We cook popcorn at home in a microwave and in a frying pan

In theaters before the sessions are often soldpopcorn. Salty, with a taste of cheese or sweet, caramel. It's so delicious to watch a thrilling thriller or a melodrama for this cinematic snack. In parks, too, they sell popcorn. True, it is already cooled down and therefore not so tasty. A logical question arises: "Is it possible to make popcorn at home?" So it will be hot (begin to fry it for 5-10 minutes before to sit in front of the TV), and a lot cheaper. After all, in fact, popcorn - it's just grain of corn.

From semi-finished product

I do not know where, but in Ukraine such kindnessin bulk. Diverse tastes, but the price is low. We buy packaging and follow the instructions. Such popcorn at home is easy to prepare. In the cellophane bag is a paper bag. It must be shaken to make the taste enhancers, emulsifiers and stabilizers evenly distributed among the corn kernels. Then put the paper bag in a microwave or a preheated oven. Be sure to side with a seam down. We put the power and time shown on the packaging. Then shake it again and send it to the oven for a minute.

In the microwave

Making popcorn at home in two ways: in a pan or in a microwave oven. Let's start with the second, easier. But first, I'll make a reservation: not every corn variety is suitable for popcorn. Mamaliga, banosh are prepared from dry grain. And for cinnamon delicacy, corn is needed, in which there is water in a bound state. It is she who explodes with a deafening crash, causing a small grain to turn into swollen popcorn. I was surprised that corn from Bulgaria and even ... from Argentina was brought to Belarus for popcorn. Because the local grain does not want to explode. Very patient, I guess.

In the microwave, popcorn at home they cook like that. At the bottom of a glass pot with a lid pour corn grains. Number count based on the volume of your dishes: from 25 grams of seeds comes out a liter of popcorn. Sprinkle with vegetable or melted butter, sprinkle with salt. Close tightly with a lid and put in the oven. At a power of 800 W, 4-5 minutes is enough. First, rare, then frequent claps are heard. When they subsided, wait another minute.

Fry popcorn at home in a frying pan

This method will take more time and effort. Pour a small vegetable oil into the frying pan, salt and put it on the fire. When the fat warms up, we pour the grains, quickly, until they start to shoot in different directions, close the lid. The fire must be strong, despite the deafening explosions of discontented corn. From time to time we need to contrive and shake the frying pan (while the lid should be tightly pressed). When the claps become rare, the dish is ready.

We give taste

If everything went well, you got a simple,slightly brackish popcorn. How to give it the taste of cheese, mushrooms, etc.? Children, for example, adore sweet popcorn. At home, if you do not use a semi-finished product, various flavors and seasonings are put into the finished product. However, if salt, herbs and black pepper with nutmeg do not affect the consistency of the product, then cheese and sugar powder greatly reduce its crunchy properties. For caramel popcorn, take brown sugar and butter (in a ratio of 1: 1), mash to a homogeneous mass and mix with the ready popcorn. Put on a baking tray or in a mold, bake eight minutes at 180 degrees.