POPCORN
Do you know? Popcorn has been around as early as 4700 BC, unbelievable right? Ooh, yes so even our fore father's ate popcorn. That's amazing.
This crispy delight comes comes in different shades of varieties that ranges from colours to flavor to combination with nuts or dried fruits bringing with it an aura of joy and friendliness especially when shared with others.
It's very easy to make and can be enjoyed anytime anyday. You can choose to make it savoury or sweetened, it's all your choice. It has an interesting nutritional benefits that include aiding digestive health and bowel movement due to it's fibre component.
Of course not all corn types pop, there is a specie of corn used for popcorn.
Type of corn used for popcorn
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There are basically five different types of corn that differ in sizes, flavor and color. They are flint corn, flour corn, dent corn, sweet corn, and waxy corn.
The variety of corn used for popcorn is called Zee Mayz Everta , a special kind of flint corn. Popcorn has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. So when you go to shop for popcorn, make sure to specifically ask for the corn used for it and not any other type.
How does the corn pop?
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The kernel of popcorn contains moisture and oil to some extent. Unlike most other grains, the outer covering of the popcorn kernel is strong and both impenetrable and not easily destroyed but moisture. The starch inside consists almost entirely of a hard type.
Unlike what many may think it's a physical change that takes place in the popping of corn and not a chemical change. When the corn encounters heat, the liquid inside the kernel is changed to steam. This steam causes pressure to build up inside the kernel. It comes to a breaking point when the pressure reaches a critical stage, then the hall ruptures and the kernel pops turning itself inside out causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. This is a physical change.
Popcorn Recipe
The recipe for pop corn depends on variety of things ranging from dieting to flavor choice. But here you'll be learning the theatre style of popcorn and the homemade popcorn. There are basically three things used in making popcorn: the corn, salt/sugar and oil/butter. However one big secrete to know about popcorn is that the fresher the corn is, the better. This is because the fresher it is the more moisture it contains which gives a quality popping. Oh yes! Popcorn can be cooked(yes that's the right word) in oil, hot air or microwave.
Recipe for movie theartre popcorn
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Popcorn and movies had had a good and seperable relationship since the 1930s. Whenever going to the movies comes to mind , hardly does the word "popcorn" not pop up in mind.
The recipe consist of 3 ingredients which are oil coconut oil, salt (flavarcol) and the corn itself. Flavorcol is a type of flavored salt made just for popcorn. The coconut oil to be used is the yellow one having been dyed with beta-caroten.
The coconut oil is added to the popper, when melted, the corn is added and then the flavored salt next. It is then covered until most corns have popped.
For an added buttery flavor and texture, some movie theatre butter oil is poured on top of the popcorn sparingly before serving. It does not go to say that this cannot be made and enjoyed at home but for that specificity of look and taste, the ingredients must be exact otherwise you can be creative and make it however you want. Read on to learn a simple homemade popcorn recipe you can twist and be creative with according to your own choice.
Home Made Popcorn
Making popcorn at home is a very simple process. However you may need to try it a few times before getting good at it if you've not made it before.
Ingredients for homemade popcorn
-Salt - ½ tsp
-Sugar (if you want it sweetened) - 1tbsp
-Oil - 2tbsp
-Popcorn - ½cup
Procedure
You'll be needing a deep pot with about 20cm diameter. The idea is that the corn should be evenly spread on bottom of the pot without layering. It should also not be too far apart except you're using a pot with a stirrer.
Put the pot on a medium heat. Put in the oil and drop in 2 or 3 seeds of corn to regulate when the oil is ready. When the corn pops, put in the rest of the corn and sprinkle the salt and sugar on top.
Close the lid, and in such a way as to allow the steam off a bit, if the steam is trapped into it, it will be spongy and not crispy which is not what you want.
Swirl the pot around on top of the stove/burner to distribute the heat. When it starts to pop, make sure to shake a little to send the seeds to the bottom of the pot.
Once the popping starts to slow down, remove the pot from the heat. Give it like 15-30 seconds and almost all the corn would have popped.
Like I initially mentioned, you've to try it few more times to gain that balance and identify the thin line between seem too much unpopped, just right and starting to burn.
Note that you can use any variety of oil including olive oil, soy oil, groundnut oil, vegetable oil, almond oil, olive oil or even butter or margarine.
Note that to make another batch, the pot should be cleaned out so as to avoid burning caused by the caramelized sugar.
Now, to take your popcorn to the next level, you can spice it up or flavor it during the popping process or just after you've poured it out of the pot into a bowl. You can also choose to smear it with some sweeteners like honey or chocolate.
Flavourings and Spicing
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Flavoring for popcorn comes in different shades; you might be surprised to find out. Popcorn can also be spiced. These flavors can also form different popcorn recipes. Let's look at a list of some flavors and spices you can use to add creativity to your popcorn:
-Chili
-garlic
-herbs
-cumin
-cayenne pepper
-cinnamon
-nutmeg
-paprika
-garlic
-cinammon
-banana flavor
-vanilla flavor
-pineapple flavor
-peppermint
There is no end to what you can try out with your popcorn!
Popcorn and colours
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And of course l, popcorn can be colored to add some aesthetics. Some colorings though come from the flavor or spice used. For example movie theatre popcorn is yellow because of the kind of oil and salt used.
Coloured popcorn is simply made by adding food colouring to the oil before adding the corn.
Toppings For Popcorn
Interestingly, popcorn can be combined with a lota different types of toppings to make the taste buds jump up in joy. These include:
-chocolate
-cookies
-coconut (grated or crisp)
-roasted peanut
Image credit: Holley Grainger
-roasted cashew nut
-almond
-dried
-fruits
-raisins
-candy
-cheese
-M & Ms
-dates
-kwili-kwili
Nutritional Value of popcorn
Popcorn may seem very simple to the eye but it has got some nutritional benefits attached to it. Generally, it is a healthy snacks when served without fts, sugar and salt components. It's nutritional components include minerals, vitamins and fiber. Popcorn also contains large amounts of polyphenol antioxidants which are plant compounds that have been linked to many health benefits including reducing reducing risk of cancer. When air-popped, it is low in calorie which is a great idea for weight loss.
Popcorn shapes
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And yes, on an additional note, the shapes of the popcorn you see are not coincedenses. There is a reason why they are different and unique in their own shapes. And the reason is found in the type of popcorn used.
Image credit: shumway farms
Popcorn comes in two basic shapes— butterfly and mushroom. Butterfly popcorn has a very irregular shape with bumps and the wings. It has a light crispy texture but can break easily. The mushroom-shaped popcorn is round with a rough surface. This shape makes it sturdy enough to stir and it's very good for coating. Recipe
By Chinazo Udegbunam (chazzy).
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