Cook whole grains like popcorn (2018)
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Cook whole grains like popcorn (2018)
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Re: Cook whole grains like popcorn (2018)
#2This is, as the kids say, cap.
Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly.
White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a little blistered. These will never pop like popcorn.
It is possible to pop some other grains like popcorn, but none of the ones listed here, at least not using the methodology described. Puffed rice and wheat are done in machines that lower the air pressure to create the same conditions as popcorn.
Re: Cook whole grains like popcorn (2018)
#3This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
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Re: Cook whole grains like popcorn (2018)
#4This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
I've seen rice done in videos by (I believe?) heating them under pressure and then releasing the pressure suddenly, causing max puffage.
An example: https://youtu.be/ZyJoqS__7O0
Re: Cook whole grains like popcorn (2018)
#5This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
> Puffed rice and wheat are done in machines that lower the air pressure to create the same conditions as popcorn
Maybe for commercial production but it isn’t necessary in general. I make puffed rice all the time with hot salt in a skillet. It’s a lazy way to use leftover rice since you need to cook it first anyway.
Re: Cook whole grains like popcorn (2018)
#6This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
Perhaps puffed is a better word than popped.
While it is true that puffed rice is currently made using large pressure swings, people online claim rice has been puffed using "hot salt frying" (https://en.wikipedia.org/wiki/Hot_salt_frying) for hundreds of years (https://nitter.net/whetstone_mag/status/1564282053025210368?..., https://en.wikipedia.org/wiki/Puffed_rice) and supposedly there is a secondary source dating this practice to 1886 at the absolute latest, about two decades before the invention of the modern production method.
This method seems like a reinvention of hot sand frying. They would probably expand better if they were soaked in water prior to puffing.
Re: Cook whole grains like popcorn (2018)
#7This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
I've seen rice done in videos by (I believe?) heating them under pressure and then releasing the pressure suddenly, causing max puffage . An example: https://youtu.be/ZyJoqS__7O0
I've seen this device in videos before, I wonder why I never see them at like Farmers markets here in the US. They'd probably make a killing.
Re: Cook whole grains like popcorn (2018)
#8Puffed rice is almost a staple in many parts of India. Called murmure in Hindi. Poha is also a variant of puffed rice. https://en.wikipedia.org/wiki/Poha_(rice)
Re: Cook whole grains like popcorn (2018)
#9Huh. Does a normal air popper get hot enough for these? Seems like probably, since the pop is largely just due to internal pressure from heating the water? Air poppers are incredibly foolproof compared to pan popping.
Re: Cook whole grains like popcorn (2018)
#10This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly. White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a…
> as the kids say
actually this is as black folks say, appropriated by youth culture, much like anything else