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Unread 04-16-2011, 11:51 AM
 
729 posts, read 1,205,458 times
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Default Problems with microwave popcorn

When we are in the mountains (9200 ft), our microwave popcorn always burns. Is this an altitude issue? I've never seen high altitude instructions, as sometimes seen for baking.

Thanks for your input on this important topic
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Unread 04-16-2011, 12:05 PM
 
Location: East of Seattle, originally from SF Bay Area
10,953 posts, read 11,472,924 times
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That does make sense to me.

Popcorn pops when the internal moisture boils, causing the inside to expand
until it bursts. At higher altitudes water boils at a lower temperature, therefore recipes are altered, things cooked by boiling have to cook longer. In your case, if you take more time to pop the corn, the earliest to pop will end up burning by sitting there too long after popping. While microwave popcorn is convenient, we use an air popper. We're only at 700' so the microwave type works fine, but it's healthier, and a lot less expensive when you buy a huge container at Costco. With the air popper I think your problem would be solved, since the heat that hits the already popped corn is not enough to burn it since it moves up higher and out the top into the bowl.

I'd still be curious to hear if others in high altitudes have your same problem.
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Unread 04-16-2011, 02:01 PM
 
Location: Littleton, CO
1,887 posts, read 1,627,427 times
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No issues, Denver it's 2 minutes, Dillon it's 2 minutes, and Daytona Beach it was 2 minutes
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Unread 04-18-2011, 07:39 PM
 
Location: Clifton, VA
99 posts, read 164,052 times
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At 7900' it's 2 min, 10 sec but not very good....ever....compared to near sea level. For all else, the high altitude cooking instructions don't seem to apply. Microwave popcorn seems to be the exception....unfortunately.
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Unread 04-18-2011, 08:29 PM
 
Location: Everywhere and Nowhere
14,141 posts, read 13,676,645 times
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I always get too tired carrying my microwave up that high. Then there's the issue of where to plug it in.
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Unread 04-18-2011, 09:57 PM
 
9,606 posts, read 11,964,698 times
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Heh. The first time I was at Colorado altitude (1978, somewhere outside Alamosa, we were trying to make scrambled eggs. The egg mixture bubbled away and never solidified.
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Unread 04-19-2011, 12:56 AM
 
168 posts, read 183,369 times
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This reminds me of when my youngest (6 yrs old at the time) asked if microwave ovens even worked "up that high".....she figured the mountains would "block the waves".....

I never did get the hang of baking at higher altitudes......we ate a lot of strange looking deserts that first year.......
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Unread 04-19-2011, 03:52 PM
 
328 posts, read 491,659 times
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I'm above 8k feet, and I still just use the "popcorn" button on my microwave at home and at work. It's a little over 2 minutes. I do the "wait for 2 or 3 seconds between pops" audible test.

Then again, I burned the first couple of pizzas I baked by following the 'high altitude' instructions. Now I just bake things at normal temps and times, and it usually turns out fine.
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Unread 07-22-2011, 11:56 AM
Status: "Percolating @ 130 over 80" (set 8 days ago)
 
461 posts, read 221,862 times
Reputation: 466
yuk....Air popped corn....It tastes like styrofoam to me....no thanks..
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Unread 07-24-2011, 08:11 AM
 
Location: DENVER
1,438 posts, read 2,749,174 times
Reputation: 947
anybody try jiffy pop at high altitude
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