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From: figmo@lll-crg.ARpA (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: Microwave Popcorn
Message-ID: <1141@lll-crg.ARpA>
Date: Tue, 17-Dec-85 04:27:47 EST
Article-I.D.: lll-crg.1141
Posted: Tue Dec 17 04:27:47 1985
Date-Received: Thu, 19-Dec-85 04:53:27 EST
References: <2457@glacier.ARPA>
Distribution: net
Organization: Lawrence Livermore Labs, CRG, Livermore Ca
Lines: 25
Summary: Oil works best

In article <2457@glacier.ARPA>, bhayes@glacier.ARPA (Barry Hayes) writes:
> I've been making popcorn in the office microwave for a while now, and
> a few small problems keep showing up.  I often get a yield of about 2/3,
> and if I leave it in much longer it begins to smoulder.  I've been
> thinking about trying to introduce the neon/helium atmosphere microwave,
> but I don't think the market's ready.
> 
> I use store-bought bulk in a paper bag, oven on medium for about 6 minutes.
> I get a good yield from the 'corn with hot air or oil methods.  Clues?
>  -Barry Hayes
>   bhayes@glacier

Microwaved popcorn in general gives lousy yields.  I am drawing a blank
as to where I read this, but because of the way microwaves heat -- by
causing water molecules to vibrate, and because of the low moisture
content of popcorn kernels (and the even lower water content of oil),
many of the kernels tend to dry out rather than pop.

If you really want to use the microwave, I suggest using a dish which
absorbs heat on the bottom (especially made for microwaves), preheat
it with oil on the bottom, and then add your kernels.

--Lynn Gold
UUCP: ...lll-crg!figmo
ARPA: Lynn%PANDA@SUMEX-AIM.ARPA