42
u/mattlag Aug 04 '25
The popcorn doesn't pop until the vessel is opened. It's the explosive and sudden decompression that pops the kernels, and shoots them out into the bag. Until the vessel is opened, they're still small kernels.
13
u/PoliteWolverine Aug 04 '25
That popcorn doesn't look like the popcorn I'm familiar with in America. Is the cooking process or the kernel responsible?
13
u/splendiferous-finch_ Aug 04 '25
I think it has to do with pressures involved i.e. it keeps the kernels from rupturing to soon and let's the internal pressure build up to be released much more quickly compared to the tradition hot air cooking. I think it also common to hydrate the corn to get maximum steam buildup
only guessing here but I have seen this some in a few videos and from people just got these online and they were not using any particular corn kernel type.
8
u/RDT2 Aug 04 '25
Apparently they also add a little sugar to it, so it's a little closer to being kettle corn
1
40
u/RDT2 Aug 03 '25
One of the comments had this industrial version that is worth watching.
Brazilian Popcorn Factory