What makes popcorn pop

By Viliam Kanis

Have you ever wondered how those corn kernels turn into popcorn? Popcorn is a corn kernel converted through heat.

Corn is cleaned off the cob, stored and preserved. Each kernel has a little water or moisture locked inside of them. So when you start to heat the popcorn the pressure builds up inside the corn to the point where it has no where to go. The contained moisture converts into steam which result in increase inner pressure. The pressure builds up and the starch starts to expand to the point where the kernel explodes. This explosion gives birth to the tasty treat we call popcorn.

Large, tender and tasty popcorn is in demand. How do we guarantee our corn kernel produces these tasty treats? This is the responsibility of the farmers.

Farmers that grow corn usually harvest their crop when the moisture content of the corn is approximately 16-20%. Once the corn is harvested, the farmer then dries the corn until the moisture content reaches 12-15% of its body mass.

Not every corn can produce popcorn. Different conr means different moisture content. Little or no water content will result in no popcorn. popcorn is formed through the expansion of water into gas which increases the pressure in the corn. The pressure needs to be released which subsequently gives birth to the tasty popcorn.

The anatomy of the corn kernel is quite simple. The corn kernel contains 3 main parts which play a significant role in the production of popcorn. The pericarp, which is the hull or simply the outer covering, the germ which is the part that sprouts and the endosperm which contains the starch that expands.

So how does the popcorn withstand the build up of pressure? Pericarp is strong and acts as a cover of the corn kernel. This strong, protective layer acts like a seal, just like a sealed plastic bag would inflate when micro waved. The steam within this cover builds up to the point where it expands and eventually explodes. If the pericarp of the corn was damaged or cut the corn will not pop.

The expansion or popping of the corn takes place in the tightly packed endosperm. The greater development of the endosperm results in bigger and tastier popcorn. The shell of the corn explodes after the inner pressure exceeds about 9 athmospheres. The gelatinized starch granules found in the endosperm do not explode, but expand into the cooler room temperature and solidify into the thin, fluffy like bubbles that we call popcorn.

Different varieties of corn have been genetically engineered for the purpose of producing popcorn. The white hull-less and yellow hull-less are the most common and are usually packaged in the microwave bags. As soon as the kernel contains 10-15% of moisture it can be used to produce popcorn.

About the Author:

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TEC Grills - The Grandaddy of Infrared Grills

By Mike Pit

In 1961, a company named Thermal Engineering Corporation (TEC) came up with a highly efficient ceramic infrared burner. This is not surprising since the were in the business of developing applications for infrared radiant energy. They've maintained their expert edge ever since.

With over thirty worldwide patents, TEC is a workhorse in the community. The company invented the first infrared grill, introducing the gas grill with concealed fuel tanks in 1980. With a channeled grid system for cooking, the grills from TEC retain the natural flavor and juices of the foods that are grilled. TEC has also invented the glass infrared cooking system, developed the first portable infrared grill, and introduced both the electric and all metal flare-resistant infrared grills and cooking systems.

Radiant energy is the key output of infrared technology. Radiant energy does not transfer through any medium. What it does is excite molecules inside your food which produces heat. This lets you heat food up more quickly, evenly and far more efficiently. It's kind of like rubbing your hands together and then heat you generate from the friction.

With all of the awards they win, it's hard to know when they have time to make anything. 2005 and 2006 were big years, winning numerous awards for technological advances in the grilling world. The Vest Award from Home and Hearth Magazine for Best New Barbcue (2005). Best in Show for New Outdoor Room Products (2005). Kitchen Innovations Award from the National Restaurant , Hotel-Motel Show for the TEC Searmaster II Infrared Charbroiler (2006). The GFEN Blue Flame Product Of The Year Award (2006). Outstanding Technology Of The Year Award from the International Academy Of Science for the G400FR (2006).

If you want to compare TEC to the competition, it'll be favorable. Any grill that uses stainless steel burners is going to be durable. It also distributes heat very well with varying the location, size and shape of the apertures. Expect no more than a 5% temperature variance in any spot.

TEC controls flare-ups with metal burners that use 100% primary air. A secondary source would be a potential source of flaring.

TEC grills can cook just about anything because of it's wide range. You can control temperatures from 300 deg F to 900 deg F. Regardless of the temperature, TEC grills use 50% less gas than most competing brands.

TEC grills are money well spent, especially the TEC Searmaster II because it uses less fuel and takes less effort to use effectively. Your steaks are going to taste great and even if you like them well done, you can expect them to still be juicy with less than 30% shrinkage.

The Sterling Series is also worth looking at. They are all made with 14 and 18 gauge 304 stainless steel so rust and dings are not going to happen. That make the lifetime warranty easy for TEC.

These and all models of TEC grills can be found worldwide at such locations as True Value, ACE, Lehrer, and Ferrelgas.

About the Author:

Mike Pit founded The Gas Grill Review for those researching new grills. You can read more about TEC grills or submit a review of your own.