The most common types of popcorn have white or yellow pearl-type kernels, although white, yellow, mauve, red, purple, and variegated colors are available in both pearl and rice shapes. Freshly harvested corn pops, but the resulting popcorn will be chewy and dense. Two other common types of corn are sweet corn and field corn. If these types of corn are dried so they have the right moisture content, a small number of kernels will pop.
However, the corn that pops won't be as fluffy as regular popcorn and will have a different flavor. Attempting to pop field corn using oil is more likely to produce a snack more like Corn Nuts, where the corn kernels expand but don't break apart.
Popcorn is not the only grain that pops! Sorghum, quinoa, millet, and amaranth grain all puff up when heated as the pressure from expanding steam breaks open the seed coat. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance.
Develop and improve products. List of Partners vendors. Share Flipboard Email. This blog caught my eye right away because I never knew how microwavable popcorn worked! It was also really cool to learn that it originated from Native Americans!
You described the microwaving process very well and kept us all informed! The chart you provided with the different brands of popcorn was very helpful in seeing how they all compare and I will definitely use that as a reference the next time I buy popcorn. Personally, I prefer the non-microwavable popcorn better. I never actually thought about how popcorn was made until this post. That does make perfect sense!
Although, why does it burn? Just with the same reasoning as why most items burn? According to General Electric , the popcorn setting "provides a one-touch method of cooking your favorite microwave popcorn without having to guess the correct time needed. Generally speaking, your microwave deploys one of two different methods once you smash that popcorn button.
In less sophisticated models, the microwave essentially makes its best guess as to how long it'll take to pop a bag of popcorn. In some cases, you can make adjustments based on the weight of the bag in order to help it hone in on the "right" popping time. Fancier microwaves, however, may deploy a "humidity sensor" or a "steam sensor" to gauge the popcorn's popping progress.
As more steam gets released, the microwave assesses that the bag is almost done, and starts a countdown to shutdown. While using a steam sensor certainly sounds like a high-tech way to pop a perfect bag, the problem is that no two microwaves or bags of popcorn are truly created equal. In general, it also seems that these settings err on the side of guaranteeing that your popcorn is popped.
That's a great idea in the abstract, but the problem is that it can often result in burnt popcorn — which in many ways is worse than no popcorn at all. For that reason, it's hard to trust the popcorn setting. In fact, the fine print on certain brands of microwave popcorn now explicitly advises against using it if you want to enjoy the freshest, most-popped corn possible.
If the people who make popcorn know better than to trust the button, you probably shouldn't either. In some cases, there's an obvious answer: Read the bag. Though it's impossible to miss the big print letting us know which side should face up, some popcorn brands put more detailed instructions on microwave best practices in fine print.
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