Easy Guide to Food And Drinks

July 8, 2010

All Things You Want To Learn About Popcorn

Filed under: Desserts — Tags: , , , — CakeAuthor @ 9:10 pm

By all accounts it is a high fiber “healthy” snack. Many bariatric centers advise sufferers to eliminate popcorn from their diets very first due to the fact it truly is a starchy carbohydrate snack foods and secondly since eating it returns the patient to the habit of mindless snacking that contributed to morbid obesity prior to surgery.

Applying these guidelines isn’t radical or gimmicky, it can be following the rules we agreed to when we signed on for gastric surgery.

The winter holidays usually bring images of popcorn to mind. Whether you might be stringing it up on the tree or eating it out of a festive popcorn tin at Grandma’s, it’s definitely an American comfort foods that is often a warm handle through cold weather.

Where did the idea for popcorn balls come from?
If you believe Nebraskan myth, popcorn balls just happened naturally. On a hot and rainy summer day, legend has it that two Nebraska fields were experiencing diverse extremes in weather. The syrupy sugar cane washed above the exploding corn kernels, rolling it into balls as it went. But then, grasshoppers ate all of the balls, so the farmers had been forced to try to recreate the phenomenon– creating the snack we know now!

Obviously, this is myth is pretty far fetched. Luckily, they may be readily offered for invest in but are also fairly effortless to make at home.

You can make them with simple syrup for a kettle corn-like popcorn ball or with caramel for an even stickier treat.

1. Pop a bowl of popcorn in the microwave or about the stove.
2. Melt 26 caramel candies with 2 teaspoons of water in the microwave or on the double-boiler.
3. Place the balls with a cookie sheet or wax paper to cool and harden.

  • Measure a 1-cup serving for your meal or snack. Usually do not butter, salt or season the popcorn. Air popped is preferred.
  • Cease liquid consumption 30 minutes prior to and 30 minutes following enjoying your 1 cup serving of popcorn.
  • Do not consume liquid whilst having your 1-cup serving of popcorn.
  • Do not exceed the 1-cup serving of popcorn.
  • If you chose to consume anything else with your popcorn meal/snack you ought to decrease the volume of popcorn by the volume of other food you’ll be consuming so that total volume of food is 1 cup.

If you think this paper is inspiring you could also be interested in more topics about Westbend Popcorn Popper.

March 28, 2009

What kind of popcorn pops the most?

Filed under: Food-And-Drink — Tags: , , , , , — CakeAuthor @ 8:25 am

Have you ever wondered how those corn kernels turn into popcorn? Like the name suggests, popcorn is simply corn kernels that have popped through heating and converted into popcorn.

Corn is cleaned off the cob, stored and preserved. Each kernel has a little water or moisture locked inside of them. So when you start to heat the popcorn the pressure builds up inside the corn to the point where it has no where to go. The moisture inside the kernel converts into steam and the pressure increases exponentially. The pressure builds up and the starch starts to expand to the point where the kernel explodes. This explosion gives birth to the tasty treat we call popcorn.

Large, tender and tasty popcorn is in demand. How do we guarantee our corn kernel produces these tasty treats? Unfortunately this is out of hands and the responsibility is squarely placed on the farmers.

Farmers that grow corn usually harvest their crop when the moisture content of the corn is approximately 16-20%. After harvesting the corn it must be dried so that it only contains 12-15% of water.

Not every corn can produce popcorn. Different conr means different moisture content. Little or no water content will result in no popcorn. It’s important to realize that popcorn is formed through the expansion of water into gas which results in a build up of pressure. The pressure needs to be released which subsequently gives birth to the tasty popcorn.

The anatomy of the corn kernel is quite simple. The corn kernel contains 3 main parts which play a significant role in the production of popcorn. The pericarp, which is the hull or simply the outer covering, the germ which is the part that sprouts and the endosperm which contains the starch that expands.

So how does the popcorn withstand the build up of pressure? As mentioned above, corn has a strong pericarp which is the outer covering. This strong, protective layer acts like a seal, just like a sealed plastic bag would inflate when micro waved. The steam within this cover builds up to the point where it expands and eventually explodes. Prior to heating or cooking, if the pericarp has been cut or damaged the steam will be vented resulting in no popcorn.

The expansion or popping of the corn takes place in the tightly packed endosperm. Endosperm development determines the dimension and also taste of the popcorn. Once the pressure builds up to about 9 atmospheres, the pericarp or the shell of the corn explodes. The gelatinized starch granules found in the endosperm do not explode, but expand into the cooler room temperature and solidify into the thin, fluffy like bubbles that we call popcorn.

Different varieties of corn have been genetically engineered for the purpose of producing popcorn. The white hull-less and yellow hull-less are the most common and are usually packaged in the microwave bags. Any corn kernels that can preserve and contain 10-15% moisture content are suitable for producing popcorn.

Do not hesitate to visit us at Popcorn Machine if youre looking for more information.

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