Food Science
2 breaks
The chemistry happening in your kitchen.
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Why popcorn pops: a sealed kernel, trapped steam and a 180 °C tipping point
A popcorn kernel is a seed with a sealed hull and a little water inside. Heat it and the water can't boil away, so steam pressure builds, like a tiny pressure…
Why popcorn pops: a pea-sized pressure cooker that gives way at 180 °C
A popcorn kernel is a pressure cooker the size of a pea. Its tough hull seals in about 14% water, so as the pan heats, the water cannot boil away and the…