How to Make Fluffy Popcorn with a Minimum of Unpopped Kernels: A Trick from Experienced Chefs
When making popcorn, cooks often face two problems.
The first difficulty is that the snack does not always turn out “fluffy”.
The second problem is the large number of unopened grains.
Any gourmet can easily avoid both the first and second culinary failures.
To do this, it is necessary to pre-treat the corn grains.
What to do with the grains
A common reason for the appearance of a large number of unopened grains is their excessive dryness.
In order for the “raw material” to turn into air-popped popcorn, it needs to be made less dry.
It is very easy to achieve the desired result: just put the corn grains into a container with water.
It is desirable that the liquid be cold. The optimal soaking time is a quarter of an hour.
After completing the procedure, the corn kernels should be dried.
Next, the product can be sent to the frying pan. Pre-soaking will speed up the cooking of popcorn.
Almost all the grains will open up, and the snack itself will be very tasty.
