Sounds good to me Johnno! The secret to the popping is keeping the pot moving.johnno said:You are going to have to come around and show me how that is done NRB.
Will be nearly time to sample the rye ipa
I too can confirm this works well.Darren said:Duff is right. Just put it in a bowl with lid and turn the microwave on high. Alaways works for me.
I just ran an experiment with 3 separate kernelsKai said:popped i reckon. It's had the water boiled off, something that I reckon must happen in flaking too. Would be interesting to compare weights before and after for both types.
PPPistolPatch said:Warren said that corn flour would give similiar results. Nothing further was mentioned though. Warren's idea sounds easy and would be very attractive for people that don't even know what an air popper is - not me of course!
Great work you scientist you!(this is why AHB is such a great resource)NRB said:I just ran an experiment with 3 separate kernels
K1 0.17g pre-pop, 0.15g post
K2 0.17g pre-pop, 0.15g post
K3 0.13g pre-pop, 0.12g post
From this really small sample - somewhere between 7 and 12% water in un-popped corn kernels that is released during popping.
Hey Kai. Im actually going for a mexican vienna - theres some recipes for them in the jan-feb 2006 BYOYes and yes, though I don't see why you'd be using corn in a vienna lager.