Not "pop" corn, but "puffed" corn

[OldMcDonald]

I do not know if anybody is familiar with the way corn, beans (mainly fava), chickpeas, etc. are cooked in various parts of the world in such a way that they just swell with air in them, but my wife and I thoroughly enjoy them. Unfortunately we do not know how it is done, and I know that a lot of you blokes out there enjoy your food and snacks, and wondered if anybody could tell us.

 

[Paddy]

McDonald,

Here is a version we do. First a little history; We had a tornado blow through many years ago. A corn field was knocked down flat. We filled a few large sacks to feed the squirrels. I had recalled when I was a child growing up on the farm, I'd eat the field corn, one kernel, crunch crunch, at a time. Older now, and harder on the teeth, I thought I should try cooking it first. So I just cooked it like popcorn. The heat via peanut oil, puffed them up and broke down the starch somewhat. Somewhere in between pop corn and un-popped popcorn.

So to this day, we call it tornado corn.

See this Wikipedia page, machine is call popcorn hammer

Puffed grain - Wikipedia, the free encyclopedia

 

[2LaneCruzer]

When I was in high school, one of my schoolmates brought what looked like miniature pop corn to school. It was such an oddity; tasted like pop corn. It was grain sorghum (we called if Kafir corn in those days) that he had popped just like pop corn. Never seen any since.

 

[stuckmotor]

I once raised a row or two of multicolored corn that looked like Indian corn. I think it was advertised as dual purpose corn. It popped just like regular popcorn and was the best popcorn I ever ate.

 

[OldMcDonald]

Thanks for the responses. The way the cooking is done does not produce popcorn when using maize, but as Paddy says, sort of half way betweeb the raw and popped. We prefer beans and chickpeas as maize still tends to be rather hard at the half way point, and again as Paddy says - hard on the old teeth which are definitely wearing down from lots of use, and the odd one missing.

How much oil to use? I guess just stir-fried would do it.

 

[Qapla]

Here is the first page of results from a Google search on "How to cook puffed Chick Peas"


About 967,000 results (0.47 seconds)
Search Results
Nathan Myhrvold's Puffed Chickpeas Recipe - Rachael Ray Show
www.rachaelrayshow.com/.../12946_Nathan_Myhrvold_Puffed_Chickpe...
Rachael Ray
Place chickpeas on a baking sheet and dehydrate them for 30-40 minutes. Drizzle olive oil onto a microwave-safe plate. Place chickpeas on the plate and microwave for 6 minutes. Lightly toss them in the oil.
Popcorn vs Puffed Chickpeas | AgVantage Commodities
how to cook puffed chick peas from agvantagecommodities.com.au
agvantagecommodities.com.au/popcorn-vs-puffed-chickpeas/
The spiced peas were just as easy with the addition of a tablespoon of Moroccan spices, ｽ teaspoon sea salt and a drizzle of olive oil. Stir well, spread on a baking tray and cook at 230 deg. C for 30-40 mins, stirring occasionally.
How To Roast Chickpeas - The Lean Green Bean
how to cook puffed chick peas from The Lean Green Bean - Balanced. Simple. Real.
How To Roast Chickpeas
Mar 13, 2015 - Crunchy and flavorful, roasted chickpeas make a great, healthy snack. ... crunchy little puffs to snack on and it's fairly likely I could eat a whole ...
15 More Ways to Flavor Roasted Chickpeas | The Kitchn
how to cook puffed chick peas from The Kitchn | Inspiring cooks, nourishing homes
The Kitchn | Inspiring cooks, nourishing homes...
Apartment Therapy's The Kitchn
Jan 14, 2010 - Since then home cooks have been tossing them in all sorts of flavors! ... since the entire food contingent of the internet went cuckoo for Cocoa Puffs roasted chickpeas. ... How to Make Crispy Roasted Chickpeas in the Oven.
Easy Bodybuilding Snack: Crispy Oven-Roasted Chickpeas - YouTube
Video for how to cook puffed chick peas▶ 3:03
https://www.youtube.com/watch?v=RdeK3ddFPeY
Apr 6, 2012 - Uploaded by leanbodylifestyle
Easy Bodybuilding Snack: Crispy Oven-Roasted Chickpeas ... oil has a high smoke point &coconut oil seems ...
Simple Roasted Chickpea Snack Recipe - Allrecipes.com
how to cook puffed chick peas from allrecipes.com
allrecipes.com/recipe/.../simple-roasted-chickpea-snack/
Allrecipes.com
Rating: 3.8 - ‎141 reviews - ‎55 min - ‎153 cal
In this snack recipe, chickpeas are simply seasoned and roasted. Also, try as ... Cook. 45 m. Ready In. 55 m. Preheat an oven to 350 degrees F (175 degrees C).
Roasted Chickpeas Recipe - Allrecipes.com
how to cook puffed chick peas from allrecipes.com
allrecipes.com/recipe/81548/roasted-chickpeas/
Allrecipes.com
Rating: 4.1 - ‎309 reviews - ‎45 min - ‎161 cal
In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 ...
Crispy Chickpeas Recipe : Giada De Laurentiis : Food Network
how to cook puffed chick peas from www.foodnetwork.com
www.foodnetwork.com Recipes & How-Tos
Food Network
Rating: 5 - ‎4 reviews - ‎55 min
In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
Sweet and Salty Roasted Chickpeas Cheap, Easy, and Addictive ...
how to cook puffed chick peas from www.cupcakeproject.com
www.cupcakeproject.com/.../sweet-and-salty-roasted-chickpeas-cheap.ht...
Jul 5, 2011 - Prior to making sweet and salty roasted chickpeas (garbanzo beans), chickpeas did not entice me at snack time. I didn't search the pantry ...
Popped Chickpeas ｷ My PCOS Info
how to cook puffed chick peas from www.mypcos.info
www.mypcos.info/1/treatments/exercise-nutrition/.../popped-chickpeas/
Chickpeas, also known as garbanzo beans, are a great source of low-glycaemic index energy and d-chiro inositol. One cup of canned chickpeas, roughly the

 

[Paddy]

OldMcDonald,

Just enough to wet the bottom of the pan. Use a cover, they will fly. Once cooked, add salt. Should be easy on the teeth compared to un-popped kernels from regular pop corn. Google "popcorn hammer"

 

[OldMcDonald]

Thanks again for the further replies. I had Googled, but apart from the link Paddy gave, did not find anything useful. Obviously I used the wrong search words. Funny thing Google, sometimes I find everything I want to know, and other times it seems to be not very helpful.

 

[OldMcDonald]

Now, more questions. Mostof Qaplas links do not exist, but one thing I noted is that those that do refer to "canned" chickpeas. I presume this means that they are in liquid in tins (cans), in which case they are not the normal dried chickpeas that are available in most of the world.

Am I right in thinking that when you folks in the US make popcorn you use the kernels in a dried state? And if and when you puff chickpeas that they are canned in a fresh state? Two totally different commodities.

My wife tried Paddy's suggestion today with dry chickpeas and they were beginning to burn before showing any signs of puffing. We have some fava beans I grew that were frozen whilst still green and will try them.

I rather suspect (but absolutely definitely no scientific knoweldge whatsoever to back it up) that the liquid in the green legumes will turn to steam and cause the "puffing". Glad to hear of any converse opinions though.

 

[Qapla]

Perhaps it is because you are in Portugal .... I just checked the links and all but 1 worked - they are just a copy/paste from Google

Yes, here in the US popcorn is popped from dry kernels.