3 Mar 2010
We've been popping corn today. Warm, buttery popcorn with icing sugar. Mmmmmm.
Tastes great. Smells like a movie theatre.
It's not fun though. No way. This is school. This is serious science stuff, this is. Really, mum - honestly and truly.
Our science text, Bob Friedhoffer's Science Lab in a Supermarket tells us that you need a moisture content of 13% to make popping corn. Who'd a known it? He says you need a tough outer shell and a starchy white centre, and so to get these things they especially breed corn for popcorn. Imagine saying you're a popcorn farmer!! Jemimah once had a Little People video tape about a popcorn farm. One day it got too hot and all the popcorn started popping. Or something like that. We haven't got a video recorder anymore, and so I might be making this up as I go along. Anyhow, a popcorn farm's a pretty fun idea.
Bob tells us that the corn starts a poppin' when the temperature reaches 200°C. The moisture vapourises and takes up more space than the liquid, increasing the pressure inside the kernel and breaking the outer shell. BOOM!
Little fluffy clouds of popcorn. "Imagine if the clouds really were popcorn, Mummy!" Jemimah says.
The Americans do it better than we Aussies do, I reckon. Friends of ours from the States produce the wildest buttery caramel popcorn ever. Secret recipe though. I told Jemimah that I would ask you girls if any of you have a recipe that you will share, because popcorn with butter and icing sugar is okay, but I've had better.
Please share. Pretty Please!
It's all in the name of science.
It's not fun at all, but hey, somebody's gotta do it.