    
Popcorn
 Popcorn
© Denzil Green
When Popcorn kernels reach about 151 F (66 C), the starch inside them begins to cook. As the temperature increases towards the boiling point (212 F / 100 C), the moisture inside the kernel begins rapidly to turn into steam and expand, creating a great deal of pressure inside the kernel. The outer kernel wall holds until this pressure becomes too great, and it explodes, releasing all the pressure. The cooked starch inside bursts out along with the water vapour pressure. Owing to the heat in the pan and the sudden loss of the water vapour, the cooked starch which has emerged then quickly dries to become crisp and light. If there is no escape in the pan for all the water vapour that is accumulating, the emerged pieces of cooked starch will re-absorb the moisture, which makes the Popcorn heavy and tough.
Better brands of Popcorn have kernels with an 11 to 14% moisture content -- enough to create the explosion, but not enough to make a steamy environment leading to tough Popcorn.
British popcorn in movie theatres leaves, to North American tastes, a lot to be desired. It is only available sweetened, and cold.
Cooking Tips
The bottom of microwave Popcorn bags contains a reflector that directs energy coming from the top of the microwave oven back up into the Popcorn. That's why all bags make it clear which side should go in facing down.
Your microwave Popcorn will pop even better if you take a second and knead the bag first to break up any clumps in it.
The Popcorn button (a feature on most microwaves sold in North America) is generally programmed for around 3 minutes.
Equivalents
2 tbsp unpopped = 1 oz / 25g unpopped = 2 1/2 cups, popped
4 tbsp unpopped = 2 oz / 50g unpopped = 5 cups, popped
3 tbsp unpopped = 4 cups popped
1 cup unpopped popcorn = 8 oz / 225g
History
Cobs of unpopped Popcorn over 5,000 years old have been found in caves (though you do wonder how the archaeologists knew it was popping corn if it was unpopped?) Natives in both North and South America popped it either on the cob, or in various contrivances that functioned as poppers, sometimes clay pots on legs to be set over the fire, sometimes wire mesh baskets.
Popcorn went into a slump with movie theatres when home VCRs came out, but the advent of microwave Popcorn reversed all that -- well, for Popcorn, anyway. Microwave Popcorn now accounts for hundreds of millions of dollars in sales every year.
In 1946, Popcorn was the first food item to be deliberately cooked with microwaves.
Also called:  Pop corn (French) Popcorn (German) Popcorn (Italian) Maispalomitas, Palomitas de maíz (Spanish)
Other entries for Popcorn
Popcorn
Other entries for Corn
Blue Corn, Corn Flakes, Corn Grits, Corn Husks, Corn Kernels, Corn Smut, Cornmeal, Corn, Creamed Corn, Dent Corn, Flint Corn, Flour Corn
Other entries for Grains
Amaranth, Barley, Buckwheat, Cereals, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
Related Recipes
Chocolate Popcorn
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