Popcorn, a classic cinema snack, which feels like it has had a recent resurgence with an abundance of flavour options available.
You’ve perhaps made popcorn yourself, but it was something I had never tried to make. When I say I’d never made it before, I’ve used one of the pre-prepared pouches in the microwave before, but I’d never made it from scratch.
It was so easy and so much fun! I had no idea how it worked and it thoroughly entertained me! Maybe it had been a quiet week?!
I didn’t know much about popcorn. I’d eaten plenty of it, but thought I’d delve into the history and science a bit more.
Popping Up In History
Popcorn machines first appeared in theatres and cinemas way back in 1938, but the history of the sweet and savoury snack goes back much, much further. Apparently in 4700 BC corn was being popped! I’m not sure what the flavourings would have been, or if they had any good viewing to accompany it, but there is fossil evidence from Peru which suggests this early tasty treat.
In America popcorn became particularly popular during the Great Depression due to the low cost. Also in America, when rationing reduced the production and availability of sweets in World War II, the consumption of popcorn rose significantly, with people eating almost three times as much as they previously had done.
It didn’t take off at cinemas initially, mostly because theatre owners were concerned that it would distract customers from the film. However, the cinemas that dared to try offering the snack found that people lapped it up, and seeing the huge profit margins to be made it’s no wonder they were soon commonplace in most cinemas.
Apparently popcorn has been tried as a packing material, thinking it could be a more environmentally friendly alternative to polystyrene. Unfortunately it’s a bit of a temptation to pests which is not so good for the actually package, and it’s quite flammable! Hope nothing important or precious was lost when they found that out!
The Science
I knew that to make popcorn the kernel used start out as firm dried hard individual corns, but I’d never really considered how they transition from something that would break your teeth if you ate them, to something fluffy and light and pleasant to consume.
Each kernel of popcorn has moisture and oil inside the hard watertight shell. When it gets heated up, those two components react and turn into steam.
This makes the starch in the kernel soften and become gelatinous.
The steam pressure increases until breaking point inside the hull. When this happens, the hull ruptures. This lets in air and the temperature suddenly drops inside the kernel where there is a corresponding expansion of the steam. This then expands the starch and proteins of the tissue inside into a light and airy foam.
The foam cools rapidly and sets into the puff of popcorn we have come to eat.
I wonder how people would have reacted when that very first piece popped?!
Making Popcorn
I followed a simple recipe. Just 5 steps and minimal ingredients to produce a humungous bowl of delicious warm popcorn. Once I’d added the corn to the hot coconut oil, it didn’t take long for the first unmistakable pop in the pan.
Then another.
Then another, and then all of a sudden it was as though the pan contained little living creatures all jumping around and trying to get out. It genuinely entertained me how it worked!
I loved the pop sound, and the way the kernels jumped in the pan as they exploded into delicious little edible clouds.
The only downside was that it made so blooming much of the stuff! I could have looked into threading some of it onto string to make a Christmas decoration, but somehow we managed to eat the lot!
Want To Try It Yourself?
Of course there are the pre-prepared packs that you can buy, and the packs you pop in the microwave, but it is so simple to make it’s worth having a go!
It’s quick and easy too.
- There are lots of methods you can find and follow on line. I used the BBC Good Food recipe for Perfect Popcorn
Cost Of Experience
- The whole make was under £5. It made a huge initial batch, and you’d have enough ingredients to be able to make several batches.
Recommendations
- I enjoyed the simplicity of my first attempt. The taste was good!
- I’d definitely recommend keeping it simple for a first attempt, and then hopefully it will give you some inspiration of what additional flavours you might try infusing in the future.
- It’s a good make if you’ve got plenty of people to enjoy it with – the recipe I followed made a huge amount!