This happens because they lose the moisture inside, which is what turns to steam and expands in the popping process. Storing popcorn kernels in an airtight container helps the kernels keep their internal moisture so that they pop. Popcorn kernels need to reach degrees Fahrenheit before they will expand enough to pop. This could be a result of setting it for too little time, forgetting the oil, or a fault in your popcorn machine that prevents it from getting hot enough.
You need to check your machine, and then make sure that you are using oil and you are popping the kernels long enough to get hot enough to pop. Another reason why your popcorn machine might not pop is that you are using your own timer.
Often popcorn kernels or recipes tell you how long it should take to pop popcorn, but it is more dependent on the popcorn machine than the kernels. Every machine is different, and some might take longer than others. Popcorn can be a healthy snack, and some people want to make it healthier by using water instead of oil. They might have read on the Internet that this will work as well. They might also substitute butter for oil or other products.
The problem is that you need the oil. The oil coats the kernel, which means that as the oil is heated, it will evenly heat each kernel of popcorn so that it pops. If you skip the oil, you can have a disaster on your hands. You might have burned popcorn, as well as unpopped kernels and half popped kernels.
If you want a healthy option, choose an oil that is healthier. You can use a lot of different oils , including the following:. If you reduce the amount of oil in hopes of being healthier, you could have a problem with the popcorn popping. There has to be enough oil to coat all of the kernels. Make sure that you are using enough oil, as it is the heating agent that allows the popcorn to pop. When we heat the kernels crossing the boiling temperature of the water, it causes the moisture inside the starchy center to get superheated and become pressurized vapor.
The inner pressure keeps building and cannot get out of the surface because of its impervious structure. In such a situation, the starch becomes fluffy and malleable by getting gelatinized.
When the temperature keeps rising around degrees Fahrenheit, the steam becomes so pressurized that the hull bursts rolling inside-out. As soon as the hull bursts, the inner pressure of the kernel decreases, and the vapor gets expanded immediately. With the fast explosion of the steam, the proteins and starch of the seed also get expanded, taking the airy form of popcorn. The foam chills down quickly with this rapid process and makes the starch and proteins crunchy. Your cherished, and super-tasty popcorn is ready to grab!
If the above is the process, then why do some kernels remain unpopped even after following the instructions precisely? Well, there lie several reasons. To get perfectly fluffy and popped popcorn, you need to heat them at an optimal temperature.
If you cook the kernels at a higher rate so readily without regulating the temperature, the proteins and starch do not get enough time to gelatinize and get exploded immediately. As a result, you end up with partially popped popcorn. On another side, if you heat them so slowly, the vapor in the hull will leak, resulting in totally unpopped popcorn. You can even get unpopped ones if the composition of the kernels is not adequately hard. The outer surface of the seed, what we call a pericarp, is made of cellulose.
A hard shell exhibits a perfectly aligned crystalline pattern of cellulose. The harder the surface is, the more pressure of the moisture and oil inside it can retain. So you can expect more kernels to pop. If the shell is weak, it can minimize moisture retention. The hull of the popcorn is the hard exterior around the starchy, moisture-filled center. The hull around the popcorn creates a watertight seal does not allow the moisture to escape which in turn creates the steam and pressure required to pop popcorn kernels.
Steam typically starts to form around degrees Fahrenheit and around degrees Fahrenheit the moisture turned steam builds pressure and pushes against the watertight and sealed hull as the temperature rises. It is the seal of the hull which allows the popcorn to pop because it creates an environment where trapped and heated steam builds enough pressure, and the hull explodes. The unpopped popcorn left after the popcorn has been popped is sometimes called Old Maids and occasionally Spinsters.
It is not very clear where these nicknames for the leftover up-popped popcorn kernels can from. Typically, the more old maids you find in your popcorn the lower the quality of the popcorn. Lower quality popcorn kernels are more likely to contain too little or too much moisture in the hull. Since the issue with un-popped popcorn is there is too little or too much moisture in the hull, there are theories suggesting you can help these poor old maids pop.
Some popcorn lovers suggest soaking the popcorn to promote moisture in the hull, while others suggest drying out your popcorn.
The best way to pop this un-popped popcorn is up for debate and not the main theory is up-popped popcorn is unfortunately un-poppable.
Due to the hull needing to be air-tight to hold in the stream while the popcorn heats, there is no way to moisten a kernel needs more moisture in the hull or vice versa because a damaged popcorn with a damaged hull will not be able to build enough steam pressure to effectively pop into popcorn due to the damage letting the steam escape the same way it entered.
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