When I make popcorn, one of two things happen: I end up with a good portion of the popcorn unpopped, not-so-silently cursing those dud kernels (I also chipped a tooth once on one of them, but that was my own fault) or my popcorn ends up kind of squat-looking, not nearly as fluffy as the bagged stuff.
Which is why, when I saw a supposedly surefire, easy "hack" for fluffier, less-dud-y popcorn pop featured on blogs around the web (like here and here), I was ecstatic. I jumped (figuratively) around with glee, like a little popcorn kernel poppin' out of the pot. Exciting stuff!
The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs. But does it work?
As a test, I divided 1/4 cup unpopped kernels among two bowls. In one of the bowls, I covered the kernels by about an inch of water, let them soak for 10 minutes, and drained. Then, I popped both bowls in separate pots on the stove using the popping method outlined in this recipe. Here's what happened:
Non-Soaked
- Total time to pop: 7 minutes
- Yield: A little over 5 cups
- Duds: 3
Soaked
- Total time to pop: 6 minutes
- Yield: A little over 4 cups
- Duds: 2
And as you can see from the photos above, the soaked popcorn did, in fact, produce some fluffier popcorn despite having a lower yield (Weird, right? I'm still trying to figure out this one myself). But while some pieces were noticeably fluffier, the difference throughout was negligible.
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Top Comment:
“I now only use the crimson popcorn produced by Rancho Gordo. It doesn't pop up the biggest but it's incredibly crisp with a very tender hull, delicious and very fresh. I pop on top of stove in oil with a tad of butter and add no flavorings but salt.”
— Maureen
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As for the taste, I couldn't tell the difference between the two, however my boyfriend swore the soaked popcorn tasted more substantial and popcorn-ier. I don't know.
So, will I be soaking popcorn? Probably not. In the time it took for the kernels to soak, I could've already made a batch of non-soaked popcorn, even if it would've had a few more duds.
Do you have a trick for fluffier popcorn? Tell us in the comments!
FAQs
The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs.
How do you make popcorn fluffier? ›
A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.
Why is some popcorn fluffier? ›
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. Keeping the lid ajar helps some steam escape from the pot, making the popcorn crispier and fluffier.
How to make fluffy popcorn reddit? ›
Put a couple of tablespoons of oil in a covered pot with a few popcorn kernels. Heat that on med-high until the kernels pop, then immediately take the pot off heat and add the rest of your popcorn (1/4-1/3 cup) and give everything a good stir. Cover again and let it sit for ~45 seconds.
What sound does popcorn make when it cooks answer? ›
The release of water vapor is associated with sudden pressure changes which causes cavities in the popcorn to vibrate and produce the popping sound.
What makes popcorn white and fluffy? ›
Popcorn kernels contain water. When that water turns into hot steam, it creates pressure inside the kernel and, eventually, causes it to explode into fluffy popcorn. The dehydrated kernels contained less water, so there was less steam created during popping, which translated into less fluffy popcorn.
How do you make popcorn more buttery without making it soggy? ›
Pour the popped popcorn into a large paper grocery bag. Quickly drizzle the melted butter over the popcorn and then roll the top of the bag shut. Immediately start shaking the bag gently for a minute or two. If you need to add salt, do so at this point then close the bag and shake again, until evenly distributed.
What oil is best for fluffy popcorn? ›
If you're looking to step up your popcorn game, we recommend coconut oil, canola oil, and avocado oil as the best three oils for your popcorn machine.
How does popcorn puff up? ›
As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.
What is the fluffy part of popcorn called? ›
The kernel literally turns inside out. The starch or endosperm is the white part of the popped kernel and the pericarp or hull is the darker, flaky bit at the center of the kernel.
Without moisture—13.5 percent to 14 percent per kernel is needed—popcorn can't pop.
Why is popcorn not crunchy? ›
Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
Does soaking popcorn in water make it pop better? ›
More water = more steam which will lead to more kernels popped. As already discussed in the beginning, the vapor from the steam is what causes pressure in the kernel (Chew, 2019).
Why is my popcorn dense? ›
Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
