Project Popcorn Experiment

1 - Introduction

The target of this experiment was to identify the most optimal way to pop popcorn. The authors argue the level of quality of popcorn increases with size and roundness. Hence, the rounder and larger the popped popcorn is the more successful the popping session. A round and large popcorn is more suitable for ballification. If you’re curious regarding what that is, leave a comment and Linus Thorstenson will happily explain. The idea was to investigate if kernels treated before popping would change the outcome.

Six sets consisting of 30 kernels each were tested using three different techniques; frozen kernels, in pre-hydro-heated kernels, and regular room temperature kernel. For each technique there were two sets of kernels (3 techniques x 2 oils = 6 sets). One was heated in peanut oil and one in avocado oil, both suitable for high temperature cooking. The sets are as follows: 1 = room temperature kernels in peanut oil; 2 = room temperature kernels in avocado oil; 3 = pre-hydro-heated kernels in peanut oil; 4 = pre-hydro-heated kernels in avocado oil; 5 = frozen kernels in peanut oil; and 6 = frozen kernels in avocado oil. The pre-hydro-heated kernels were soaked in one cup of hot water heated to a consistent level in a water boiler for 27 minutes. The frozen kernels were in the freezer for 60 minutes and upon removal put straight into the pot. In all sets the oil were heated to popping adequate degrees before the kernels were inserted into the pot. The pot was cleaned between every set. A time measurement of the amount of kernels popped was taken at 30 second as well as when all kernels were popped.

Oils used

Freezer storage technique

2 - Results

2.1 - Set 1 - Room temperature kernels in peanut oil

After 30 seconds all the kernels had popped. The initially popped kernels became smaller popcorns that the later on popped kernels. 80% of the final product was considered ballifyable.

80 % ballifyable

2.2 - Set 2 - Room temperature kernels in avocado oil

After 30 seconds no kernels had popped and at 2 minutes 17 seconds all kernels were popped. 83.3% of the final product was considered ballifyable. The author note a mistake in process during this set; the oil was not adequately heated leading to a potentially longer popping session.

83.3% ballifyable..

2.3 – Set 3 - Pre-hydro-heated kernels in peanut oil

Approximately 80% of kernels were popped after 30 seconds and after 1 minute all had popped. Some kernels double-popped (for the uneducated = a kernels popped twice in one popping session). 53.3% of the final product was considered ballifyable.

53.3% ballifyable

2.4 – Set 4 - Pre-hydro-heated kernels in avocado oil

Approximately 30 % of kernels were popped after 30 seconds and after 1 minute and 20 seconds all were popped. 70% of the final product was considered ballifyable.

70% ballifyable

2.5 – Set 5 - Frozen kernels in peanut oil

After 23 seconds all kernels were popped. 83.3% of the final product was considered ballifyable.

83.3% ballifyable

2.6 – Set 6 – Frozen kernels in avocado oil

After 29 seconds all kernels were popped. 90% of the final product was considered ballifyable.

90% ballifyable

2.7 - Volume

Below volume of the final product between the sets can be observed:

Volume set 1 and 2

Volume set 4 and 3

Volume set 5 and 6

3 – Analysis

Certain observations can be drawn from these results. Out of the three techniques the frozen kernels yielded the fastest popping and the highest amount of ballifyable popcorn. If it is assumed that set 2 had popped faster under normal circumstances (avocado oil heated better), then the pre-hydro-heated kernels took longer time to pop, while also leading to the lowest amount of ballifyable popcorns. The room temperature kernels popped fairly quickly and yielded a strong result of ballifyable popcorns. Set 3, 4, 5 and 6 require preparation than set 1 and 2, indicating that the as-of-today regular way of popping popcorn is the most time-efficient. On all occasion the avocado oil yielded a larger volume compared to the peanut oil. Further, set 6 was the chewiest followed by 5, 4, 3, 2 and 1 in that order.

4 - Conclusion

Using regular room temperature kernels is the most time efficient technique out of these three when popping popcorn, leading to large amount of ballifyable popcorn. Also worth noting is that the avocado oil consistently produced larger and rounder popcorns. Therefore, in the choice between avocado oil and peanut oil the former is the superior popcorn oil.

The authors state that for any value to be drawn from these results they must be repeated several times with the same results.

4-1 – Future Research

As regular room temperature kernels is the preferred technique of popping popcorn it would be interesting between different a larger variety of oils and also butters. As the avocado oil is thicker than the peanut oil and produced consistently larger and rounder popcorns it raises the question if thicker oils are to be preferred in popcorn making.