Have you ever wondered how those corn kernels turn into popcorn? Like the name suggests, popcorn is simply corn kernels that have popped through heating and converted into popcorn.
When corn is cut off the cob, it is stored and preserved. Each kernel has a little water or moisture locked inside of them. So when you start to heat the popcorn the pressure builds up inside the corn to the point where it has no where to go. The contained moisture converts into steam which result in increase inner pressure. The pressure builds up and the starch starts to expand to the point where the kernel explodes. This explosion gives birth to the tasty treat we call popcorn.
Large, tender and tasty popcorn is in demand. How do we guarantee our corn kernel produces these tasty treats? This is the responsibility of the farmers.
Farmers that grow corn usually harvest their crop when the moisture content of the corn is approximately 16-20%. After harvesting the corn it must be dried so that it only contains 12-15% of water.
Not every corn pops. Different conr means different moisture content. Little or no water content will result in no popcorn. It’s important to realize that popcorn is formed through the expansion of water into gas which results in a build up of pressure. The pressure needs to be released which subsequently gives birth to the tasty popcorn.
The anatomy of the corn kernel is quite simple. The corn kernel contains 3 main parts which play a significant role in the production of popcorn. The pericarp, which is the hull or simply the outer covering, the germ which is the part that sprouts and the endosperm which contains the starch that expands.
So how does the popcorn withstand the build up of pressure? Pericarp is strong and acts as a cover of the corn kernel. This strong, protective layer acts like a seal, just like a sealed plastic bag would inflate when micro waved. The steam within this cover builds up to the point where it expands and eventually explodes. If the pericarp of the corn was damaged or cut the corn will not pop.
The expansion or popping of the corn takes place in the tightly packed endosperm. The greater development of the endosperm results in bigger and tastier popcorn. The shell of the corn explodes after the inner pressure exceeds about 9 athmospheres. The gelatinized starch granules found in the endosperm do not explode, but expand into the cooler room temperature and solidify into the thin, fluffy like bubbles that we call popcorn.
Different varieties of corn have been genetically engineered for the purpose of producing popcorn. The white hull-less and yellow hull-less are the most common and are usually packaged in the microwave bags. As soon as the kernel contains 10-15% of moisture it can be used to produce popcorn.
Do not hesitate to visit us at Kettle Corn Maker for more information.
Filed under Articles by on Jun 2nd, 2009. Comment. 
Turkey Cooking Times Oven
Make sure the turkey is fully thawed as microwave thawing followed by microwave cooking crates uneven cooking. Safe storage, handling, cooking techniques, and approximate cooking times for chicken. Cooking time can be reduced by as much as 30 minutes to an hour compared to traditional roasting timetable. Oven Cooking Bag System cooking up a turkey in a cooker cooking bag could be a safe and a delicious alternative to the standard roasting system. Paper Bag Method this strategy involves putting the turkey in a massive brown paper bag, the type used in grocery stores, and cooking the bird at a very low temperature. Pour off the wonderfully flavourful cooking liquid that amasses in the base of the pan and use it for a side dish of dressing. Many variables can affect the roasting time of the whole bird: A partially frozen bird requires longer cooking.
Turkey Cooking Temperature
Cooking time may alter relying on temperature of the fire, wind and outdoor air temperature. When preparing turkey, use the chart of turkey cooking times below as a guide to how much time to prepare the turkey. Plug in electrical smoker or ignite charcoal about half an hour before cooking. To stop the beef drying out, baste it every 30 minutes during cooking. Instant read thermometers have plastic heads and can’t stop the cooker whilst the turkey is cooking. Cooking time takes longer for a stuffed turkey. Tip: Cover your turkey heads and expose for the last 30 minutes to brown the turkey is a much more warranted way to achieve a correct kill of the vegetative bacteria vs cooking the bird revealed. Choices about turkey size, cooking system, frozen, and other factors all come up in the weeks before the vacations. Cooking times will alter depending on wind, weather, altitude and sort of equipment. It will allow you to test the bird revealed. Choices about turkey although it is cooking. Allow adequate space for the bag to grow during cooking so that it does not touch the top or sides of the cooker or it will melt. Paper Bag Method This method involves placing the turkey in a massive brown bag, the type employed in grocery stores, and cooking the bird at a particularly low temperature. The application of a foil tent for the entire time can slow cooking.
Cooking Thanksgiving Turkey
I dusted the turkey and sprayed it with olive oil, no basting while cooking. The issue with a large bird is that the the internal temperatures could be much different from the surface temperatures and cause uneven cooking and dryness [ particularly at the breast ]. No more overcooking whilst waiting for the stuffing to reach safe temperatures. As I was slaughtering on Wed. and cooking on Thursday, the turkey never even got chilled thoroughly. Are you a busy person who just never got round to learning the fundamentals of cooking? I now recommend limiting using this method for cooking turkey to turkeys of twenty lbs. It is true that stuffing will increase the cooking on Thu. , the cooking time, you get a cooler kitchen and energy savings. Several variables come into play when cooking a turkey. Whatever occurred to the fundamentals of cooking the bird slowly and for a long time?
