Did the punctured
kernels pop bigger or faster or better?
Did the preheated
kernels pop bigger or faster or better?
Not exact matches
I always
pop a huge bowl of popcorn (just regular
kernels,
popped in a
big pot with melted coconut oil).
Place the
pop corn in a
big bowl by hand being careful to separate out any un-popped
kernels.
They found that the pericarp of popcorn
kernels was four times stronger than that of regular corn, allowing for higher pressure and a
bigger pop.
Today the best popcorn
pops twice as
big as the popcorn of 50 years ago and leaves as little as one - fourth as many unpopped
kernels, called old maids.
Did the lower temperature
pop the
kernels bigger or faster or better?
Did the
kernels with more water
pop bigger or faster or better?