not alot may like 6 to 10 pieces of popcorn
Popping ability it related to the toughness of the outer hull of the popcorn and the moisture content of the kernel. The best popping brands have a thinner outer shell and a higher moisture content. They have been hybridized to produce these qualities.
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It is a grain and will not hurt them. They will not eat things they cannot swallow and an unpopped corn kernel is not much bigger than a piece of cracked corn normally found in hen scratch. And don't worry, the popcorn will not "explode" inside the chicken, it takes much more heat than the chicken can produce to pop popcorn. I often throw my chickens leftover popcorn and never had a problem.
I wouldn't advise soaking your popcorn. Popcorn "pops" because 1) there's water INSIDE the kernel and 2) there's a hard shell to hold the water in. Together, these make it possible to build up STEAM inside the kernel until it bursts the shell, effectively turning the kernel inside-out, puffing it up in the process.
14 tablespoons pecans = 14 tablespoons pecans
thay do something that i dont know
The optimal temperature for cooking popcorn is typically around 350°F to 375°F (175°C to 190°C).
Dale and Thomas produces and markets many different flavours of popcorn. They also sell popcorn under the Indiana brand. Some flavours include regular, caramel, kettlecorn or drizzled popcorn.
Butter and popcorn!
<p>From&nbsp;http://en.wikipedia.org/wiki/Crisped_rice</p> <p>It is created in much the same way as popcorn; in short, the reaction of both starch and moisture when heated within the shell of the grain. Unlike popcorn, rice kernels are naturally lacking in moisture and must first be conditioned with steam.</p> <p>Crisped rice can be created by heating the steam-conditioned kernels either with oil or in an oven. The latter process is used to produce Rice Krispies breakfast cereal as well as the crisped rice used in Nestle Crunch, Krackel, and similar chocolate bars. Though not as dramatic a change when compared to popcorn, the process and end result are the same.</p>
Some of the companies that produce cheese popcorn are those such as Garret Popcorn, Smartfood, Popcornopolis, Better Made Snack Food Company, and many more.
Popcorn is its own variety of corn. Normal corn or sweet corn cannot produce the same popped fluff as popcorn. Today's popcorn is genetically closer to the maize that all today's variety of corns extend from