Popcorn - corn kernels 50g

Popcorn - corn kernels refillable @ieber.lv!

You will receive the ordered product in 1 package as much as you need, if you specify 2x50g, then you will receive 100g of the product in 1 package.

Popcorn, or pop corn, is a type of corn whose seeds puff up and burst when heated.
Popcorn was first discovered thousands of years ago in Guatemala. It is one of the oldest types of corn.
Depending on how it is prepared, some people consider it a healthy food, while others do not consider it as such for various reasons.
Popcorn is a healthy alternative to chips, as long as it is not made with fat or too many additives.
A handful, or 8 to 10 grams, of air-popped popcorn, without the use of fat, contains only about 30 kilocalories. This type of popcorn, like corn kernels, contains carbohydrates, a little fiber, a little protein, and very little fat (0.03 grams per cup). It contains B vitamins (B1, B2, B3, and B6), as well as minerals such as manganese, magnesium, phosphorus, and zinc.

Tips for making popcorn in a pot with oil: First, it is important to heat the oil to the right temperature – it should not be cold, but it should not be smoking either. To determine the right temperature of the oil, put a couple of corn kernels in it before heating. When they pop, the desired heat is reached. Then remove the pot from the heat, remove the popped kernels and add a handful of new kernels. It is very important not to pour the entire contents of the packet (usually 200-250 grams), but only a handful, because to make popcorn from 250 grams of corn at one time, you need a 10-liter pot.

Secondly, it is important to heat all the corn. Therefore, when the grains are added, put the lid on, take the pot in your hands and shake it for about half a minute so that everyone absorbs the warm oil. This is the main condition for the grains to puff up evenly. Then put the pot on medium-intensity heat and heat for about 2-3 minutes. You can’t put it on high heat, then the grains will burn quickly, and it is also not recommended to choose the smallest one, because then they will not burst as big, the popcorn will come out harder and not as enjoyable. When the grains start to pop, it is recommended to put the lid on so that a small gap remains through which the steam can escape, then the popcorn will turn out crispier.

Third, when the grains start to crackle intensely, the pot should be removed from the heat, otherwise the bottom layer will burn. If you wait until it becomes quiet, it will have already happened. This snack is best made in a pot or pan with a thick bottom.

After cooking, the popcorn can be sprinkled with powdered sugar, freeze-dried strawberry powder 🍓, or a savory spice mix. Children usually vote for the sweet version, adults prefer the savory one. If you want a more exclusive option, you can pour dark chocolate melted in a water bath over the popcorn, mix thoroughly, spread on a baking sheet with baking paper and let it harden. You can also use white chocolate.

Read more: https://www.la.lv/ka-ertak-pagatavot-popkornu-3