The popcorn is made in two tranches.
Heat the kettle very well and then heat the oil very well.
The oil is tested with a grain of corn, when it is salted it means it is ready. Oil should only be placed on the bottom of the kettle.
Put the corn kernels until they all fit in the oil, and then cover with a lid.
Leave until everything jumps, moving the kettle from time to time. Remove from the heat and then make the other slice of popcorn.
In the cauldron where we made the popcorn we put melted sugar.
When it is melted, place the popcorns to fit 3/4 of the volume of the pot and then mix well to cover them with caramel.
Remove from the pot and repeat the procedure until we make all the popcorn.
Allow to cool slightly and then serve.
Popcorn with caramel
A professional dessert expert, passionate about European sweets, pastries, sourdough bread and yeasted goods. Currently based in San Francisco Bay.
Many of you were curious to find out the recipe and the preparation process, so I'm in a hurry to leave it here, especially since it's a very easy snack to prepare, but also a good gift idea for your loved ones on the eve of the holidays. Winter.
This recipe is very simple and although it requires attention to preparation, you do not need a thermometer as with other methods. Just be sure to use a medium-sized bowl and a long-tailed mixing spoon to avoid accidents.
It is very important to keep your children away from the kitchen while preparing the caramel!
The recipe indicates in the list of ingredients Sodium bicarbonate and sugar syrup (or glucose). The syrup is optional, but both ingredients have the role of helping beginners (in caramel), to avoid an optional crystallization of sugar in the final product. Both ingredients help break down brown sugar molecules and prevent them from crystallizing.
You will also notice that when you add baking soda, the caramel will start to froth. This foam is due to carbon dioxide, the result of the chemical reaction between brown sugar and sugar syrup (or glucose). In essence, baking soda allows the caramel to have a softer, silky texture, which sticks to the popcorn and prevents it from hardening before being evenly covered.
- 80 g corn kernels for popcorn
- 4 tablespoons vegetable oil (I used coconut)
- 80 g butter
- 150 g brown sugar
- 50 g of sugar syrup or glucose
- a pinch of salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
First prepare the popcorn. In a large bowl with a lid, place the oil and corn kernels. Over medium to high heat, prepare the popcorn by shaking the pan for an even distribution of the grains, until they all open. Leave the popcorn in the pan warm. Start the oven at 200 F / 90 C. Prepare a tray with baking paper. Melt the butter in a medium-sized bowl, add the brown sugar, sugar syrup (or glucose) and salt. Stir until smooth. When it starts to boil, boil the caramel for 2 minutes, stirring constantly. Remove the pan from the heat, add the baking soda, vanilla extract and stir once more. Pour the popcorn over the caramel and stir until evenly covered. Pour the caramelized popcorn into the baking tray and bake for 35-45 minutes, stirring every 15 minutes. When you take the tray out of the oven, the popcorn will be slightly sticky to the touch. Leave it to cool for 15 minutes or until it stabilizes. Break the popcorn into pieces and enjoy it with those of the house.
Hermetically sealed, popcorn can be stored for up to a week. In fact, it can be packed in bags and given as a gift to family and friends.
2 thoughts on & ldquo Popcorn Without Popcorn & rdquo
So much hassle and gas consumed by alms & # 8230.
Here's a simpler idea and all you need is:
1. an aluminum cauldron or cast iron pot
2. a bag of corn for popcorn (I personally use brands from Kaufland like Soltino & # 8230. It doesn't matter anyway)
First preheat the pot well to one of the holes of the stove (! Do not use the oven) (! Do not add oil) then put the corn kernels and stir continuously when some grains start to jump put a lid on and wait (just like the method with oil).
I have been using this method for a very long time! In 5-7 minutes you can serve your snack with confidence!
Popcorn Vs. Popcorn
In Banat, where my mother gave birth to me, cornflakes are called cocks and grains that have not cracked from the heat are called pullets. Logical. When we were children, my father used to make us in the autumn-winter evenings (and sometimes in the summer) cock crunch, that is, a handful of grains thrown into the hot pan, which after unfolding, became our snack while we watched Teleencyclopedia. Today, cocks they are no longer what they used to be. In the supermarket you can find packages with grains scribbled with butter, margarine and spices (usually a lot of salt), ready to put in the microwave. I believe that microwaves are death, and therefore do not use them. I make my popcorn old school, in the frying pan. Like this:
I measure the amount of grains. Normally, it should cover the bottom of the pan in a single layer. For my pan, 50 grams of grain.
