Food Science: How Popcorn Pops

Morning, noon, or night, popcorn is definitely one of our all-time favorite snacks. It seems impossible that one tiny kernel can contain so much deliciousness!

In fact, how does popcorn work? Read on!

Popping corn is actually a completely different kind of corn that the sweet corn we find at the farmer's market or the feed corn given to livestock. In comparison to these two varieties, popcorn is higher in protein and has a tough outer hull with an equally hard endosperm (the layer just beneath the hull).

When heated, the protein and starch in the endosperm soften and begin to expand with steam. Because the hull is so tough, it's able to withstand greater pressure than other kinds of corn. This gives the endosperm more time to soften and also allows more moisture within the kernel to convert to steam, which results in a fluffier and crunchier popped corn.

When the hull does eventually break, the soft protein-starch mixture bursts out and quickly cools to popcorn's familiar crispiness.

So much deliciousness, one little kernel! How do you like your popcorn: plain or tossed with some kind of topping?

(Image: Flickr member Darren Hester licensed under Creative Commons)

Comments (14)

I usually pop it on my stove with a little olive oil and then squeeze agave nectar on it. The need for sweet (instead of salty) popcorn probably stems from the delicious, giant caramel popcorn balls my grandmother would make my sister and me when we'd visit as kids. We'd curl up in front of the tv and eat one of them while we watched Dallas. Ha!

I like mine organic and on the cob. Popped in the microwave in a paper bag with a little oil and salt.

...on the cob? wait...really??

i made a jiffy pop on the stove the other day and it caught on fire. i need a microwave...

NO !!! don't go the microwave way, get an airpopper, trust me it tastes so much better. I use to use microwave popcorn but all this bright orange slimmy stuff kept getting on my hands so now I air pop and I like butter and a grainy sea salt. yummmmmmmmmmmmmmmmy. It is also to change your flavors.

<A HREF="organicandnaturalmom.blogspot.com">organic mom</A>

I can't fit the whole cob in an air popper.

I have to admit it's just butter for me. Sometimes some finely grated parmesan cheese.

What I want to know is HOW humans discovered this...

-Emily<a>

It's not a snack at my house---it's a meal. We have it once a week (usually on Sunday night), with thin slices of sharp cheddar cheese, and Royal Gala apples. The three flavors are terrific together.

Good point art :) but here in OK it is very hard to find it on the cob. I mean don't go the processed with fake butter route of micro popcorn, I must admit I have always wanted to try it on the ear. Does it stay on the ear after it is popped as I don't see how it could but....?

You don't need an airpopper or a microwave or jiffypop to make popcorn. Just use a small pan--we never had a microwave and this is what we always did in my house growing up--heat it up over medium high heat with a little oil and some popcorn kernels, covered. When you hear the first pops, give the pan a few shakes. I usually crack the lid a bit to let steam escape. Shake intermittently until the popping slows down, then take it off the heat (leave the lid on for a minute, because a few kernels will inevitably pop from the residual heat). Add salt or flavorings, and voilà popcorn with no microwave or special appliance.

Stove popped in a bit pot with just a touch of olive oil at the bottom, then topped with melted butter and seasoning salt. My favourite snack!

Microwave in a plain brown bag! Use oil or no oil. No need to staple the bag, just fold over top a few times. Cheaper and healthier than store bought microwave popcorn!

http://allrecipes.com/Recipe/Microwave-Popcorn/Detail.aspx

Growing up, we cooked it in the fireplace in a cast-iron pan. To this day no popcorn has ever tasted that good! Plus, as a kid it was such a special treat to get to see it popping right there in the living room!

Although I have to admit to also liking bad, processed movie theater corn ... I usually sprinkle milk duds on top and let them melt... you get chocolate caramel corn! But so bad for you!! ;-)

I pop mine on the stove in a pan with a lid and a little olive oil. In college a friend would put his freshly popped popcorn into a large paper grocery bag, sprinkle it with soy sauce and shake it around in the bag, then sprinkle it with nutritional yeast and shake it around again. This sounds gross, but it's actually delicious! Otherwise, we always had it with salt, butter, and parmesan cheese at home.

i eat popcorn almost every night. i do it on the stove top most of the time with TONS of salt after wards. its so good and this way i only make a little and dont over eat. i do however love the taste of movie theatre popcorn with all its fake butter haha luckily i dont go to the movies much.