To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at smoked turkey.
Filed under Articles by on May 25th, 2009. Comment.
A thought occurs to me as I write this there are hundreds of readers that may make a decision based on this story. Well I could be slightly optimistic about this the question still calls to be answered with all the snacks and choices available is beef jerky dead.
Well firstly you would find that for some of the die hard jerky addicts beef jerky will never die, and with the growth and competition in the market there is always a new jerky for them to savior.
The real grit of this article is how beef compares to some of the other types of jerky and in particular camel jerky. Camel jerky is currently made in the northern territory of Australia from wild camels. It is one of the new jerky’s that is in fact giving the old beef a run for its money.
A fact that could be over looked is that on many measures camel jerky is a healthier and better for you meat. Because of where it is reared it has less chemicals and is a much leaner meat, a dry harsh environment will do this to an animal.
Camel has a flavorsome taste that is much tastier than beef and takes you on another taste trip that if followed would open your eyes to a new sensation, something that will definitely provide a healthy taste alternative to beef.
Even though there is a massive difference in animals it does not make this type of jerky an acquired taste it is closer to the mainstream than other alternatives.
Looking at the recent growth in Camel jerky and the growing Availability will it ever knock of the old favorite as the snack of choice for Jerky connoisseurs.
The short answer is NO, beef jerky is here to stay but you must not let your taste buds down and get out and try some of the newer jerkys on the market, specifically camel jerky, you won’t be disappointed.
Filed under Articles by on May 23rd, 2009. Comment.
Hopefully we’ll have something that resembles a summer this year, and with that, good trips to the beach -and barbecues. We all enjoy a good bbq in the summer, but what can we do to ensure we all have a good time?
- Cook the meat all the way through. Food posoning at bbqs occur when the meat looks done on the outside, but is still pink on the inside. Looks can be decieving, cut the meat to make sure that its not pink inside, and if it is put it back on the grill and cook it for abit longer. While were on the point of reducing food poisioning at your event, either defrost all meat in the fridge 24 hours before, or make sure your microwave can defrost.
- Dont leave the grill unattended. An unguarded grill is just asking for an accident to happen, as drunk people can fall into it or the grill can be knocked over, or most disasterous of all -the food gets burnt.
- Dont use too much lighter fluid. We all love to see the huge flame go up, but if handled wrongly fire can be dangerous, you never need as much lighter fluid as you think to get the job done.
- Remember the vegetarians coming to the bbq. Yeah i know, Hitler was a vegetarian, and vegetables dont taste as nice as our nice juicy steak, but a few vegetarian burgers wont kill us. That way you keep the vegetarians happy, and you know your burger wont be complete with abit of crisp lettuce. Bring vegetables to the table that actually compliment the meat, to make it a more tastier experience and add abit of colour to the plate.
- Be prepared. How many people are coming down, who wont eat what, what will the weather be like on that day whos driving -these are the questions to ask to prepare for to ensure your bbq goes off well. No use getting loads of beers in if everybody else is driving or trying to pull off a bbq when rain has been predicted.
Dont fancy doing it yourself and want some outside catering for your bbq, or just private catering for a special event?
Filed under Articles by on May 18th, 2009. Comment.
[Gourmet food baskets. There is a lot of scope for making the gourmet food baskets exotic and you can combine various ingredients to suit different personalities and even occasions. As a gift, the gourmet food baskets are a wonderful alternative to gifting flowers or gift certificates and they are easily made to suit different needs.
Brings Good Cheer
A wonderful and creative gourmet gift basket is a great way to cheer someone up and an eloquent means of sharing a variety of gourmet foods that will brighten any party or event You can even choose to make up gourmet food baskets that contain an assortment of the freshest seasonal fruits and including pears and apples and also oranges along with any other exotic fruit can add a touch of good health to the gourmet food baskets.
Among some of the more exotic gourmet food baskets that you can consider for gifting, you could include Bountiful Gourmet and also Spice It Up which contain much specialty items such as the best of chocolates, exotic cheese, fine nuts as well as a number of tasty snacks. Theme your gift basket so it can be used as the centerpiece of special events.
In fact, you can get the most out of creating gourmet food baskets for different occasions and they will stay in your memory for a long time, especially when you include fruits, foods and treats to create a unique basket that can be opened at a farewell party or to celebrate a birthday. Get creative when building your gourmet food baskets. Choose the right size and the right ingredient so that it will satisfy everyone and aslo stay within your budget.
