Did you know that popcorn dates back over 5,000 years? The oldest ears of popcorn were found in a cave in New Mexico, and they still popped when archaeologists heated them up. The oil back then was probably animal fat, which is a humbling reminder that we’ve been obsessed with this snack for millennia.
Kernels pop because of internal water pressure—each kernel contains about 14% water. When heated, that water turns to steam, and the pressure builds until the hull explodes into a fluffy star. Without oil, the heat transfer is uneven, leaving you with duds. The oil is literally the messenger of heat energy.
One more gem: The “popcorn ceiling” texture in homes from the 1970s was actually inspired by the look of popped corn. It’s a weird, beautiful homage to our favorite snack, and it explains why those ceilings are so hard to clean—they’re basically architectural popcorn.
How Much Oil For Popcorn | My Great Northern Popcorn Machine – YOCP
