THE FAMOUS FOOD "MOVIE EDITION"
POPCORN
HULLA HULLA POP.....
welcome back onijjang readers.. in this post i will share about buttery tasty thing you will definitly order when you guys watching some movie, absoulutly all people will know this right ,
thats true its popcorn... is popping corn a delicious and buttery or caramelize.
this thing will make us forget about that fat and not feel guilty when eat that... hahaha.. because some people say when you watching some horror movie that thing will burn youre calories , true or not i still believe that hahaha... so no more guilty after eating caramel popcorn hahahah....
THANKS YUUU...
Popcorn, or pop corn, is a variety of corn kernel, which forcefully expands and puffs up when heated.
A popcorn kernel's strong hull contains the
seed's hard, starchy endosperm with 14-20% moisture, which turns to steam as
the kernel is heated. The pressure continues building until it exceeds the
hull's ability to contain it. The kernel ruptures and forcefully expands,
allowing the contents to expand, cool, and finally set in a popcorn puff 20 to
50 times the size of the original kernel.
Some strains of corn are cultivated
specifically as popping cornsPopcorn, or pop corn, is a variety of corn kernel,
which forcefully expands and puffs up when heated.
Popcorn needs heat to pop. Most popcorn
will pop when the kernel's internal temperature reaches 400-460 degrees
Fahrenheit. Bound within the endosperm or starch is moisture.
When the kernel
is heated, the moisture turns to steam. Because the pericarp or hull is hard
and flinty, pressure builds up within the kernel. The starch inside the kernel
becomes soft like gelatin and the moisture vaporizes until the pressure in the
kernel reaches 135 pounds per square inch.
The pressure increases until the
pericarp or hull ruptures and the gelatinized starch granules puff out. The
kernel literally turns inside out. The starch or endosperm is the white part of
the popped kernel and the pericarp or hull is the darker, flaky bit at the
center of the kernel.
Popcorn is a type of flint corn but has its own
size, shape, starch level and moisture content. It has a hard exterior
shell and a soft starchy center. When heated, the natural moisture inside
the kernel turns to steam and builds up enough pressure that it eventually
explodes. Other types of dried corn may burst open slightly when heated,
but not like popcorn. Popcorn is unique in its taste and popability.
HISTORY
The history of popcorn is deep throughout the Americas,
where corn is a staple food, but the oldest popcorn known to date was found in
New Mexico.
Deep in a dry cave known as the "Bat Cave" small
heads of corn were discovered, as well as several individual popped kernels.
This discovery was made by Herbert Dick and Earle Smith in 1948. The kernels
have since been carbon dated to be approximately 5,600 years old.
Decorated funeral urns in Mexico from 300 A.D. depict a
maize god with popped kernels adorning his headdress. Evidence of popcorn
throughout Central and South America, particularly Peru, Guatemala, and Mexico,
is rampant. Aztec Indians used popcorn not only for eating but also decoration
in clothing and other ceremonial embellishments.
Native Americans throughout North America also have a rich
history documenting consumption of popcorn. In addition to the kernels found in
New Mexico, a kernel approximately 1,000 years old was found in Utah in a cave
that was thought to be inhabited by Pueblo Indians.
French explorers that came
to the new world found popcorn being made by the Iroquois Indians in the Great
Lakes region as well.
As colonists began moving to North America, they adopted the
popular Native American snack food.
Not only was popcorn eaten as a snack, but
it was also reported to have been eaten with milk and sugar like a breakfast
cereal. Popcorn was also cooked by colonists with a small amount of molasses,
creating a snack similar to today's kettle corn.
New Americans continued to love and consume popcorn and by
the 1800s it was one of the most popular snack foods. Popcorn was not only
commonly made at home, but it was also sold at general stores, concession
stands, carnivals, and circuses.
Although several methods of popping corn had been developed,
the first commercial popcorn machine was invented in Chicago by Charles Cretors
in 1885. The machine was mobile to allow it to roam the streets and had a
gasoline burner.
The popularity of these street popcorn vendors grew at
approximately the same time that movies burst onto the scene. The roaming
popcorn vendors could often be found near the crowds, especially outside of
theaters. This coincidence gave birth to the tradition of popcorn being a
favorite movie snack.
During the Great Depression, popcorn was one of the few
snack foods that could be afforded by all. During World War II, when sugar and
other supplies were rationed, popcorn's popularity grew even more. With the invention of television, attendance at movie
theaters dropped and so did consumption of popcorn. This slump was quickly
reversed when Americans once again started consuming popcorn at home.
The introduction of commercially available microwave popcorn
in 1981 caused home consumption of popcorn to skyrocket even more.
Today, Americans eat approximately 17 billion quarts of
popped corn per year and the number only seems to climb.
NUTRITITION
120 calories in 3 Tbsps. of kernels + 120 calories in 1
Tbsp. of Canola oil = 240 calories in 6 cups of popcorn. 40 calories in 1
cup of oil-popped popcorn, 2 servings of grains & 7 gram of fiber.
POPCORN VARIETY
Rainbow blend popcorn is a mixture of a few different varieties of popcorn. It comes in similar-sized kernels, and will give you similar-sized pieces of popcorn as the regular kernels. The popped popcorn may have slightly different colors, depending on which variety of popcorn is used.
medium white hulless.” You can see that the kernels are smaller than the regular popcorn, and the popped popcorn is also a little smaller. There are two other difference here. First, the popped popcorn is very white, without the slight yellow tint of the regular popcorn. Second, the hulls on these kernels are much thinner and softer than regular popcorn.
baby white hulless” popcorn. The kernels and the popped corn are even smaller than the “medium white hulless” popcorn. The smaller kernels tend to give you a more tender piece of popcorn when they are popped.
midnight blue popcorn.” The kernels here are very small, around the size of the baby white popcorn, and have this beautiful blue color. The popped popcorn is very white, but the blue hulls are still visible (and may give the popped popcorn a slightly blue tint). This variety of popcorn has a little extra “crunch” to it, but the hulls are still soft.
All the varieties of popcorn taste about the same, but the size and texture of the popped popcorn are a little different from each other.
COOKING METHODS
Popcorn can be cooked with butter or oil. Although small
quantities can be popped in a stove-top kettle or pot
in a home kitchen, commercial sale of freshly popped popcorn employs specially
designed popcorn machines.
POPCORN TYPE
In the popcorn industry, a popped kernel of corn is known as
a "flake." Two shapes of flakes are commercially important. "Butterfly" (or "snowflake") flakes are irregular in
shape and have a number of protruding "wings".
"Mushroom"
flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded
as having better mouthfeel, with greater tenderness and less noticeable hulls.
Mushroom flakes are less fragile than butterfly flakes and are therefore often
used for packaged popcorn or confectionery, such as caramel corn.
source by
https://www.thespruce.com/the-history-of-popcorn-1328768
http://www.ewellnessmag.com/article/10-facts-about-popcorn-you-should-to-know
https://www.popcorn.org/Facts-Fun/From-Seed-to-Snack
https://www.popcorn.org/Different-Types-of-Corn
https://www.myfearlesskitchen.com/popcorn-varieties/
Komentar
Posting Komentar