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Old 02-11-2015, 07:28 PM
 
Location: Tennessee/Michigan
28,006 posts, read 46,449,170 times
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Popcorn bursts open, jumps and emits a ‘pop’ sound in some hundredths of a second. The physical origin of these three observations remains unclear in the literature. We show that the critical temperature 180°C at which almost all of popcorn pops is consistent with an elementary pressure vessel scenario.

Popcorn: critical temperature, jump and sound | Journal of The Royal Society Interface
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Old 02-15-2015, 03:06 PM
 
Location: Sector 001
7,169 posts, read 5,986,533 times
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I figured out the exact number of seconds my microwave needs to pop a bag maximizing kernel output while eliminating any burnt flavor... 82 seconds... and the microwave must not have been recently used or it throws off the seconds making it need more time.
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Old 02-15-2015, 08:00 PM
 
Location: Somewhere in northern Alabama
16,902 posts, read 51,505,945 times
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A simpler way is to count between pops. When you can count to four between pops, all the poppable kernels have been popped. Works whether you are microwaving it or french frying it.
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Old 02-17-2015, 04:58 PM
 
Location: Sector 001
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Then I have to stand there and listen. After figuring out the time a perfect bag can be popped almost every time. If I want to make sure all the kernels are popped but risk a slight burnt flavor in some kernels 85 seconds.. with 82 seconds on rare occasion a few extra kernels might be unpopped but 90% of the time it comes out perfect. Set it and... forget it!
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Old 02-17-2015, 10:28 PM
 
Location: Somewhere in northern Alabama
16,902 posts, read 51,505,945 times
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If it works for you, great. I've noticed the quantity of popcorn in microwave bags has decreased over the years and I'm comfortable my way as well.
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