🍿 The Secret of Popcorn Popping — Science Behind Every Kernel

Popcorn is not just a snack — it is science in action. Inside each tiny kernel is a drop of water locked in a tough shell. At around three hundred fifty Fahrenheit, the water transforms into steam, pressure builds, and the shell bursts. The soft starch inside flips outward and cools into the fluffy, crunchy bite we love.

This video shows you step by step:
1️⃣ Heating the oil and testing with three kernels.
2️⃣ Adding one third cup of popcorn kernels and a sprinkle of salt.
3️⃣ Shaking the pot to let steam escape while the kernels pop.
4️⃣ Removing from heat once the popping slows.
5️⃣ Serving fresh, fluffy popcorn with melted butter or olive oil.

🔬 Educational Lesson: Popcorn expands up to forty times its size because of heat, water, and pressure. Venting steam creates crisp popcorn, while trapped steam makes it chewy. This is food science you can taste.

🍴 Snack + Science = Edible Magic.