Learn how to make hulled and seedless popcorn

Sweet, salty, warm or even cold, popcorn is a food that is highly appreciated by individuals of all age groups. Research shows that popcorn is one of the healthiest foods to be consumed by individuals, this is evident when sweets or other types of treats are not added to it.

Although it is a low-calorie food, popcorn, which is often made with popped money, can be dangerous to use in some circumstances. For example, if it is coquettish to babies and young children, as the cone of food can cause unexpected choking.

Anyone who uses orthodontic braces needs to know

Individuals who wear orthodontic braces are similarly prohibited by their dentists from consuming the food. In several cases, dental offices ask clients to sign a form in which they undertake not to consume certain foods, due to the danger of the braces breaking. Unburst or partially burst money lumps can cause the device to break.

However, little known than money popcorn, although quite tasty and effective, is sago popcorn. Although not popular, sago is a very unique food and can be used as an essential element for a delicious afternoon at home with the children. As it does not contain any debris or even lumps, sago popcorn is surprisingly safe and can be consumed by children without fear.

Learn how to make sago popcorn

If you don't believe it, take the test. You can get sago on the shelves of any market. Often, it is published next to peas, mungunzá and money. Groceries don’t cost a ridiculous amount and are delicious.

To prepare the sago popcorn, you will need a pan (preferably thin), a dash of oil, and the sago. Place the pan to simmer over low heat. Put a string on and pour in a little of the sago (the portion needs to be proportionate to the mass of the pan), wait for the sago to start popping. During processing, shake the pan with the lid so that the lumps that haven't burst can gain heat. Once everything is complete, place the popcorn in a pan and sprinkle with salt. Serve and verify the veracity of the information.