Product Description
Usage suggestion:
Heat a little oil in a skillet to 220-240 degrees Celsius, add a layer of corn, cover it. After about 3 minutes it's ready. Wait until the popping slows down, about 2 seconds between pops. Then turn off the heat and remove the skillet from the stove. The steam coming out is still hot, so lift the lid away from your face. Due to the hot steam, the remaining seeds may still pop. Season to taste.
The water molecules in the corn expand due to the heat, the steam pressure bursts the corn shell, and it pops with a popping sound.
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