Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: cakegirl on October 31, 2008, 01:32:12 am
-
I'm assuming that if you can, it would have to be on reverse and speed soft? Has anyone tried? Do you use oil or butter? And what temp and for how long???
-
No, the base does not get hot enough.
See also Dani's post (http://www.thekitchenplayground.com/2008/thermomix-popcorn/)
and from Wikipedia :
How popcorn pops
Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.
As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180°C. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.
-
Oh well, I guess that can be the one thing I continue using my stovetop for!
Thanks!!!