The triumphal procession of popcorn across the planet began in America. It is on this continent that corn has been considered one of the most widespread products for many millennia. For the first time, the amazing ability of maize to explode when heated was discovered by the Indians, who used puffed corn grains not only as food, but also as a ritual accessory. They were used to create religious jewelry, to satisfy hunger during a hunt, and from the shape that opened seeds took, they predicted the future.
Instructions
Step 1
A more detailed study of the mechanism of making popcorn was undertaken by European scientists, who found out that not all varieties of corn are suitable for this, but only those varieties whose grains contain not only starch, but also a drop of water. The fact is that the grain is forced to take on a bizarre airy shape, which is formed when a droplet of water is heated. It is he who breaks the shell of the grain, which later solidifies in the form of a "corn lamb".
Step 2
The ancient Indians, who absolutely did not need scientific justification and did not even think about the features of the reincarnation of corn grains, appreciated popcorn for its high amount of carbohydrates, for its satiety and low calorie content. In addition, popcorn has been attributed to one of the most economical foods, because with just one small handful of corn kernels, you can get a whole bucket of air flakes. This feature was quickly noticed by entrepreneurs who, by the end of the 19th century, presented to the public a machine for mechanized production of large quantities of popcorn.
Step 3
Popcorn fans only got the opportunity to make popcorn at home in the 20th century, and the main tools for this were:
• a rotating boiler installed on an ordinary stove, which was popular at the beginning of the second millennium;
• a large saucepan that held a significant amount of treats, but required the use of oil, despite which the popcorn often burned anyway;
• a high frying pan with a lid was actively used in the preparation of air "lambs" in the post-Soviet period;
• a special device that evenly warms up the corn kernels with hot air and does not require the addition of a large amount of oil (the use of such a machine is advisable only for daily preparation of large quantities of popcorn);
• a microwave oven that allows you to cook popcorn as quickly, safely and economically as possible.
Step 4
The last option is considered the most common, and there are two ways to make popcorn in the microwave:
1. If you bought Microwave Popcorn in a supermarket, place a paper bag with a semi-finished product in the oven, close the door, turn on the appliance for 4-5 minutes (depending on the time specified in the instructions). When preparing popcorn with this method, it is very important not to break the integrity of the package until the treat is ready and very carefully open the package after removing the finished product from the microwave.
2. If you decide to make large quantities of popcorn without using portioned bags, take a plastic container suitable for use in a microwave oven, pour a little vegetable oil on the bottom, add corn kernels and shake them well for oiling. Cover the dishes with a lid, send them to the oven, turned on at full power, for 5 minutes. You can find out about the readiness of the popcorn by the quieted claps.
Step 5
A less popular method of making popcorn is in a high-sided saucepan or skillet. Liberally grease the bottom of the selected container with vegetable oil, heat it well. Drop the seed into a bowl to check the required heating level. If it explodes, proceed to load the corn. Here, take into account the significant increase in volume of the product and fill only the bottom of the pot or pan with grains. Cover the container with a glass lid to make it easier to observe the explosion and opening of corn kernels.
Step 6
An important condition for the popularity of fancy "lambs" is the ability to diversify their taste with all kinds of additives and flavorings. For example, to make salty popcorn at home, salt the opened flakes immediately after they are cooked while they are still hot, and shake the bag or container of the treat well. Ground pepper or dried herbs can be used instead of salt.
Step 7
Sweet popcorn is prepared in the same way as salted popcorn, except that instead of salt, powdered sugar, vanillin, coconut or ground cinnamon are added to popcorn. If you want to pamper yourself and your loved ones with homemade popcorn with caramel, melt butter in a frying pan, add sugar to it, fry the mixture until golden brown and pour the hot caramel into the popcorn that has not yet cooled down. Add cocoa powder to the butter and sugar to create a chocolate treat at the caramel stage.
Step 8
Popcorn with cheese has a rather original taste and breathtaking aroma. Unlike the store version, the homemade product does not use a cheese flavor, but a real hard cheese, chopped on a grater. The result of this combination of products is mouth-watering "lamb" with long melted and incredibly tasty cheese strands.
Step 9
The benefits of making homemade popcorn are obvious. First, there are significant savings in money. Secondly, the absence of chemical flavors, artificial flavors and other ingredients that do not bring any benefit to the body in the finished delicacy. Thirdly, the ability to make popcorn in any quantity and at any time, regardless of the time of day.