I heat the pan, sprinkle a little coarse salt in it and drizzle a drop of corn oil (half a teaspoon of butter you can use, but no more, anyway the popcorn is full of calories).
I put a lid on the pan. If I didn't do that, my kitchen would be full of roosters / popcorn / popcorn.
Forget the microwave. The best popcorn you can make at home
We used to buy paper bags filled with popcorn corn from the store and have them ready in 3 minutes in the microwave. For convenience, I forgot about the traditional cauldron and popcorn made on the stove. Although they are the best and have zero preservatives.
Making popcorn on the stove seems like that magic act that you don't think you'll ever be able to complete. There is nothing magical and you do not need special techniques. Once you learn his secrets, you will never want to buy popcorn in your bag.
What you need to make popcorn in the traditional way
- 3 tablespoons oil (sunflower)
- 65-75g corn kernels for popcorn
- a double-bottomed pot, deep enough and a suitable glass lid
Method of preparation:
1. Heat the oil in the pot over medium-high heat.
2. Put only three corn kernels in the oil. When they start to crack and bloom they can add the rest of the berries.
3. Cover with a lid and gently move the pot (without removing it from the heat) to prevent the burning of the corn kernels.
4. Continue to stir the pot until almost all the grains have cracked and opened nicely.
5. Stop the fire and continue to move the pot. There will always be a few more lost berries that will open last. However, do not remove the lid until you are sure that all the popcorn is ripe.
- Use an oil with a high burning point. If you don't like sunflower oil, you can try peanut oil.
- If the popcorn is not crispy and dry, try the operation again and place the lid on the pot so as to leave a slit through which the steam comes out.
- If you want to add butter, grated cheese, salt or other spices over popcorn, do it while it is still hot because it will absorb the flavors better.
Do you want to try something special? We give you a sweet popcorn recipe.
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How to make popcorn at home like in the cinema
Have you tried many times to make popcorn with butter and the end result was not to your liking at all? Don't worry, in the following we have prepared some tips to prepare the best popcorn. You will be able to turn your living room into a cinema and you will be able to freely enjoy fixed popcorn like the one in the cinema.
Although many would say that they do not want to get complicated and prefer to resort to the simpler option, that of buying ready-made or ready to put in the microwave, it is not a healthy choice at all. Choose to prepare it yourself at home, according to a simple recipe, but with which you get a delicious popcorn, with a rich butter flavor.
How to make popcorn at home like in the cinema
10 foods that promote cancer
Certain foods that we eat occasionally or even daily increase the risk of developing cancer cells. Processed foods, snacks, fast foods, sweets and carbonated beverages are just some of the foods that should be avoided or even eliminated from the diet for a healthy life. [details]
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Lose weight with popcorn (popcorn)
Corn for popcorn it is a whole grain and its consumption helps to comply with the experts' instructions to consume at least 50% whole grains. Corn popcorn it saturates you, but it doesn't inflate you.
What crunchy snack do you know that contains less than 100 calories, no fat or sodium and almost four grams of fiber in an amount of about 3 cups (24g)? One answer: popcorn. But it is a condition: the popcorn must be expanded in hot air without the addition of oil, butter, margarine or salt. They are healthy, tasty and filling, as any snack should be.
Keep me that whole grains, such as popcorn, abound in vitamins, minerals, fiber and phytochemicals. In a 12-year study of a sample of 75,000 women, it was found that those who ate more whole grains were underweight than those who did not eat much whole grains. And the probability of gaining weight of those who consume whole grains is much lower.
In addition, popcorn provides protein and high fiber content is insoluble. Eat lots of popcorn and you will solve the problems related to constipation due to these fibers. In addition, your intestinal tract will be cleaner and less prone to & # 8222 hosting & # 8221 carcinogens or other toxins.
Choice and storage
From a nutritional point of view, expanding the air is the only way to avoid adding oil. But not everyone likes the taste. If you prefer popcorn with oil, try to put only what is strictly necessary, because the added oil is usually a combination of saturated fats and trans fatty acids. Fortunately, some varieties of microwave popcorn contain only a small portion of the fat and calories of traditional popcorn. Some have less than 1 gram of fat per serving, so check the label carefully and look for brands and assortments that you like but are also healthy.
What can we say about the popcorn already expanded in the bag? Most are full of various fats, especially those with cheese taste that are very popular. Some of these have up to three-quarters of the calories in fat. So, don't forget to read the label carefully.
