What to do next:
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Heat the vegetable oil in a saucepan until the oil just starts to smoke.
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Put the popcorn into the saucepan and quickly cover with the lid. Shake the pan as the popcorn starts to erupt. If nothing happens put back on the heat briefly.
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If you are feeling brave, lift the lid slightly so that the steam can escape (or use a vented lid).
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When the popping has just about stopped (just one every few seconds) remove the pan from the heat and take the lid off.
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Popcorn starts to erupt...
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Popcorn has a hard outer casing and a starchy inside. The heat partially cooks the starch, but water that is trapped inside cannot escape easily because the outer casing is hard.
The water turns to steam, and eventually enough pressure builds up to break through the casing, allowing the steam to rush out. The starchy insides quickly expand, producing the puffed popcorn. |
Steam can escape
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| If the steam that escapes from the corn cannot leave the saucepan then the puffed corn may absorb the water, making it less crisp and light. |
Take home tip
When cooking in oil, it's important to make sure it is heated to the correct temperature before putting the food in. If it is too cold, then the food will absorb a lot of the oil and become heavy and greasy. If the oil is too hot, then the outside will burn before the inside is cooked.
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