Around 1612, French explorers documented the Iroquois Indians made corn exploit sno cone clay pots,

During the colonial era, the conquerors found traces of popcorn in tombs to more than 1500 years, yet researchers then discovered that these were already made to more than 5000 BC
In Mexico sno cone in the pre Hispanic cities were sold in bulk as legumes and called momochtli (in Nahuatl language). Prepared sno cone at the time by entering corn in hot mud pots, or putting sno cone on burning ash grains.
In Peru, pre-Inca cultures and popcorn elaborated well before the arrival of the Spaniards, having found traces of them tombs 1000 years old. Archaeologists also found popcorn pots belonging to the Mochica culture dating from 300 AD
Around 1612, French explorers documented the Iroquois Indians made corn exploit sno cone clay pots, using hot sand. They also reported that during an Iroquois dinner, beer and soup made from popcorn consumed.
Like all cereal grains, each grain of popcorn sno cone contains a certain amount of moisture in the endosperm (starchy core with up to 90% starch). Unlike most other grains or pericarp outer bark is very thick and impervious to moisture.
As the grain is heated beyond its boiling point (100 C) to 175 C, the water inside the grain starts to become steam generating internal pressures up to about 9 atmospheres.
In most grains (including defective kernels of popcorn), this vapor escapes as fast as it is formed, but in grains of popcorn, the steam does not escape due to the thick and impermeable pericarp (rind) keeping it sealed, but the internal pressure reaches a point where the bark can not contain it and a small explosion occurs.
The force of the explosion to the point turns inside out, that is the content of the core is exposed. But more importantly, because moisture was uniformly distributed sno cone within the starchy core, the sudden expansion of the explosion in the endosperm becomes a kind of foam which gives popcorn its unique texture.
There are two explanations for those grains not burst after being exposed to high temperatures. The first is that the grains had not burst not enough moisture to create the steam needed to operate. sno cone
The second explanation, according to research conducted in 2005 by Dr. Bruce Hamaker sno cone of Purdue University, the grains do not explode may have bored cortex, which also prevents enough pressure to burst is generated.
Best FM radio program in the country under the caption Culinary Arts
Best FM radio program in the country heading into the Culinary Arts. Daniel Archilla (operator and artistic producer) - Gonzalo Guillot (commercial producer of content and conductor) - Lili and Eduardo "La Aldea de Lili"
Arkana
2014 (957) June (137) December (182) April (224) December (176) December (112) October (126) 2013 (2160) December (188) November (131) November (196) September sno cone (192) August (251) July (181) June (179) December (216) April (171) December (189) December (118) October (148) 2012 (1648) December (103) November (152) October (180) September (143) August (42) July (54) June (69) May (182) December (189) June (212) December (187) October (135) 2011 (2650) December (181) November (205) October (178) September (256) August (254) December (234) June (50) May (259) April (279) December (266) December (234) October (254) 2010 (3537) December (258) November (290) October (322) October (314) August (323) July (344) June (290) December (327) April (282) December (274) December (287) Falling volume and price rises guru Aphrodisiacs wine industry and the zodiac Against the forefront Bad service sno cone in restaurants: the owners do not tien ... Corvina Corvina FITNESS FLAN Basque recipe soy sweet rolls