Hey guys, welcome to Rei's Kitchen
Now this is a good time to talk about the famous food in the universe,
First I'm gonna tell you a story about:
1. Popcorn
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The history of popcorn is deep throughout the Americas, where corn is a staple food, but the oldest popcorn known to date was found in New Mexico.
Deep in a dry cave known as the "Bat Cave" small heads of corn were discovered, as well as several individual popped kernels. This discovery was made by Herbert Dick and Earle Smith in 1948. The kernels have since been carbon dated to be approximately 5,600 years old.
Decorated funeral urns in Mexico from 300 A.D. depict a maize god with popped kernels adorning his headdress. Evidence of popcorn throughout Central and South America, particularly Peru, Guatemala, and Mexico, is rampant. Aztec Indians used popcorn not only for eating but also decoration in clothing and other ceremonial embellishments.
Native Americans throughout North America also have a rich history documenting consumption of popcorn. In addition to the kernels found in New Mexico, a kernel approximately 1,000 years old was found in Utah in a cave that was thought to be inhabited by Pueblo Indians. French explorers that came to the new world found popcorn being made by the Iroquois Indians in the Great Lakes region as well.
As colonists began moving to North America, they adopted the popular Native American snack food. Not only was popcorn eaten as a snack, but it was also reported to have been eaten with milk and sugar like a breakfast cereal. Popcorn was also cooked by colonists with a small amount of molasses, creating a snack similar to today's kettle corn.
That is the first history for this popcorn.. i also gonna tell you the second history about this sweet or salty food..
New Americans continued to love and consume popcorn and by the 1800s it was one of the most popular snack foods. Popcorn was not only commonly made at home, but it was also sold at general stores, concession stands, carnivals, and circuses.
Although several methods of popping corn had been developed, the first commercial popcorn machine was invented in Chicago by Charles Cretors in 1885. The machine was mobile to allow it to roam the streets and had a gasoline burner. The popularity of these street popcorn vendors grew at approximately the same time that movies burst onto the scene. The roaming popcorn vendors could often be found near the crowds, especially outside of theaters. This coincidence gave birth to the tradition of popcorn being a favorite movie snack.
During the Great Depression, popcorn was one of the few snack foods that could be afforded by all. During World War II, when sugar and other supplies were rationed, popcorn's popularity grew even more.
With the invention of television, attendance at movie theaters dropped and so did consumption of popcorn. This slump was quickly reversed when Americans once again started consuming popcorn at home.
The introduction of commercially available microwave popcorn in 1981 caused home consumption of popcorn to skyrocket even more.
Today, Americans eat approximately 17 billion quarts of popped corn per year and the number only seems to climb.
Next, this is the popcorn recipe:
ingredients:
- - 3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
- - 1/3 cup of high quality popcorn kernels
- - 1 3-quart covered saucepan
- - 1 Tbsp or more (to taste) of butter (optional)
- - Salt to taste
Method to cook:
1 Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
2 Put 3 or 4 popcorn kernels into the oil.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. Just drizzle the melted butter over the popcorn and toss to distribute.
6 Salt to taste.
(source: https://www.thespruce.com/the-history-of-popcorn-1328768 http://www.simplyrecipes.com/recipes/perfect_popcorn/)
The second story about:
2. French Toast
The origins of french toast are not entirely clear, but long before this sweet snack was called “french toast," similar recipes were being whipped up all around the world. One of the earliest versions of french toast has been traced back to the Roman Empire.
The name “french toast" was first used in 17th-century England. The recipe — and name — were brought to America by early settlers.
In France, the dish is called “pain perdu," meaning “lost bread." Why lost bread? Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away.
To make french toast, you first dip slices of bread in a mixture of beaten eggs, milk, cinnamon and vanilla. Then you fry the egg-coated bread in a pan until browned.
Some people recommend slicing the bread the night before and letting it dry out a bit overnight to keep the bread from absorbing too much egg and getting soggy.
In the United States, restaurants usually serve french toast with butter, maple syrup and powdered sugar, but the possibilities are endless. French toast can be topped with just about anything.
Popular toppings include powdered sugar, maple syrup, jelly, jam, honey, peanut butter, applesauce, whipped cream, fruit, yogurt, ice cream and nuts. Savory (not sweet) french toast can be topped with bacon, cheese, gravy and even ketchup!
People use a variety of different breads to make french toast. In the western and southwestern United States, many cooks prefer sourdough bread. Within some Jewish-American communities in the New York area, people use leftover challah bread from the Sabbath dinner for french toast on Sunday mornings.
Around the world, people enjoy french toast in many different ways. The British call french toast “eggy bread," “gypsy bread" or “french-fried bread." And sometimes they serve it with ketchup.
The people of New Zealand prefer their french toast served with bananas, bacon and maple syrup. Australians serve up a savory version of french toast with cheese and tomato sauce. The French consider “pain perdu" a dessert, not a breakfast food.
The recipe of French toast:
Ingredients:
-1 teaspoon ground cinnamon-1/4 teaspoon ground nutmeg
-2 tablespoons sugar
-4 tablespoons butter
-4 eggs
-1/4 cup milk
-1/2 teaspoon vanilla extract
-8 slices challah, brioche, or white bread
-1/2 cup maple syrup, warmed
How to make:
In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
(source: http://www.foodnetwork.com/recipes/robert-irvine/french-toast-recipe-1951408
https://wonderopolis.org/wonder/where-does-french-toast-come-from)
Thanks for Reading guys.. i hope this blog help you a lot, dont forget to share and comment below, contact me at rmlimang@gmail.com
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