Popcorn
Popcorn is a variety of corn kernel, which explosively expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14-15% moisture, the latter of which turns to steam as the kernel is heated. The pressure continues building until it exceeds the hull's ability to contain it.
The kernel ruptures and explodes, allowing the contents to expand, cool, and finally set in a popcorn puff 20 to 50 times the size of the original kernel.
In the popcorn industry, a popped kernel of corn is known as a "flake". Two shapes of flakes are commercially important. "Butterfly" or "snowflake" flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having bettern mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for package popcorn or confectionery, such as caramel corn.
The kernel from a single cob of popcorn may form both butterfly and mushroom flakes. Hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.
Popcorn is commonly eaten in move theaters. this snack is usually served salted or sweetened. In North America, it's traditionally served salted, often with butter or a butterlike topping, or with toffee or spices. However, sweetened versions, such as caramel corn and kettle corn, are also commonly available. In the United Kingdom, ready-made popcorn is available either salted or simply sweetened with sugar. Toffee popcorn is also available, but tends to be more expensive. In Peru, popcorn is sometimes sweetened with small candy pellets and sweetened condensed milk, but it's more often eaten with salt and the only buttered version known to any considerable degree is microwave popcorn. In Brazil, although salted or buttered popcorn is the most popular and widely available, various other toppings can be found on street vendors: bacon, cheese, caramel, chocolate and condensed milk are among the most common. In Mexico, popcorn is served with either jalapeno juice, hot sauce, cheese, butter or salt.
Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since the 1930s. Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and sweetener.
Sources @Wester's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R. Labensky
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| Unpooped Corn |
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Popcorn is a variety of corn kernel, which explosively expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14-15% moisture, the latter of which turns to steam as the kernel is heated. The pressure continues building until it exceeds the hull's ability to contain it.
The kernel ruptures and explodes, allowing the contents to expand, cool, and finally set in a popcorn puff 20 to 50 times the size of the original kernel.
In the popcorn industry, a popped kernel of corn is known as a "flake". Two shapes of flakes are commercially important. "Butterfly" or "snowflake" flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having bettern mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for package popcorn or confectionery, such as caramel corn.
The kernel from a single cob of popcorn may form both butterfly and mushroom flakes. Hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.
Popcorn is commonly eaten in move theaters. this snack is usually served salted or sweetened. In North America, it's traditionally served salted, often with butter or a butterlike topping, or with toffee or spices. However, sweetened versions, such as caramel corn and kettle corn, are also commonly available. In the United Kingdom, ready-made popcorn is available either salted or simply sweetened with sugar. Toffee popcorn is also available, but tends to be more expensive. In Peru, popcorn is sometimes sweetened with small candy pellets and sweetened condensed milk, but it's more often eaten with salt and the only buttered version known to any considerable degree is microwave popcorn. In Brazil, although salted or buttered popcorn is the most popular and widely available, various other toppings can be found on street vendors: bacon, cheese, caramel, chocolate and condensed milk are among the most common. In Mexico, popcorn is served with either jalapeno juice, hot sauce, cheese, butter or salt.
Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since the 1930s. Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and sweetener.
Sources @Wester's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R. Labensky
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