In fact, you don’t even have to make your own gourmet food baskets because they are also readily available at a number of outlets, both online and offline and which come with complimentary cards that allow you to send a personal message. You will also get quality packaging and they may also include plates and cutlery so that you get the complete package.
Filed under Articles by on May 11th, 2009. Comment.
Panasonic SD YD250 automatic bread maker
Fresh bread is a great and wonderful addition to anyone’s diet. Sure, there are some people who are anti-carbohydrate minded, but they are missing out on a great opportunity to produce fresh bread. The problem is that most people do not have six or so hours to make bread by hand. There are ways to avoid this. There are “how to guides” and “how to videos” available for making fresh bread from scratch, but there are even easier ways. A bread machine is a great way to enjoy fresh bread! Then you can try some of the free bread machine recipes that will be included when you buy your very own bread making machine.
The beauty of bread machines, such as the Panasonic SD YD250 automatic bread maker is that they are all designed with the same purpose; to produce a hot, succulent loaf of bread that is ready to eat the moment the machine has turned off. You can make a huge variety of bread products as well. You do not have to limit yourself to a regular loaf of white bread. Why not try homemade cinnamon roles, sticky buns, rolls, bread sticks or even pastas? It will be a great treat for your entire family and you can even make some baked treats to give to friends. They will most definitely be impressed with your culinary skills.
Bread machine recipes are often an added bonus to purchasing a bread making machine. The machines are incredibly easy to use and when you factor in the great recipes you receive for free, you’ll be telling all of your friends about what a great deal you just got! The best thing is the machine’s simplicity. No longer will you have to shape and knead the dough yourself. Just throw in the ingredients and in just three hours, you’ll have fresh, homemade bread that is sure to make you the envy of all of your friends!
A bread making machine, such as the Panasonic or Cuisinart bread maker would make a wonderful gift. Not only will the recipient receive free bread machine recipes, but they will also get the added joy of making bread from scratch. If you do not own a bread machine, then you need to run out and buy one. You will not regret the purchase in the least. Think of it as a great way to give people the gift of homemade bread.
Filed under Articles by on May 9th, 2009. Comment.
The food available in supermarkets is often packed with chemicals and in the conditions of a rapid health deterioration of the population, it’s no wonder that more and more consumers turn to natural organic foods. Although analyses between non-conventional and conventional foods show great relevancy, any consumer can use his/her common sense to decide whether the foods he/she buys are good for health. The dangers that lurk in non-organic foods are hormones, antibiotics, pesticides and fertilizers. The non-organic livestock grow in very harsh conditions, while the veggies in non-organic farms are synthetically boosted to look great and take the consumer’s eye. By contrast, very little human intervention is manifest in the growth of natural organic foods.
Natural organic foods may also present traces of chemical residues, but these usually come from nearby farms that rely on chemicals to grow crops. Furthermore, with natural organic foods there are a lot more nutrients and fewer threats for the health. Let’s take eggs for instance, analyses indicate that besides the fact that the organic product is free of antibiotics and hormones, there is less cholesterol and saturated fat, more Vitamin A, twice more Omega-3 acids, huge amounts of beta-carotene and seven times more Vitamin E than in non-organic eggs. The difference is therefore huge, not to mention that the protein quality is incredible.
The word is spreading about the advantages of natural organic foods, and since not all geographic areas benefit from the direct access to organic retailers, it is good to know that one can order the various products from a close source online. If you want to buy natural organic foods, it is more likely to find them at the market than in hypermarkets. Moreover, in case you travel to the country side, the chances to find producers of natural organic foods is a lot higher. Make a bit of research and see where you find them and whether you can make some supplies.
The only problem with natural organic foods is their price, because they are between 10% and 40% more expensive than non-organic foods. When it comes to fruits and vegetables, the products are very easy to recognize by their look: there will be no huge perfect apples or strawberries, but various fruit sizes, some flawed, others intact. The same thing stays valid for meat, but you will only be able to tell which is which by shopping from the special organic sectors in markets or supermarkets.
Filed under Articles by on May 6th, 2009. Comment.
For those who happen to enjoy an unusual cross of tastes and styles, chicken fried steak is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular methodology of cooking steak is a splendidly memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its suppleness and accessible nature. Which makes chicken fried steak the kind of meal that will fit a variety of occasions.
Cooking chicken fried steak isn’t too not so not easy to make. All it needs is a steak, breadcrumbs, oil and a pan or deep fryer. Simply cover the beef in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the meat till it is done. If it is being made in a pan, it has to be flipped each couple of minutes but, otherwise, there is little that should be done until the filet is done cooking.
It is extraordinarily rare for chicken fried steak to be made of a top spec cut of beef. After all, the steak is not being anticipated to stand wholly on its own, so it isn’t crucial that it be perfect.
