The triumphal procession of popcorn along the planet began in America. On this continent the corn throughout many millennia is considered one of the most widespread products. For the first time the surprising ability of a maize to blow up when heating was found by Indians who used a puffed grains of corn not only as food, but also as ritual accessory. They were used for creation of religious jewelry, for satisfying of hunger during hunting, and in a form which was taken by the opened grains, predicted future.
Instruction
1. The European scientists who found out that not all types of corn approach for this purpose, and only those grades which grains contain not only starch, but also a water droplet in the structure were engaged in more detailed study of the mechanism of preparation of popcorn. The fact is that the kernel forces to take the bizzare air shape steam which is formed when heating a droplet of water. It also breaks off coating of bran which stiffens in the form of "a corn lamb" subsequently.
2. Ancient Indians who didn't need scientific justifications at all and didn't even think of features of transformation of grains of corn, appreciated popcorn contents in it a large amount of carbohydrates, its sytnost and low caloric content. Besides popcorn was attributed to one of the most economic products, only from one small handful of corn kernels it is possible to receive the whole bucket of air flakes. Such feature was quickly noticed by businessmen who already by the end of the 19th century presented to the public the machine for the mechanized production of a large number of popcorn.
3. An opportunity to make popcorn of the house appeared at admirers of popcorn only in the 20th century, and the main tools for this purpose became: • the revolving pan which is established on a usual plate which was popular at the beginning of the second millennium; • the big pan which contained in itself a significant amount of delicacy, but demanded use of oil despite which popcorn all the same quite often burned; • the high frying pan with a cover was actively applied at preparation of air "lambs" in Post-Soviet time; • the special device which is evenly warming up corn kernels hot air and not demanding addition of a large amount of oil (use of such car is expedient only at daily preparation of popcorn in a significant amount); • the microwave oven which allows to cook popcorn as fast as possible, safely and economically.
4. The last option is considered the most widespread, and it is possible to do popcorn in the microwave in two ways: 1. If you bought "Popcorn for the microwave" in supermarket, place a paper packet with a semi-finished product in the furnace, close a door, turn on the device for 4-5 minutes (depending on time specified in the instruction). At preparation of popcorn by this method it is very important not to break integrity of a package until ready of delicacy and very accurately to open packing after extraction of a ready-made product from the microwave.2. If you decided to make popcorn in a large number, having refused at the same time portion bags, take the plastic capacity suitable for use in the microwave oven, pour on a bottom of a little vegetable oil, fill corn kernels and properly stir up them for oiling. Cover ware, send to the oven which is switched on at full capacity for about 5 minutes. It is possible to learn about readiness of popcorn on the calmed-down cottons.
5. Less popular way of preparation of popcorn – in a pan or a frying pan with high walls. Plentifully oil a bottom of the chosen capacity vegetable, properly heat it. Throw a kernel into ware for check of necessary level of heating. If it blows up, start loading of corn. Here consider significant increase in a product in volume and fill with grains only a bottom of a pan or frying pan. Close capacity a glass cover for simplification of observation of process of detonation and dehiscence of corn grains.
6. An important condition of popularity of fancy "lambs" is an opportunity to diversify their taste with various additives and fragrances. For example, to make salty popcorn in house conditions, it is necessary to salt the revealed flakes at once after their preparation, they still hot so far and to properly stir up a package or container with delicacy. Instead of salt it is possible to use a sprinkling pepper or dried herbs.
7. Sweet popcorn is cooked also as well as salty, only instead of salt icing sugar, vanillin, coconut flakes or a ground cinnamon is added to popcorn. If you want to indulge yourself and the relatives with the popcorn with caramel made at home, kindle a desi in a frying pan, enter into it sugar, fry mix till golden color and pour out hot caramel in the popcorn which wasn't in time to cool down yet. For creation of chocolate delicacy at a stage of preparation of caramel add cocoa powder to oil and sugar.
8. Quite original taste and magnificent aroma popcorn with cheese has. Unlike store option, in a house product not cheese fragrance, but the most real hard cheese rasped is used. Appetizing "lambs" with the long melted and incredibly tasty cheese threads are result of such combination of products.
9. Advantages of preparation of home-made popcorn it is available. First, it is significant economy of money. Secondly, absence in ready delicacy of chemical flavor additives, artificial fragrances and the other, not bringing to an organism any benefit, ingredients. Thirdly, an opportunity to make popcorn in any quantity and at any time, irrespective of time of day.