The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs.
Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all.
As it cools, the starch (told you the starch was important) turns back into a solid but in this foam state which is why popcorn is light and fluffy. This building up of pressure happens very quickly and when the hull can't take any more, the popcorn pops! This is what makes popcorn pop.
The Science of Popcorn
As heat is applied to the dried kernels, the droplet of water converts to steam, and pressure begins to build. Once the hull can no longer hold the pressure of the steam, the kernel explodes. The starch inside the kernel turns into the white fluffy, crunchy stuff we call popcorn.
Pour just enough kernels to cover the bottom of the pan. Again, cover with the lid. Shake the pan while the kernels heat and pop. Occasionally lift the lid slightly to allow steam to escape.
Water content : soak it
If your corn kernels are a little old, chances are they do not pop properly. Soak them in water for 15 minutes, pat them really dry and pop them. I tried this simple experiment : I popped 1/4 cup of kernels, then I popped 1/4 cup of soaked and pat-dried kernels.
Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.
This finding is consistent with the results of several test batches the researchers prepared: When cooked in an oven set to 170 degrees Celsius (338 degrees Fahrenheit), 66 percent of kernels were left un-popped. At 180 degrees, the un-popped portion dwindled to only 4 percent. This opens in a new window.
Peanut Oil is our first choice for the most flavorful, rich, and buttery-like vegetable oil for popping popcorn. Coconut oil is a great choice as well.
As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.
The kernel literally turns inside out. The starch or endosperm is the white part of the popped kernel and the pericarp or hull is the darker, flaky bit at the center of the kernel.
Don't crank the heat up too high.
It's too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.
You'll need enough oil to cover the bottom of the pan. I used 3 to 4 tablespoons for 1 cup of popcorn. Add the oil to a COLD pan.
Heat 2 tablespoons clarified butter in 7- to 9-quart stockpot over medium-high heat. Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter.
Flavor with butter and salt: Pour 1/2 of the butter or ghee over the popcorn, cover, and shake the pot to coat. Pour the remaining butter or ghee over the popcorn and sprinkle with the salt. Cover again and shake. Serve immediately.
As a popcorn kernel is heated, water and oil inside the seed heat up and soften the surrounding starch. The surrounding shell is so tough that the water can't escape when it initially boils into steam. As the steam gets even hotter, the water molecules move even faster and pressure builds up inside the seed.
It's not recommended to place an egg in the pan while making popcorn. Popcorn is typically made by heating kernels in oil or air until they pop. The lady might have added the egg to intrigue the audience and have them stick towards the end of the video.
Boiling weakens the hull, decreasing the amount of pressure required for the little explosion. The excess moisture also changes the conditions inside the endosperm, preventing the foam from forming into an airy corn cloud, instead creating a small, dense, crunchy-and-chewy snack.
Use an oil with a higher smoking point. Don't try olive oil or butter for popping because the oil will burn and you get a bitter burnt flavor on your popcorn. You'll want to go with coconut oil, peanut oil, canola oil, vegetable oil, avocado oil, or grape seed oil for this.
After harvest, remove the husks and place the ears in a mesh bag and hang the popcorn in a warm, dry, well-ventilated location for a few weeks. After drying the popcorn for 2 to 3 weeks, remove an ear of popcorn. Shell a portion of the ear and pop the kernels.
DO NOT LEAVE UNATTENDED WHILE POPPING. STAY AND LISTEN. POPPING TIMES VARY FROM 2 TO 4 MINUTES (1 to 2 minutes for Mini Bags). For best results, stop microwave when popping slows to 2 to 3 seconds between pops.