wait about 20 seconds before revealing a pot, as there are usually several other cores that will still be pop.

There are two styles of jumped corn and produce different shaped effects. Most of the empty cornwill exhibit both styles. They will produce several jumped cores that look like butterflies, and others that are round and sometimes called mushrooms. You can buy cores that produce only one type, but you will have two different shapes in your flapped corn more often.

In the history of popcorn, it is an interesting blow to the fact that film theaters did not sell pop -up corn initially. Instead, sellers would sell it outside the theater and theater owners really hated it, because it did such a mess in the theater. Eventually the customer's desire won the inflated grain and the owners invited the seller inside to sell their goods. In the end, the owners got rid of sellers and created film concession stalls to get the biggest profit of popcorn, candies and drinks.

itself, the jumped corn has a low fat content and a high diet fiber. Half of the cup (about 100 grams), which is air jumped and does not include butter, can include 15 grams of Fiber diet. Really,The main reason why popcorn can be considered greasy food is that it is often covered with butter, transplanted and boiled in high fat oils. If you keep it simple and add just a little salt, you can actually consider popped up an excellent diet and a great way to satisfy your daily dietary fiber needs.