The good news is that although it may be full of fat, the fiber content is the same. Minimum one gram per cane.
Tips for cooking and serving
It is ideal to prepare them by the traditional method in a pot on the stove, using very little extra virgin olive oil. If you are not used to preparing them this way, we recommend that you consume those for microwaves with low fat and salt content.
If you want more flavor, sprinkle over the very finely grated Parmesan popcorn. They will be delicious, but Parmesan adds quite a lot of calories. You can also flavor them with a substitute for flavored butter, garlic powder or cinnamon.
If you avoid butter, oil, salt and various unhealthy toppings, you can still enjoy your favorite snack in front of the TV without deviating from the diet and weight loss program.
Popcorn recipe with caramel or burnt sugar
The combination of caramel and corn has been known since at least the 1890s, when snacks were prepared with the flavor of molasses, the early version of which was introduced at the Chicago World's Fair in 1893. Slightly sweet but uncaramelized corn may be a predecessor. of the North American colony of caramel corn. There are many brands and shapes of caramel corn available, such as Cracker Jack, Fiddle Faddle, Lolly Gobble Bliss Bombs and Crunch ‘n Munch.
In grocery stores, cinemas and convention stores, locally made prepacked caramel corn can also be sold. Fisher’s popcorn from Maryland, Chesapeake popcorn from Ohio and Nuts on Clark, based in Chicago, are examples of companies specializing in caramelized corn and plain popcorn.
- 50 g special corn grains for popcorn
- 20 g sugar
- a pinch of salt
- optional: 10 g butter
- optional: vanilla, cinnamon
- 1-2 tablespoons of oil for the pan
Method of preparation
To prepare this delicacy you need in principle a pan with a thick bottom and a lid that is stable on the mouth of the pot. It is also useful if it is transparent, in order to be able to follow everything that happens under it, because popcorn is made very quickly, therefore it can burn just as quickly. The volume of the pan should be generous. Now put in the pan 50 grams of special corn kernels and salt. 50 grams is enough for one person.
It is not recommended to agglomerate the pan with a large amount, otherwise some grains will remain undone. When the popcorn is ready, immediately lift the lid to let the steam out and pour everything into a large bowl. To prepare the sweet part of this preparation, put the sugar in a non-stick pan and let it heat up. After it has melted, add the butter and / or the vanilla or cinnamon flavors. Leave it on the fire for another 2 or 3 minutes, then add it over the popcorn and mix quickly.
Popcorn - popcorn (Zea mays everta) is a vegetable frequently cultivated for its grains that expand (increase their size 20-40 times) at high temperatures (205 ºC), obtaining tasty popcorn-popcorn.
Origin: It is very likely that popcorn corn first appeared in Mexico. Traces of 5600 year old popcorn have been identified in a cave (Bat Cave) in the USA (New Mexico) and in Peru old popcorn grains of approx. 1000 years.
Limiting ecological factors for popcorn & # 8211 popcorn
Temperature (heat) - popcorn-corn (Zea mays everta) belongs to plants demanding to heat.
Popcorn-corn (Zea mays everta) germinate from 10 ºC and need 20 days to germinate. The optimum temperatures for germination are in the range of 20-24 ºC (germinate in about 7 days).
Popcorn-corn (Zea mays everta) prefers temperatures in the range 16… 24ºC. The minimum temperature supported is 12ºC and the maximum 37ºC.
During the flowering period of popcorn corn, temperatures of 18-24 ºC are necessary for a good viability of the pollen.
The minimum threshold from which plants are affected by frost is & # 8211 4ºC.
The light: popcorn corn (Zea mays everta) is a light-tempered species (prefers sunny places). It is a short day plant (& lt 12 hours / day) and neutral day (12-14 hours / day).
Popcorn popcorn (Zea mays everta) is a crop with high requirements for soil moisture, prefers soils Reaven. Irrigation is almost mandatory in popcorn crops, especially during critical / dry periods (June & August) the phenophase of panic emergence.
The ground - Popcorn popcorn (Zea mays everta) is a species with moderate soil requirements, grows well on various soils but prefers fertile ones (rich in organic matter), rejuvenated, loose, deep. The plant prefers loamy-sandy, loamy, loamy-clayey, sandy, etc. soils.
Soil reaction: popcorn-corn (Zea mays everta) prefers a pH between 5.5-6.8 but grows in wider pH values between 4.5-7.5
Popcorn for popcorn
Good precursor crops of corn for popcorn - popcorn: beans, potatoes, peas, beans, etc. It is recommended to rotate the corn crop at 3 years, but it is practiced frequently monoculture.
