February 29, 2008
· Filed under food, food preservation · Tagged corns, food preservation in corns, popcorn balls, popcorn recipes
Popcorn balls are so sweet that you couldn’t resist its taste. In my subject Food Preservation we made this recipe, it only takes half an hour or maybe less an half hour to make this one. This is a simple yet delicious recipe that is suitable for picnics and while watching your favorite movies or shows at night.
First, I prepared the ingredients and assemble them in order according to the procedures and prepare the necessary equipments that are needed. The ingredients include, Corn kernel for popcorn, corn syrup, sugar, vanilla for flavoring, and butter. After the I prepared the ingredients, i started to cooked the corn, when the corns pops up in the kettle, set aside the popcorns. Next, I made the sauce for the popcorn, I put all other ingredients in the sauce pan, then shimmer for couple of minutes until the sauce will be sticky or caramel like. In the mixing bowl, put the cooked popcorn and mix it with the vanilla flavored sauce and mix thoroughly.Mold the mixed popcorn in the round shape molder or just roll it by bare hands (note, wash your hands first). Then refrigerate it for how many hours until it is become stiff.
After which, assemble them in any plate as you desire, then add the remaining sauce. Serve it while it is cold then you’re done!! The popcorn balls will last for a day or two, but consumed it after you’ve serve it so that the quality of the food will be remain.
February 29, 2008
· Filed under food, food preservation · Tagged food preservation about vegetable stocks, how to make ketchup, ketchup, tomatoes
Since I was a child, one of my favorite sauce or dips was ketchup, specifically tomato ketchup. I used it for many fried dishes or grilled meat, not only that, i used it in burgers whenever I dine in some burger food chains in the city.
There are two kinds of ketchup; tomato and banana ketchup. Banana ketchup is a mixture of banana and the tomatoes, the difference of the banana ketchup to tomato ketchup is the appearance and the consistency and flavor of the ketchup. It has a much sweeter than tomato and has a pigments of black seeds from the banana. While the tomato ketchup is purely made of finely pick tomatoes that is essential to produce a quality and delicate flavor of the tomatoes. Tomato ketchup is much thicker than banana ketchup in terms of consistency of tomatoes, and the flavor is little sweetness and salty, but much like to be sour. The spicy of the tomato ketchup depends on your taste, to me i likely to be much spicy than usual tomato ketchup. Hence, tomato paste is also added in the tomato ketchup in order to create much flavor and the color of the tomato.
In terms of lycopene content, the tomato ketchup is the higher source than banana ketchup. Because of that, most of the people who are having heart problems, should be suggest to add tomato ketchup in their daily dinning.
