So, what makes popping corn pop? It's all about the water content inside the kernel. When you heat up the kernel, the water turns into steam, building up pressure until... KABOOM! The kernel explodes into a fluffy piece of popcorn. It's like a little science experiment in your microwave.
But not all corn is created equal - only special types of corn can pop. That's why you won't be able to pop just any old corn kernel you find in your garden. It's got to be the right variety, with the right amount of moisture and hardness. Anything less, and you'll just be left with a sad, unpopped kernel.
And did you know that the perfect popping temperature is around 180°C? That's hotter than a summer day in the desert. But hey, when you're craving that popcorn fix, you want it to be just right. Anything less, and you'll be left with a batch of burnt or unpopped kernels.
Microwave Popcorn Corn On The Cob Flavor at Larry Hinojosa blog
