What makes microwave popcorn work

Lots of fiber, very filling, low fat esp without the oil , made a ton, inexpensive, no chemicals or cardboard taste like packaged micro popcorn , and no packaging in the landfill. No downside to this recipe! DC Girly Girl. I've been making popcorn this way for years. Be sure to sit the bag up not down on its side. And if your microwave does not have a turntable turn your bag every 30 seconds or so.

If a lot of kernels have popped I put them in my serving bowl and then continue microwaving the rest. I can't believe this worked. I have made this twice. My son loves it. It tastes like air popped popcorn.

It filled a brown lunch bag. We added some salt before serving. Popped in brown bag until popping slowed. There were hardly any kernels unpopped. Added some sea salt to taste while hot.

Tastes just like the Kettle Corn you get at the fairs! This was a really nice treat! I didn't use the oil to save on fat and calories. My children enjoy spraying with the I can't believe it's not butter spray and then sprinkling parmesan cheese or dry ranch dressing on top. Very good! Instead of a paper bag, I use a pyrex mixing bowl with a plate laid upside down on top of the bowl to keep the kernels from jumping out.

All Reviews for Microwave Popcorn. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Here's a look at what makes popcorn different from other seeds and how popcorn pops.

Popcorn kernels contain oil and water with starch, surrounded by a hard and strong outer coating. When popcorn is heated, the water inside the kernel tries to expand into steam, but it cannot escape through the seed coat the popcorn hull or pericarp. The hot oil and steam gelatinizes the starch inside the popcorn kernel, making it softer and more pliable. When the popcorn reaches a temperature of C F , the pressure inside the kernel is around psi kPa , which is sufficient pressure to rupture the popcorn hull, essentially turning the kernel inside-out.

The pressure inside the kernel is released very quickly, expanding the proteins and starch inside the popcorn kernel into a foam , which cools and sets into the familiar popcorn puff. A popped piece of corn is about 20 to 50 times larger than the original kernel.

If popcorn is heated too slowly, it won't pop because steam leaks out of the tender tip of the kernel. If popcorn is heated too quickly, it will pop, but the center of each kernel will be hard because the starch hasn't had time to gelatinize and form a foam. Originally, popcorn was made by directly heating the kernels. Bags of microwave popcorn are a bit different because the energy comes from microwaves rather than infrared radiation.

The energy from the microwaves makes the water molecules in each kernel move faster, exerting more pressure on the hull until the kernel explodes. The bag that microwave popcorn comes in helps trap the steam and moisture so the corn can pop more quickly. Each bag is lined with flavors so when a kernel pops, it strikes the side of the bag and gets coated.

Some microwave popcorn presents a health risk not encountered with regular popcorn because the flavorings are also affected by the microwave and get into the air. Popcorn that you buy at the store or grow as popcorn for a garden is a special variety of corn. The commonly cultivated strain is Zea mays everta , which is a type of flint corn. Some wild or heritage strains of corn will also pop. The most common types of popcorn have white or yellow pearl-type kernels, although white, yellow, mauve, red, purple, and variegated colors are available in both pearl and rice shapes.

Freshly harvested corn pops, but the resulting popcorn will be chewy and dense. Two other common types of corn are sweet corn and field corn. Most of the time you'll end up with a scorched bagful or a bunch of stubborn un-popped kernels, but it doesn't have to be that way. With a few simple tricks, it's easy to get perfectly fluffy, tender-crisp popcorn every time. Seriously, don't do it. Even the popcorn bags have a warning on them telling you not to.

The popcorn setting on many microwaves has only a preset time and no humidity sensor, which means that the microwave can't tell when something's burning. Since the power on microwaves tends to vary, you'll never really know what you'll end up with using the preset popcorn option—a deliciously fluffy bag or the aforementioned scorched popcorn.

So, how do you know when it's done then? Just listen. Even Orville Redenbacher recommends using sound rather than time. If there are more than two full seconds in-between pops, it's time to stop. Be sure to check the expiration date on the package before you hit the Power button.

If the kernels are old and dry, they won't pop. Having a little moisture helps the popcorn kernels come out fluffy rather than tough. Microwave a cup of water for at least one minute to create a humid environment in your microwave, then quickly put in the bag of popcorn.

Let the microwave work its magic, but make sure to stand by so you can listen for the sound of when the pops slow down. Once there are about two seconds in-between pops, remove the bag, no matter what amount of time the directions give you.