Corn fieldfor popcorn - popcorn is set up in the spring between April 15 & # 8211 May (when ground temperatures they passed 9ºC in the morning) by direct sowing in the field (using various types of precision seeders) or garden (manual sowing), at a sowing depth of 5 cm.
For the establishment of the corn culture for popcorn is used approx. 50-65 thousand seeds / ha.
Popcorn for popcorn (Zea mays everta) a single seed will be sown (manually-in the garden or mechanized-with precision seeders) distance between rows is 75-90 cm (depending on the force), and distance between plants in turnof 20-30 cm. Attention. it is important to respect the distances between plants offered by the seed producer.
"Always read and use the herbicide according to the label recommendations"
Maize herbicide can be done with: Innovate 240 SC (nicosulfuron 240 g / l), etc.
"Always read and use the herbicide according to the label recommendations"
Work is being done during the corn culture for popcorn - popcorn (Zea mays everta) as: herbicide for weed control, plant thinning (when the plants are 10 cm tall), manual weeding, mechanized weeding, disease and pest control, sprinkler irrigation, basic fertilization, starter, facial, foliar infancy (if necessary) etc.
Popcorn for popcorn - popcorn (Zea mays everta)
- Manure fertilization semi-fermented it can be done in the fall with 30 t / ha.
- Basic fertilization it is done in the spring before the preparation of the germination bed
- Starter fertilization it is done with sowing
- Facial fertilization it is done during the whole vegetation period of the culture depending on the phenophase
- Foliar fertilization for corn, it is made according to the phenophase with products from: YARA.
- Maize fertilization can be done using technology and products from: YARA.
Attention. The fertilization recommendations are indicative, the optimal dose of fertilizers and the applied technology are established only based on the agrochemical laboratory results.
collection cob popcorn popcorn (Zea mays everta) is made in October, manually or mechanized at full maturity. After harvesting, the cobs are dried (natural or artificial) until they reach a humidity of 13.5-14%.
Use of grains, they contain an endosperm hard which contains starch and has a humidity of 14%, it expands (they increase strongly over 20-40 times) under the action of high temperatures (205 ºC), the expansion is noisy (they practically explode) thus giving birth to the popcorn.
Fighting diseases and pests for popcorn (Zea mays everta)
Corn boil: Fusariosis-rot of corn stalks and cobs (Fusarium spp.), Falling seedlings (Pythium aphanidermatum), Penicillium spp., Aspergillus spp., The common ashes of cobs and panicles (Ustilago maydis), Dusty ashes of inflorescences (Sorosporium holci-sorghi), Gray staining of corn leaves (Turkish setosphaeria sin. Helminthosporium turcicum), and so on
Corn pests: Worms (Agriotes spp.), Corn Scraper-Leaf Gargle (Tanymecus dilaticollis), Western worm (Diabrotica virgifera virgifera), Corn drill (Ostrinia nubilalis), Fruit caterpillar (Helicoverpa armigera), Steppe caterpillar (Loxostege sticticalis), Seedling fly (Delia platura), Swedish fly (Fried oscinella), False wireworms (Opatrum sabulosum Pedinus femoralis Gonocephalum pusillum), Coropisnita (Gryllotalpa gryllotalpa), Buha semanaturilor (Scotia segetum), May beetle - white worms (Melolontha melolontha), The steppe beetle (Anoxia villosa), The black corn beetle (Idiot Pentodon), Oat beetle (Lema melanopa), The green thing (Tettigonia viridissima), Moroccan Locust (Dociostaurus maroccanus), Traveling Locust (Migratory locust), The spotted blind snake & # 8211 myriapod (Blaniulus guttulatus), Green maize lice (Rhopalosiphum maidis), Black seed crow (Corvus frugilegus frugilegus), Popandaul (Citellus citellus), The field mouse (Microtus arvalis), Harciogul (Cricettus cricettus), etc.
FIG. 1 Popcorn & # 8211 Popcorn in the garden and field
FIG. 2 Popcorn & Popcorn in the garden and field
FIG. 3 Popcorn & # 8211 Popcorn in the garden and field
FIG. 4 Popcorn & Popcorn in the garden and field
FIG. 5 Popcorn & Popcorn in the garden and field
FIG. 6 Popcorn & # 8211 Popcorn in the garden and field
FIG. 7 Popcorn & # 8211 Popcorn in the garden and field
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