Why Do Some Popcorn Kernels Not Pop? (2024)

FAQs

Why Do Some Popcorn Kernels Not Pop? ›

Popability depends on water. As the kernel heats up, water inside it releases steam, putting more and more pressure on the kernel until it explodes. In a recent study, Hamaker, a Purdue University food chemist, found that popcorn with lower water content left more unpopped kernels.

Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.

How to Re-Pop Popcorn Kernels. If you still have unpopped kernels, simply add an additional splash of oil to the pot and cover it. Return the heat to medium-high, and proceed as you would for new kernels. When the popping slows, remove from heat.

Did you know that those unpopped popcorn kernels have a name? They're called "spinsters" or "old maids," after unmarried women from a previous time. Good quality popcorn should only be about 2% spinsters caused by kernels without enough moisture to create steam for the explosion.

A popcorn kernel pops when its internal temperature reaches about 180 degrees Celsius. The critical temperature is different for each kernel: It depends on how much moisture it contains, how strong the hull is and how quickly your microwave heats the particular area where the kernel sits.

A popcorn kernel must contain just the right amount of water inside it: Too much or too little water will prevent the kernel from popping. When you open a bag of freshly popped popcorn, you may see some of the water from inside the kernels. The water escapes into the air as a puff of steam.

To make your popcorn pop better, try soaking the kernels in a bowl of water for 10 minutes and then draining them. Then, pop the kernels as usual. The extra moisture added to the kernels helps produce larger and fluffier popcorn. Another option is to keep the lid ajar if you're popping your popcorn on the stove.

Nope. The corn at your local grocery is called sweet corn, and it won't pop. Neither will field corn, the type used in foods such as tortilla chips. Only the kernels from popcorn cobs will pop.

Popcorn does not exactly "expire" like perishable foods, but it can lose its freshness and quality over time. If stored properly in an airtight container in a cool, dry place, popcorn kernels can last for a year or even longer. However, as time passes, they might lose moisture and become less likely to pop effectively.

Kernels were sold on the East Coast of the United States under names such as Pearls or Nonpareil. The term popped corn first appeared in John Russell Bartlett's 1848 Dictionary of Americanisms. Popcorn is an ingredient in Cracker Jack and, in the early years of the product, it was popped by hand.

What causes old maids to go in popcorn? ›

Known in the popcorn industry as "old maids," these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion.

Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all.

Try microwaving a glass of water first to help create a humid environment for your kernels. This will help the kernels remain tender, rather than tough. Then let your microwave work its magic, but make sure not to leave your microwave unattended when popping!

Based on my experiment, the hack did not work. I got better results from the unfrozen bag. In thinking about why, it seems logical that the frozen kernels take longer to reach the optimum temperature to pop, so fewer actually do. The bag that was kept at room temperature has a head start.

If you use too much oil, this can easily lead to poor popping results. The problem with too much oil is that the kernels end up swimming in the oil and roasting slowly instead of exploding into fully popped kernels. Also, do not pour in too many kernels with the oil.

The wattage of the microwave oven may be too low. Usually, at least 500 watts is required to generate enough heat to pop popcorn. The popcorn is stale or of poor quality. Use fresh, good quality popping corn with a high moisture content specifically designed for microwaves.

Mix one teaspoon of salt with a cup of warm water and rinse your mouth to dislodge any small pieces that are stuck. Brush at an angle. Using a soft toothbrush, brush gently at a 45-degree angle to lift hulls that are stuck at the gumline. Use a water flosser.