Looking to watch a good movie with your family? Delight your household with the traditional "movie side dish" - popcorn. From the point of view of nutritionists, making popcorn at home is healthier. Especially if you use real corn kernels.
It is necessary
-
- Products:
- 100 g of grains of natural corn;
- 2 tablespoons of vegetable oil;
- salt or sugar to taste;
- Dishes:
- deep saucepan or skillet with a lid.
Instructions
Step 1
Place the corn kernels in the freezer beforehand. Keep them in the cold for at least 20 minutes. If possible, increase the time to 2-3 hours.
Step 2
Place a deep, thick-walled saucepan on the fire. Its volume must be at least two liters. If you cannot find a suitable pan, use a large-diameter, high-rimmed pan. It's good if you have a cast iron pan. It warms up more slowly, but keeps the heat well. Heat a saucepan or skillet without oil over high heat. Check the degree of heating: drip water onto the bottom of the pan. If the water fizzes and evaporates quickly, the pot is hot enough. Remove it from the heat and place it on a comfortable stand. Do not turn off or reduce the fire.
Step 3
Remove the corn from the refrigerator. Pour the beans into the pot quickly and very gently. The bottom of the pan should only be covered with corn in one layer, otherwise it will not have enough space to heat it. Drizzle with vegetable oil. Use refined sunflower oil or extra virgin olive oil.
Step 4
Place the lid on the dish. Shake the saucepan vigorously several times so that all the kernels are evenly soaked in the oil. And put it on fire again. As a result of the temperature difference - from very low to very high - the corn kernels will begin to explode quickly and violently. Almost all of them will open and turn inside out.
Step 5
After 30-40 seconds, the first pops will be heard from the pan - the corn seeds will begin to open. At first, the explosions will be single, and then more and more frequent. At this moment, it is strictly forbidden to open the lid: you can burn yourself with steam or grain that has jumped out of the pan. In about 3-4 minutes the explosions will stop, the corn will become "airy". Cooking times may vary slightly if you use more or less raw grains. It is best to be guided by ear: the pops in the pan have stopped, which means that the product is ready.
Step 6
Remove the pan from the heat, open the lid, let off the remaining steam. Sprinkle the popcorn with salt, icing sugar, or other seasonings of your choice. Cover again and shake well. The seasoning is evenly distributed over the corn kernels.
Step 7
Transfer the finished popcorn to a wide glass bowl or serve in portions in deep plastic glasses.
