Popping For Popcorn

Its Historical past: The oldest ears of popcorn ever present in the US have been found within the Bat Cave of west central New Mexico in 1948 and 1950. These ears, ranging in measurement from smaller than a penny to roughly 2 inches in size, are about 4,000 years old.

In 1519, Cortes bought his first sight of popcorn when he invaded Mexico and got here into contact with the Aztec Indians. Popcorn was an essential supply of meals, and was additionally used as ornament for ceremonial headdresses, necklaces and ornaments on statues of their gods.

Strategies of Popping: Ever surprise the way to pop that popcorn that is bought by the pound? You are not alone! After performing some analysis we discovered that popcorn connoisseurs use any of of the next strategies:

• • Air Popper

• • Microwave Rice Cooker

• • Microwave & Brown Bag Methodology
    Place ¼ cup of unpopped kernels in a brown paper lunch bag. Fold the highest over a couple of instances. Microwave for a couple of minutes – your popcorn will pop with consistency like an air popper (as a result of it isn’t popped in oil).

• • Easy Pot & Range Methodology
    1. 1. Cowl the underside of a giant pot (4-6 qt) with 1-to-2 tablespoons of oil (corresponding to vegetable, peanut, corn, soy).
       2. Throw a kernel of popcorn in, cowl the pan and switch the stovetop burner to medium warmth. When that kernel has popped your oil is heated so add the remainder of your popcorn (about ½ cup of unpopped kernels).

  • Cowl the pot loosely (you could permit the steam to flee) and shake to cowl the popcorn with oil. With the pot coated, proceed to prepare dinner the popcorn over medium warmth; shake the pot ceaselessly to stop burning. (In case your oil smokes, the warmth’s too excessive).
  • When the popping slows (3-5 seconds between pops), take away the pan from the warmth and let stand (coated) till the popping stops (about 1 minute).

Old Maids: A time period for these kernels that fail to pop and are sometimes discovered on the backside of the popcorn bowl – old maids could be rejuvenated. Since it’s the water in kernels that causes popcorn to pop, all you could do is re-hydrate the dried kernels. David Woodside, creator of “What Makes Popcorn Pop?” suggests filling “a one-quart jar three-quarters filled with your popcorn and including one tablespoon of water. Cowl the jar with an hermetic lid and provides it a couple of good shakes each couple of minutes till the popcorn has absorbed all of the water. Retailer the jar in a cool place.” Woodside says in two or three days you may test-pop a batch of kernels. In case you nonetheless get old maids, add a couple of extra drops of water to the jar, shake it, and let it sit for a couple of extra days.Season that Popcorn: No matter how your popcorn is popped, drizzle butter or margarine over your completed product and salt to style. Or when you’re prepared for one thing extra thrilling than salt, combine collectively both one of many following seasoning mixtures and sprinkle over the popcorn to style. (NOTE: These mixtures are for 8 ounces of unpopped kernels. If you’re popping greater than 8 ounces, multiply accordingly.)

• CHILE POWDER-OREGANO MIX: 1 teaspoon salt, 1 teaspoon pure chile powder (delicate or scorching), 1/4 teaspoon floor oregano and 1/8 teaspoon floor cumin
• PARMESAN CHEESE MIX: 1 teaspoon salt, 2 tablespoons Parmesan cheese and 1/2 teaspoon paprika

Delectable Popcorn Recipes: 

KETTLE CORN
½ cup unpopped kernels
2 tablespoons oil (for popping)
3 tablespoons white sugar
Evidently, it will solely work with the Pot & Range methodology. After following Steps 1 and a pair of (including kernels to heated oil), sprinkle all the sugar over the kernels. End with Steps 3 and 4.

The next recipes are supplied courtesy of The Popcorn Institute.

NUTTY ‘N’ NATURAL POPCORN
2 tablespoons sunflower seed kernels
2 tablespoons almonds, finely floor
2 tablespoons walnuts or hazelnuts, finely floor
2 tablespoons wheat germ
4-6 tablespoons melted
margarine or butter
1 6-ounce package deal (1 2/3 cups) chopped dried fruits and raisins
2 1/2 quarts popped popcorn
Finely grind sunflower kernels and nuts in a meals processor or blender. Pour melted margarine over popcorn. Sprinkle with floor nuts and wheat germ; toss to combine. Stir in dried fruits. YIELDS: 3 quarts 8OZ Popcorn Maker B09CG631SC.

POPCORN GRANOLA SNACK BARS
½ cup honey
2/3 cup peanut butter
1 cup granola cereal
1 cup roasted and salted peanuts
3 cups popped popcorn
Line an 8 or 9-inch sq. baking pan with foil. Spray foil evenly with cooking spray; put aside. Warmth honey in a big saucepan till boiling. Stir in peanut butter till properly blended. Take away pan from warmth and stir in granola, peanuts and popcorn till coated. Press combination evenly into ready pan. Refrigerate till cool; reduce into bars to serve. YIELD: 16.

WHITE CHOCOLATE POPCORN CRUNCH
5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white chocolate or white sweet coating
1-to-2 tablespoons vegetable shortening
Cowl a baking pan with foil or wax paper; put aside. Place popcorn, cranberries and almonds in a big bowl; put aside. Soften chocolate in a double boiler over barely simmering water, stirring till clean OR soften in response to package deal instructions. (If chocolate is just not clean after melting, stir in 1-2 tablespoons shortening till combination is clean and free sufficient to coat popcorn.) Pour chocolate combination over popcorn combination and stir to coat. Unfold onto ready pan; permit to chill fully. When chocolate is cooled and set, break into chunks for serving. Retailer in an air-tight container at room temperature. YIELD: About 1 pound.

Different Distinctive Popcorn Toppings: We understand that the above recipes won’t attraction to all of you on the market so we did some analysis on extra distinctive toppings for popcorn. We have been shocked at what we discovered!

• Ancho chile powder
• Balsamic vinegar
• Brown sugar
• Cayenne pepper
• Cumin
• Curry powder
• Hungarian paprika
• Lemon pepper
• Maple syrup
• Dietary yeast
• Soy sauce
• White cheddar powder
• Butter & chocolate milk
• Butter & floor dried mushrooms
• Cayenne pepper & sugar
• Cinnamon & sugar
• Garlic & olive oil
• Lemon zest & dill
• Lime zest & chili powder
• Orange zest & black pepper
• Parmesan & olive oil
• Butter, honey & unsweetened cocoa powder
• Butter, parmesan & garlic
• Chile powder, garlic powder & cumin
• Dry mustard, thyme, black pepper
• Paprika, cumin & olive oil
• Parmesan, black pepper & olive oil
• Mixture of dry herbs (corresponding to thyme, marjoram, oregano, dill, rosemary) & olive oil