Source of Information….http://www.popcorn-in-paradise.com/types-of-popcorn.html
Regardless of how popcorn is branded, and whether you’re buying popcorn off a store shelf as a retail customer or wholesale in bulk for a popcorn business, popcorn kernels are often described as follows, depending on what happens when the kernels pop:
- Butterfly Popcorn. One of the two types of popcorn flakes (popped pieces of popcorn), butterfly popcorn flakes are kernels that, when they burst, form the wing-like extensions that people typically associate with popcorn. Most popcorn is butterfly, vs. mushroom popcorn.
- Hulless Popcorn. This is a popcorn-industry marketing term for popcorn kernels that, when popped, have little or no noticeable hull: the outer shell of a corn kernel that becomes the relatively hard center of a piece of popped popcorn.
- Mushroom Popcorn. The second type of popcorn flake, mushroom popcorn, complements butterfly popcorn in a number of ways. Mushroom flakes are round (like many mushroom caps) with few if any of the extensions that form when butterfly popcorn kernels burst. Mushroom popcorn flakes also tend to be denser and smaller, and are often chosen by caramel and candy popcorn manufacturers who like the relatively consistent shape of mushroom popcorn, which also tends to hold its shape during the mixing and cooking processes typically needed to make sweet popcorn.
There are two types of popcorn kernels – “butterfly” and “mushroom”. The “butterfly” popcorn kernel is usually large, light, and fluffy, and it looks like it has wings, much like a butterfly. Its tenderness depends on the size of kernel. The “mushroom” type of kernel is more dense and compact, like a ball. It is used for candy coating, caramelizing, etc. It does not have “wings” that would break off during handling or cooking processes. There are varying percentages of mushroom kernels in this variety, depending on how it is going to be used.
Without moisture your popcorn can’t pop. If left uncovered you can lose 1% moisture on a hot day. This doesn’t sound like much but if you lose 3% your popcorn will be “unpoppable”. You should always store your popcorn in an airtight container – glass or plastic – to avoid losing moisture. Avoid the refrigerator. Most refrigerators contain little moisture and can dry out the kernels. Store it in a cool, dry place such as a kitchen cabinet.
Source of Information..http://www.thekitchn.com/thrifty-kitchen-repopping-unpo-119883
Have you ever tried re-popping unpopped popcorn? (Also, try saying that three times fast!) Dumping those stubborn kernels in the trash has always bugged us, so we decided to start collecting them in a jar and see if we could get them to pop. And guess what? It worked!
I didn’t do anything very special with my unpopped kernels. I kept them separate from my stash of popping corn in their own jar, reasoning that these unpopped kernels were at least partially cooked already and would have a different cooking time than fresh kernels.
My favorite method for making popcorn is to throw the kernels in a paper bag and pop thrm in the microwave. Once I had collected enough unpopped kernels, I measured them out and popped them as usual. Cooking time was about a minute less than usual, but the kernels did indeed pop!
Well, all except for the inevitable teaspoon of grumpy kernels at the bottom of the bag. I decided that these had quite enough chances and tossed them in the trash.