There’s gotta be a way…
In: 99
95% chance they are duds.
5% they were just not in the right spot to get hot enough to pop.
I frequently pop popcorns In a pot and I’ve had a couple perfect 100% batches.
It mostly has to do with temperature. Here is how you can decrease the amount of unpopped kernels.
First add a little oil and only 3 kernels in the pan, making a triangle. Wait until those 3 pop so the oil is at right temperature. Add the rest of the kernels, remove the pan from the heat and wait 30 seconds. Make sure all kernels are soaked in oil. This is to get the kernels almost at the popping temperature.
Finally put them back in the heat and wait until they stop popping. You will see most of them now pop at the same time and you will almost none (or none) kernel unpopped or burnt.
You can always add a little cooking oil to your unpopped kernels in a bowl and throw them back in the microwave if you feel like popping all your unpopped kernels.
Two things for you, on your journey:
1) Turn your microwave power down and the overall time up a bit. This will make sure that the only ones left are actually full-duds that will never pop, without burning the rest of the popcorn.
2) The little slit in the top of the bag is also there so you can shake the bag and shake all of the unpopped kernels out of the slit before you open it properly, thus segregating the shame of the popcorn world from the rest of the pack.
They are dead kernels placed there by the manufacturer to scare the others into doing their job. They serve as a stark reminder of the consequences of disobeying Lord Kernel.
I have a flawless method that pops them all. The ones that don’t pop dry out before getting hot enough to pop. So to fix it, you need the heat HIGH!
So put the gas stove burner on about 8 out of 10. Put a little oil on the bottom of the pan for heat transfer, and put a single layer of kernels on the bottom.
Put on the lid and watch for the popping to stop. The rapid heating will pop them all!
LPT: automatic popcorn settings on most microwaves err on the side of caution and undercook the bags slightly. Add 20-30 seconds and you’ll greatly reduce the number of unpopped kernels.
I watched a great documentary about popcorn just the other day. I think it was on Food That Built America. Learned quite a bit.
If youre popping in a pot make sure all the kernels are coated in oil/butter and make sure the oil is hot when you’re putting the kernels in. When you shake the pot try not to lift the kernels from the bottom, shake along the x plane (sideways). I’ve gotten almost perfect yields (no unpopped kernels) without burning. Some brands of kernels are better than others though.
Usually, I find you can lower the amount of unpopped kernels by heating them on lower heat for a minute (seriously, 60seconds) before cranking the temperature to high. Also, keep the pot moving. It’s very important to evenly heat the kernels so as to pop them all at the same time.
Latest Answers