The Original Half-Popped Popcorn Snack
Popcorn is a whole grain and is made up of three components: the germ, endosperm, and pericarp (hull). Each kernel contains a small drop of water stored inside a circle of soft starch. The soft starch is surrounded by the kernel’s hard outer surface.
As the kernel heats up, the water begins to expand. At about 347 degrees the pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open. As it explodes, steam is released. The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love.
Of course, this has anything to do with the way we make Grandpa Po’s. We use magic.
Sorry to say GPOs are no longer.
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