10/15/2026
đż Thursday Tidbit
Popcorn pops because every kernel has a tiny amount of water trapped inside it.
And the kernel is essentially its own miniature pressure cooker.
Popcorn is a particular type of corn with an unusually hard outer shell, called the pericarp. That tough shell is one of the things that separates popcorn from the sweet corn we eat off the cob or the field corn grown for animal feed and other products.
Inside the kernel are starch and a small amount of moisture.
When you heat popcorn, that trapped water begins turning into steam.
Normally, steam would simply escape.
But the popcorn kernelâs hard outer shell is remarkably good at keeping it trapped inside.
So as the temperature rises, the pressure rises with it.
At the same time, the heat and moisture soften the starch inside the kernel until it becomes a hot, gelatinous mass.
Eventually, something has to give.
At around 356°F (180°C), the pressure inside can reach roughly 135 pounds per square inchâseveral times the pressure in a typical car tire.
Then the outer hull ruptures.
The sudden drop in pressure allows the water v***r inside to expand almost instantly. That expansion forces the softened starch outward, turning the kernel inside out as it goes.
The starch rapidly cools and solidifies into the fluffy white structure we recognize as popcorn.
And the whole transformation happens incredibly fast.
Researchers using high-speed cameras have found that the familiar âpopâ isn't simply the sound of the hull cracking. Much of the sound appears to come from the sudden release of pressurized water v***râsomewhat like the pop of a ch*****ne bottle.
Thereâs even a reason some kernels stubbornly refuse to pop.
Popcorn needs the right amount of moisture inside the kernel. If the hull is damaged, steam can leak out before enough pressure builds. And if the kernel has become too dry, there may not be enough water inside to create the pressure necessary for a proper pop.
Those unpopped kernels at the bottom of the bowl even have a wonderfully appropriate old nickname:
âOld maids.â đ
So every time you make a bowl of popcorn, you aren't simply heating up corn.
You're creating hundreds of tiny pressure vessels, building up steam until their shells fail and their insides expand into something many times their original size.
Which is quite a lot of physics happening inside a snack. đż
And considering Herndonâs Hollow has an entire collection of popcorn toppers, it seems only fair that popcorn itself gets to be the subject of a Thursday Tidbit every once in a while. đ
đŹ Check the website for up-to-date ordering details.
đ Order: hotplate.com/herndonshollow
â Blog: herndonshollow.blogspot.com
đ Culinary blends & popcorn toppers available at The Boise Refillery
(10530 W Fairview Ave, Boise)