2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Each of us is familiar with such convenient packets of popcorn, designed for a microwave oven. However, there is nothing more exciting and enjoyable, and also extremely tasty, to crack popcorn ourselves.
Popcorn can be cracked in a pan, after which we can flavor them with whatever we want. However, this technique requires a certain technique. Often, in the first few attempts at improvement, half the popcorn burns or does not crack at all.
To make popcorn in a pan, you need fat, popcorn (not feed), salt or whatever flavoring you prefer.
The oil is preheated. When done, drop a few berries to see if they crack. If this happens, the pan is pulled away from the fire and popcorn is poured into it. Shake well, wait 30 seconds and return the pan to the hob.
This is necessary so that all the individual corn kernels are heated evenly so that they can crack at about the same time. Shake the pan throughout the crackling time until the cracks decrease to one every second or two. When this happens, the popcorn is ready.
Another, similar option for cracking popcorn is in a saucepan on a hot plate. Heat the pan with a few drops of oil in it. The popcorn is placed in it and the lid is closed. The lid must be held firmly throughout the cracking to prevent it from flying. When the cracking stops, the popcorn is ready.
When you cook the popcorn yourself, you can taste them as you wish. In addition to the usual salt, they go well with butter, caramel, garlic and dill, chocolate or paprika, ketchup, mayonnaise or mustard.
The most beneficial of home-made popcorn is the low salt content that we can ensure. In addition, compared to industrially produced popcorn, domestic popcorn will not have any toxic contents.
The best corn for home production of popcorn is the so-called popcorn or popcorn. It is a type of corn with small nests and small pointed or round grains with very hard endosperm.
When exposed to a higher temperature, they crack when the moisture content is expelled and form a white starch mass, several times the size of the primary nut. It is low in fat, cholesterol-free, very low in sodium and a good source of vitamin C.
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