What makes popcorn pop?
Have you ever wondered what actually makes popcorn pop? It’s really simple … water! Well, actually pressure makes it pop, but the pressure comes from steam (water).
Here’s the deal. Inside each kernel of popcorn is a little bit of water. As you heat the popcorn, the water turns to steam. The steam has nowhere to go and once the pressure gets great enough it explodes (pops) the kernel. The process of heating cooks the kernel as well so it’s tasty. Now, not all corn can pop, at least pop up light, fluffy and crunchy. Varieties of corn are bred to have just the right amount of water left in the kernel after drying. Too little, no pop. Too much … hmm don’t know, but I don’t think I’d like to be around to find out!
For popping corn, I use a hand-crank, stove-top popper. Doesn’t take any longer than the microwave, and you can control the amount and kind of oil used. I use canola and as the popper has gotten seasoned I can use less and less oil. I also store my popcorn in the freezer for freshness. The fridge works too … I’ve done both and haven’t noticed a difference … oooh but a good experiment, eh?
And did you know that in colonial American popcorn was a breakfast cereal? Yeah long before the puffed/popped/sugared cereals of today, it was a morning starter. I tried this once … not so good. Got rather soggy.
The science of cooking and food is one of my favs so, expect so see more tidbits in the future. And, of course, questions are always welcome!
Tags: popcorn, food science, cooking science
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