Additionally, the frying of the steak has a tenderizing effect on the meat, which also allows a slightly lower quality cut of meat to be used. Clearly , there’s a limit, but chicken fried steak is more forgiving than steak on the griddle. The part that truly makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into maturity and really shine.
But to get the best mix of spices, the smartest thing anybody can do is experiment. In fact, there’s just one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to conquer chicken fried steak would be well-served to try a few new things, take some notes, and figure out just ways to make it just right.
No matter how you make chicken fried steak, it is just about always a welcome addition to the menu. Whether for dinner after work, a Sun. brunch, a picnic, or a get-together with friends, chicken fried steak could be a fun addition to the menu. Bizarre , yet familiar, it is easy to enjoy and always welcome. Though it is only in the near past joined the conventional, chicken fried steak is an increasingly favored meal both at home and when going out to eat. A particular mix of different flavors, it is a meal that is beginning to get its proper due as a dish that is definitely worth the effort. So give chicken fried steak a try and see why it is beginning to become the new recipe of choice for folk who love steak.
For more information about food and useful cooking tips, check out cooking101.org and also have a look at homemade cream of chicken soup chicken cutlet
Filed under Articles by on May 6th, 2009. Comment.
A dirt cake recipe can be great fun for children. This is a cake that looks like dirt or mud. Crushed Oreos and various puddings are used to make it. It’s easy to find recipes.
The Disney family website has an excellent dirt cake recipe. According to Disney it’s a real ice breaker. As well adults like it as much as kids do. It’s baked in a flower pot. This recipe includes vanilla pudding and chocolate sandwich cookies with cream filling. Build up layers of pudding, whipped cream and crushed cookies. It’s the cookies that give it the dirt look.
You won’t maintain a diet with a dirt cake recipe. Of course it’s like cookies and cake can be eaten in moderation as part of a healthy diet. A typical recipe might include nearly 1000 calories per serving. If that’s not bad enough it could also have as much as 50 to 60 grams of fat in 100 grams of carbohydrates. Eat too much of that in even the best diet will be broken. Most kids don’t worry about a diet.
Find a dirt cake recipe with a quick Google search. Over 236,000 pages are returned. A popular cookie brand publishes a recipe. It’s recommended for a summer party for kids. This one is made inside a kids pail and shovel set. Oreo cookie crumbs are prominent in this recipe. Then top it off with gummy worms. It really appears to be a pale filled with dirt.
Some children ignore any dirt cake recipe. They consume dirt. This is common for children, in moderation. Sometimes an eating disorder leads to doing it a lot. They consume things that don’t have any nutition in them. It might mean the child is mentally retarded. Sometimes children have iron deficiency. Dirt contains iron.
Dirt eaters can run into problems. A child can become infected with a parasite. This is especially possible if animals have defecated in the soil. The dirt may also contain toxins. Dirt eaters should see a good pediatrician. It can be stopped with some simple behavior modification. Sometimes the children are rewarded when they don’t eat dirt for some time.
So that’s the scoop for a dirt cake recipe.
http://dirtcrazy.com/
Filed under Articles by on May 3rd, 2009. Comment.
Years ago it used to be that barbequeing was a summer only thing.Which was understandable considering all the grilling done was done on charcoal and it took 30 minutes or better for the coals to “gray out”. and then you need to add another 15 to 20 minutes for cooking the meat.
Now with modern gas grills, a grill can come up to perfect grilling temperature in a couple minutes flat – basically cutting the prep time in half. Along with this efficiency has come a longer grilling season that now even includes winter. Considering how much more everyone is barbequing their favorite meats and vegetables, safety of food preparation has become more important.
So Let’s Get Right Down to it With Some Important Barbequing Safety Tips.
Firstly, make sure you carefully inspect the expiration dates on any meats purchased. Seriously folks, supermarket workers make mistakes. Often unsafe meat goes home with some unfortuante person. Let it not be your friends and family. It only takes a second to check so make the effort.
Secondly, always marinate meats in the refrigerator. Don’t put your meat in the marinate and leave it out on the counter. Bacteria multiply rapidly. So be safe and marinate in the refrigerator especially if you’re doing an overnight marinate.
Thirdly, separate “juicy” meats like chicken and poultry from vegetable and other barbeque foods you buy. Separate meats from vegetables and potato salads etc with plastic bags. Chicken is particularly a “dirty” meat. Juice in packaged chicken will very quickly cross contaminate other foods in your grocery bag.
Lastly, don’t let your meats come up to room temperature. Take them out of the refrigerator and throw them directly on the grill. And never let meats, especially poultry sit in the sun while you prep other stuff for your barbeque. Again, baceria multiple with blinding speed in favorable condiions: read warm temperatures.
Following these simple tips will ensure that you have delicious but more importantly safe barbeque.
Filed under Articles by on May 2nd, 2009. Comment.