How to pop the un-poppable kernels

Download Merge Cooking now: https://app.adjust.com/1rcr4j7m_1rgksukb Gift code for new players: MINUTE #MergeCooking #Happibits #MergeGame Those little un-popped kernels have ALWAYS frustrated me, so I went digging into the science to figure out what's going on. 🍪Our delicious Smart Cookie patrons: - James A McCormick 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -da Silva, W., Vidal, B., Martins, M. E. Q., Vargas, H., Pereira, C., & Miranda, L. C. M. (1993). What makes popcorn pop. Nature, 362(6420), 417. https://doi.org/10.1038/362417a0 -Karababa, E. (2005). Physical properties of popcorn kernels. Journal of Food Engineering, 72(1), 1–10. https://doi.org/10.1016/j.jfoodeng.2004.11.028 -Mohamed, A. A. (1993). Pericarp thickness and other kernel physical characteristics relate to popping performance of popcorn hybrids. International Journal of Food Science & Technology, 28(3), 313–320. https://doi.org/10.1111/j.1365-2621.1993.tb04271.x -Pordesimo, L. O. (1990). Physical properties as indicators of popping characteristics of microwave popcorn. Journal of Food Science, 55(2), 497–500. https://doi.org/10.1111/j.1365-2621.1990.tb03934.x - Saito, M. A., Alves, A. V., Kuritza, D. P., Souza, Y. P. de, Maioli, M. F. de S. D., Amaral Júnior, A. T. do, Bento, A. C., Scapim, C. A., & Pinto, R. J. B. (2021). Influence of agronomic and kernel‐related properties on popping expansion in popcorn. Agronomy Journal, 113(3), 2260–2272. https://doi.org/10.1002/agj2.20645 -Singh, V., Barreiro, N. L., McKinstry, J., Buriak, P., & Eckhoff, S. R. (1997). Effect of kernel size, location, and type of damage on popping characteristics of popcorn. Cereal Chemistry, 74(5), 672–675. https://doi.org/10.1094/CCHEM.1997.74.5.672 -Sweley, J. C., Rose, D., & Jackson, D. S. (2012). Quality traits and popping performance considerations for popcorn (Zea mays Everta). Food Reviews International, 29(2), 129–145. https://doi.org/10.1080/87559129.2012.714435 -Tandjung, A. S., Janaswamy, S., Chandrasekaran, R., Aboubacar, A., & Hamaker, B. R. (2005). Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcorn. Biomacromolecules, 6(3), 1351–1356. https://doi.org/10.1021/bm049220l 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://ag.purdue.edu/news/2020/02/whats-under-the-shell-of-this-popular-snack.html -https://archive.nytimes.com/www.nytimes.com/learning/teachers/featured_articles/20050419tuesday.html -https://www.latimes.com/science/sciencenow/la-sci-sn-popcorn-science-20150210-story.html -https://www.seriouseats.com/how-to-make-popcorn-best-way -https://www.splendidtable.org/story/2017/05/15/best-in-the-bag-americas-test-kitchen-reviews-bagged-popcorns -https://www.discovermagazine.com/the-sciences/the-physics-of-popcorn -https://www.npr.org/sections/thesalt/2018/03/01/589650196/the-oscar-for-best-snack-goes-to-popcorn-the-6-000-year-old-aztec-gold 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=oeyW9x7r2Xw&t=125s -https://www.youtube.com/watch?v=no7HxlcT4l4 MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood