Useful Tips

How to make popcorn in a saucepan


Category:Vegetarian food

Popcorn(popcorn, popped corn, from popped corn - (literally) “shooting (popping) corn (grain)”) - food, which is corn kernels torn from the inside when heated.

  1. Corn.
  2. Sugar
  1. Buy a packet of dried corn kernels. A package of dried corn kernels can be purchased at most supermarkets, and it is also easy to find in ordinary stores. The larger the package you buy, the more money you save. .
  2. Choose the largest pan with a lid, place it on the stove and spray the bottom with a little oil. If you have a cooking spray, also spray the sides of the pan.
  3. Decide how many grains you need. Remember how big the medium piece of popcorn is, and use this to decide how much popcorn fits in the pan.
  4. Add the grains to the pan (about 2 small handfuls) and place on the stove over medium heat.
  5. Cover the pan quickly.
  6. Soon you will hear the grains open and hit the sides of the pot and lid. DO NOT LIFT THE COVER WHILE THE FIRE IS ON, AND THE UNCERTAINTY OPEN. When the noise subsides to 1-2 pops every few seconds, turn off the heat and remove the pan from the stove.
  7. Carefully peek under the cover. Popcorn should be ready, so remove the lid. You will smell an oily aroma.
  8. If you want sweet popcorn, take sugar or sucralose and sprinkle with it (also in a saucepan). Cover the pan and shake gently. Sugar sticks to grains with butter.
  1. If the grains do not open, most likely you have not added enough vegetable oil, or they are cooked over low heat, or you put too many corn kernels.
  2. Making popcorn in stainless steel cookware can be tricky because popcorn can burn, so you better check and cook a small amount of popcorn in a saucepan or use a fire diffuser.
  3. If desired, you can melt the butter instead of vegetable.
  4. If you want salted popcorn, do the same as for sweet popcorn or cheddar popcorn, only use salt instead.

The nutritional starch-containing tissue of corn, the so-called endosperm, has a hard shell on the outside, and a soft content on the inside. It contains bound water. When the grain is heated to about 200 ° C, the water changes its state of aggregation from liquid to gaseous. Water vapor appears. In the form of steam, water occupies a much larger volume: under normal conditions, about 1.6 milliliters of steam are obtained from a milliliter of liquid. Typically, water boils even at 100 ° C, but under pressure it remains in a liquid state, despite the increasing temperature. At around 200 ° C, the dense grain shell can no longer withstand the pressure of water. It bursts, and the starch, softened by the action of heat and pressure, expands, quickly turning into a foamy structure, then cools and solidifies.

A simple way to make popcorn is to heat it in hot oil in a pan or pan. Along with large popcorn makers intended for festivals and movie theaters, there are many types of homemade makers:

  • Special boiler for stove, with handle. Need to add oil. The handle must be twisted during cooking so that the corn is in constant motion. There is a risk of overheating and burning popcorn. Devices of this type have existed for over 100 years.
  • Popcorn machine with a heating plate. The stirring mechanism maintains a constant movement of popcorn. With this method, the risk of overheating is very small. The lid of the device can be used as a serving dish. Very little oil / fat is required.

In the two units mentioned, popcorn can be prepared according to various recipes and with many additives.

If you add sugar, you get caramelized popcorn. Popcorn can be made in units described below.

  • Hot air machine. The device is functionally similar to a hair dryer. Instead of an outlet nozzle, it has a small bowl of popcorn through which hot air is blown from below. Ready popcorn flies through a hole into a bowl. In a bowl, salt or sugar is added to the finished popcorn.
  • Microwave. Just warm up the popcorn in a sealed paper bag. There is also special dishes and microwave popcorn. If plastic vessels are used, make sure that they are heat resistant. Some microwave ovens can only withstand temperatures up to 150 ° C. Such dishes may be damaged because the popcorn will be hot.

Unopened popcorn corn kernels can be purchased at grocery stores. Conventional grains are not suitable for making popcorn, as they are either too dry or too soft, so boiling water cannot create the right pressure. In the event of damage, water may also escape through openings.

Sprinkle popcorn with sugar, caramelize or salt. In the USA and South America, as a rule, they use salted popcorn, which is most often added with flavoring (for example, butter flavor), and caramelized popcorn is also common. Conventional sugared popcorn common in Germany, by contrast, is almost unknown in the USA, however, in recent years the sweet-salty version of Kettle corn has spread.

For many people, popcorn is a prerequisite for a successful movie trip. (Idiom stock up on popcorn means "get ready for an interesting sight", not necessarily in the entertainment industry.) Almost every movie theater has a counter for selling popcorn. Meanwhile, the retail food trade offers popcorn in various packaging options. There are bags in the form of hoses, which are also often sold at fairs, small and large plastic buckets with a tight-fitting lid, which can then be used for other purposes. For young children, there are plastic toys, parts of which are filled with popcorn, this popcorn is usually tinted with food colors and finely crushed.

Watch the video: Popcorn selber machen im Kochtopf - ein Rezept (July 2020).