What Causes Popcorn Popper to Pop Stale Popcorn Fresh Again

Chewy Popcorn - How to Fix It

Why is my popcorn chewy and rubbery? A meridian reason popcorn turns out chewy is considering steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented chapeau or get out the pan slightly open to make a calorie-free and crispy popcorn.

Why does this happen?

Time for some farmer-meets-science information about popcorn. Each popcorn kernel of popcorn contains a small amount of h2o stored inside a circle of soft starch.

Every bit the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this thin outer layer gives way, causing the popcorn to explode. Every bit information technology explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out and releasing steam.

Await....steam?

Aye. As your popcorn kernels oestrus upwards, the moisture inside the kernels heats up and turns into steam. That steam tin collect in the pot or the popper. That can lead to excess moisture in the pot or popper if they are not properly ventilated.

If you're using a pot with a chapeau, it helps to lift the lid slightly to let the steam out. Or place the lid slightly off the edge of the pot, to create a gap in the seal between the lid and the pan, in club to permit the steam to escape.

Mixing oil and water

Oil likewise matters in the popping process. The old proverb that oil and water don't mix is true - just really popping popcorn in oil helps in this example. The oil tin can coat the popped corn then helps repel the moisture from the kernel, essentially acting as a protective barrier to your crunchy snack.

Just be warned: Using too much oil tin besides be the reason for chewy popcorn. (We have run into this while testing popcorn oils.) In general, 1 tablespoon of oil for 1/4 cup or so of popcorn kernels tends to be a expert ratio to go on your popcorn from getting too chewy.

Proper heat and shakin'

Regardless of how you lot pop your popcorn, it is important that you heat the kernels evenly. If you have your heat also loftier and don't agitate (or milkshake) your pan steadily, the kernels can be too withal and yous can fire one side of the kernel. That volition mean your kernel will pop as well early on - or not pop at all. (Boo!)

Just if you oestrus the kernel too slowly, the wet tin can leak out of the kernels and the popcorn starch will overcook and taste a little rubbery.

So remember to milk shake, shake, shake your popcorn pot to keep your kernels moving and the heat distributing evenly.

Popcorn sitting out in the open too long

Make sure you popular your popcorn before you're going to eat it. (Significant, not an 60 minutes or two earlier, unless information technology's office of a specific recipe.) Freshly popped popcorn can absorbs humidity from the air, which means information technology can lose its crispness and it can become chewy.

Sounds weird, but information technology is true. This can exist a real hurdle for folks living in humid areas.

Store your popcorn kernels properly

Ane of the biggest bug - and i of the easiest bug to fix - is how you store your popcorn kernels. Go along your popcorn kernels in a tightly sealed container or bag in your pantry, kitchen chiffonier, or somewhere absurd and dry.

Don't exit the container with popcorn open, and don't store it in your fridge or freezer or in a moist basement. Why? Because storing your unpopped popcorn properly means you are preserving the moisture level in the popcorn kernels and helps make certain that they pop.

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Source: https://www.dellcovespices.com/pages/chewy-popcorn-how-to-fix-it

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