But the problem is that a microwave is constantly cooking what's inside, so the kernels with thinner hulls that have already popped will continue to - and burn - while you wait for the other kernels to pop. So the thicker the hull, the longer the kernel takes to pop. And that hull allows pressure from the heated moisture inside to build, until the starchy endosperm bursts open through the hull. Popcorn differs from other corn in that it has a thicker hull. NEVER LEAVE UNPOPPED KERNELSĭon't you hate when there's a bunch of unpopped kernels in the bottom of your bag? The problem could be the kernels themselves.Įach grain or kernel has three parts: the hull, the germ, and the endosperm. Instead, manually set the microwave and don't remove the bag until you hear the kernels popping 2 seconds apart.
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