Take a moment. Take a bite. The world can wait.
Rich, unique and original corn taste that’s so addictive, you’ll be begging for more. Crunchy with long lasting flavour unlike other corn sticks in the market. Trust The Kettle Gourmet to bring you only the best quality corn snack there is. Get your own YUMI Original Corn Stick here today!
Rich, unique and original corn taste that’s so addictive, you’ll be begging for more. Crunchy with long lasting flavour unlike other corn sticks in the market.
Trust The Kettle Gourmet to bring you only the best quality corn snack there is. Get your own YUMI Original Corn Stick here today! Feeling like having other flavours today? Check out our YUMI Cheese Corn Stick and YUMI Chicken Corn Stick!
FAQs & Fun Facts
When it comes to storing popcorn, there are a few things to keep in mind. First, it’s important to make sure that the popcorn is completely cooled before storing it. Otherwise, the heat can cause the flavors to seep out of the kernels and change the taste of the popcorn. Second, it’s best to store popcorn in an airtight container. This will help to keep the popcorn fresh and prevent it from absorbing any unwanted odors or flavors. Finally, it’s important to store popcorn in a cool, dry place. This will help to prevent the kernels from getting stale or rancid.
Most people agree that popcorn is best when it’s fresh. That means that if you want to make sure your popcorn is nice and crispy, you’ll need to store it properly. To ensure that your popcorn retains its nutritional value, it is important to store it in an airtight container at room temperature. Additionally, do not refrigerate or microwave any of our popcorn products to maintain their freshness.
While reheating popcorn is technically possible, it’s not going to give you the same delicious results as starting with a new bag. The problem is that popcorn kernels are designed to hold onto moisture. When they’re heated, that moisture turns to steam and gives the kernels their signature crunch. But once those kernels have cooled, that moisture starts to escape. As a result, reheated popcorn is often soggy and lacking in flavor.
The magic is inside the popcorn kernel… Popcorn is made from a type of corn that is specially bred to have a hard outer shell. When this corn is heated, the water inside the kernel turns to steam and causes the shell to burst open. The kernels then expand and become fluffy, making them perfect for eating.
Popcorn is a whole grain that is low in calories and high in fiber. One cup of popped popcorn contains only 55 calories, and it is a good source of fibre. Popcorn is also a good source of antioxidants, which are important for maintaining good health. Popcorn is a low-glycemic food, which means that it does not cause spikes in blood sugar levels. Popcorn is a healthy snack option for people who are looking for a nutritious snack that is low in calories and high in fibre. Because popcorn is so light and airy, it is also very filling, making it an ideal snack for those trying to avoid overeating.
Popcorn is a type of maize that was first domesticated in Mexico about 10,000 years ago. It is a member of the grass family and is closely related to other types of corn, such as flour, dent, and field corn. Flint corn is another variety of corn that is similar to popcorn in terms of appearance, but it does not pop when heated. Popcorn kernels have a higher moisture content than other types of corn, typically between 13 and 15%. When the kernels are heated, the moisture turns to steam and causes the kernels to expand and pop. Popcorn is a popular snack food that can be flavored in many different ways. It can be simply seasoned with salt or butter, or it can be coated with sugar or chocolate. There are two main types of popcorn: Mushroom and Snowflake. Most concession poppers use the Snowflake variety, as it pops out fluffier and looks better. Most candy makers prefer the Mushroom type of popcorn, as it holds the candy coating better. There are also 700 other varieties of popcorn, each with its own unique flavor and texture. In Germany, Luxemburg, Switzerland and Belgium, for instance, popcorn is often eaten as a sweet treat, coated with sugar or chocolate. Americans tend to prefer their popcorn savory, adding salt and butter to their kernels. In Japan, it is common to find popcorn flavored with seaweed or shrimp. Popcorn has been a popular food for centuries, dating back to the days of the Aztecs. According to legend, the Aztec ruler Montezuma was so fond of popcorn that he ordered his servants to bring him a large bowl of the popped kernels each day. Popcorn continued to be popular in Mexico and Central America after the arrival of the Spanish, and it eventually made its way to North America. By the 19th century, popcorn was a common treat at fairs and circuses, and it became even more popular after the invention of popcorn machines in the late 1800s. Today, popcorn is enjoyed by people all over the world, making it one of the most widely-consumed snacks in the world.
While the exact origins of popcorn are unknown, it is believed to have first appeared in the Americas in the 18th century. At that time, Americans cooked popcorn over an open fire, using a wire box with a long wooden handle. One popular method involved throwing kernels in hot ashes and then sifting out the popped corn. Others tried cooking corn in kettles filled with fat or lard. The most widely used method was cooking corn in a metal pot with a perforated lid. During the Great Depression, street vendors would push their popcorn carts around town, following the crowds to wherever they went. Back then, popcorn was usually sold in bags for 5 to 10 cents each. This meant that it was affordable for even the poorest families-a tradition that continues to this day. In 1945, Perry Spencer discovered that popcorn would pop when placed near a microwave. While working on radar equipment at the time, Spencer noticed that the microwaves caused the kernels to explode. Today, microwave popcorn is a popular snack food that can be enjoyed in just minutes thanks to Spencer’s discovery.