What is a Frappé???

              

The word literally means “to chill” in French, and the fundamental rule of frappé making is that the drink must be chilled before it is served or made with cold ingredients. Ice is often involved as well, either in cubed or ground form. In many cases, a frappé is also whipped in a blender or with a hand tool. In addition to evenly distributing the ingredients, this often generates a layer of foam or froth on the top which some consumers find enjoyable. The beverage may also be topped with whipped cream or syrup.

In the American Northeast, a frappé is any type of milkshake which is deliberately blended so that it will be thin, rather than thick. These frappés may be made with ice cream and milk or ice cream and coffee, with coffee and vanilla ice cream being a favorite pairing. Several establishments on the Eastern Seaboard are well known for their frappés.

How Corn Kernels Become Popcorn???

 

Not all corn can be popcorn: there are six types of corn commonly grown, and while some while some wild types will pop, only popcorn pops on command. Popping corn is a special type of maize that puffs up when it is heated in oil or by dry heat. While the strain was first developed by pre-columbian Native Americans, special varieties have been developed by agriscientists that improve popping yield.

As with all cereal grains, each kernel of popcorn contains a certain amount of moisture in its starchy endosperm. Unlike most other grains, the outer hull of the popcorn kernel is thick and impervious to moisture.

 

Boiling. As the kernel is heated past the boiling point, water in the kernel begins to turn to steam, generating an internal pressure of about 9 atm. In kernels of other grains, this steam escapes through the hull as fast as it forms, but in the tightly sealed popcorn kernel, the steam is held in by the hull. The pressure starts to build until the hull suddenly ruptures, causing a small explosion.

Fluffy popped kernels. Photo courtesy SXC.

• Bursting. The starch in the endosperm (the core) bursts to about 40 times its original size, turning the kernel inside out. The average popping temperature for popcorn is around 347°F.
• Airy. Because the moisture is evenly distributed throughout the starchy endosperm, the sudden expansion turns the endosperm into an airy foam which gives popcorn its unique texture.
• Old Maids. Kernels which do not pop, known as “old maids,” are believed to have not enough moisture to create enough steam for an explosion; or perhaps they have a leaky hull.

The ideal popcorn kernel contains approximately 14% moisture. Without enough water, the kernel will not pop at all, which is why old kernels don’t pop.

Popcorn kernels should be kept in tightly sealed containers to prevent them from drying out.

Popcorns and its origin...

An outstanding exception of taste...

                 
        The taste of sweetness and joy!!!



The oldest popcorn known to date was discovered in 1948 by anthropologist Herbert Dick and botanist Earle Smith in the “Bat Cave” in west central New Mexico. The popcorn ears, which ranged from 1/2 inch to 2 inches long, are carbon-dated to be more than 5,600 years old. Archaeologists deduce that popcorn was first made by throwing corn kernels on sizzling hot stones tended over a campfire, or onto heated sand, causing the kernels to pop. It was not eaten as a snack food: the corn was sifted and then pounded into a fine, powdery meal and mixed with water. This same cooking technique was used by the early Colonists, who mixed ground popcorn with milk and ate it for breakfast as a kind of cereal.

A fourth century C.E. Zapotec funeral urn found in Mexico depicts a maize god with symbols representing primitive popcorn in his headdress. Ancient popcorn poppers, shallow vessels with a hole on the top and a single handle, have been found on the northern coast of Peru and date back to about 300 C.E. Peruvian Indians called the popcorn pisancalla. A 1,000 year old popped kernel of popcorn was found in a dry cave inhabited by predecessors of the Pueblo Indian in southwest Utah. Native Americans flavored popcorn with herbs and spices.

Popcorn was introduced to Europeans via exploration of the New World. Spanish explorer Hernando Cortes first learned of it during his 1519 of what is now Mexico. He cataloged in his travel journals that the Aztecs used the popped corn, or momochitl, as decoration for ceremonial wreaths, necklaces and ornaments on the statues of their gods. A few decades earlier, in the late 15th century, Christopher Columbus also noted that the Native Americans made popcorn corsages and headdresses for dance rituals, which were also sold to his sailors.

An ear of maize. Photo by Jonathan Ruchti | SXC.

Around 1612, French explorers in the Great Lakes region documented use of popcorn by the Iroquois Indians who popped corn in pottery using hot sand (pottery filled with sand was placed over a campfire and the kernels were mixed in to pop). The explorers also reported that during an Iroquois dinner, popcorn soup and popcorn beer were consumed.

INTRODUCTION

 CHILLIN’ POP BLOG become a daily necessity for local ice blended addicts and popcorn, a place to dream of as you try to escape the daily stresses of life and just a comfortable place to meet your friends and give full of excitement, all in one.  We  will offer its customers the best and popcorn in the strategic area.