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This is, as the kids say, cap. Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to ruptur
by schwartzworld 4y ago
This is, as the kids say, cap.
Popcorn works because the outer hull is strong enough to hold together until a critical mass of pressure builds inside to rupture it. At that point the starches, which have liquefied under pressure, explode and unliquify rather suddenly.
White rice and pearled barley have their hulls removed. You can see in the picture that the barley has split, but not popped, and the rice just looks a little blistered. These will never pop like popcorn.
It is possible to pop some other grains like popcorn, but none of the ones listed here, at least not using the methodology described. Puffed rice and wheat are done in machines that lower the air pressure to create the same conditions as popcorn.
- hejaodbsidndbd 4y ago
- adlpz 4y agoI've seen rice done in videos by (I believe?) heating them under pressure and then releasing the pressure suddenly, causing max puffage. An example: https://youtu.be/ZyJoqS__7O0 https://youtu.be/ZyJoqS__7O0
- pontifier 4y agoI've seen this device in videos before, I wonder why I never see them at like Farmers markets here in the US. They'd probably make a killing.
- engr 4y agoI think safety may have something to do with it, it's pretty much a bomb
- Ancapistani 4y agoI… don’t think that’s it. I’m tempted to find and buy one a pressurized popcorn popper like that, and set up at my local farmers’ market. It might be popular, or it might not - but it would definitely be fun.
- pontifier 4y agoYou inspired me... I went ahead and ordered one.
- Ancapistani 4y agoLet me know how it goes! I recognize your name, and I’m only a couple of hours north of you. I might drop down there sometime and check it out if you don’t mind.
- pontifier 4y agoSure thing! Message me on twitter or email me at gmail so I can contact you back.
- foobarian 4y agoI've been contemplating using a pipe-bomb shaped vessel to cook things in super-heated water, which would require very high pressures. Imagine getting water to 400F and how golden brown and moist things would be that cook that way! It would be like deep frying food in water.
- wahern 4y agoLooking at the temperature/pressure chart on the Wikipedia page (https://en.wikipedia.org/wiki/Pressure_cooking https://en.wikipedia.org/wiki/Pressure_cooking) any plant or animal tissue, perhaps even bone, would maybe be reduced to a thin sludge long before reaching 400F. The Wikipedia page mentions pressure ovens, though, which seem designed to achieve the effect you're looking for--fast cooking with browning (Maillard reaction). Personally, this is why I love the Kuhn Rikon fry pan pressure cooker. It has a tri-ply, dimpled bottom for excellent browning; then you can just deglaze, add remaining ingredients, and slap a lid on for pressure cooking. It only holds 2.5L, though, so in practice limited to dishes of about 8-10 servings at the very most (typically more like 4-8 servings).
- jonah-archive 4y agoDave Arnold tried this and was not impressed: https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ ---------------------------------------- As you can see from the photo, the potato turns a dark mahogany all the way through (cause it is 355° all the way through). Even the water turns mahogany. This experiment taught me that not all Maillard reactions produce good flavors. The Maillard pipe potato tastes awful and smells acrid. Damn it’s bad—but it’s instructive. ----------------------------------------
- mdani 4y agoPuffed rice is made differently in India. They use a hot pan and black sand with no pressure release. Example: https://youtu.be/36GKVfo5PUA https://youtu.be/36GKVfo5PUA
- verdenti 4y ago
- Retric 4y agoTo be clear, it’s black salt which is possibly in sand sized particles not black beach sand. So he doesn’t need to worry about leaving grit in the puffed rice. https://en.wikipedia.org/wiki/Kala_namak https://en.wikipedia.org/wiki/Kala_namak
- wussboy 4y agoGreat link. Watched the whole thing! Fascinating!
- OJFord 4y agoLast year I got into a bit of a habit of eating bhel puri for breakfast - took a while before I realised probably why it occurred to me as something to do, that bhel is basically 'Rice Krispies' or similar. So for someone who doesn't like milk, (on its own/in large quantity like that) but loves spice, bhel puri is the ultimate breakfast cereal. :)
- moffkalast 4y agoSo, a pressure cooker would do?
- dragonwriter 4y agoHome pressure cookers tend to be safeguarded against instant release. Some models of the Instant Pot of an optional accelerated quick release using an ice pack, but its still much more gradual that what seems to be used for this purpose.
- peatmoss 4y agoYou can run cold water over the lid of a pressure cooker, and it will release abruptly. Most modern cookers include this in the instructions. Old cookers may not be safe to do this, if they don’t have a geometry that directs a sudden blast of steam downward.
- Spivak 4y ago> Puffed rice and wheat are done in machines that lower the air pressure to create the same conditions as popcorn Maybe for commercial production but it isn’t necessary in general. I make puffed rice all the time with hot salt in a skillet. It’s a lazy way to use leftover rice since you need to cook it first anyway.
- elil17 4y agoPerhaps puffed is a better word than popped. While it is true that puffed rice is currently made using large pressure swings, people online claim rice has been puffed using "hot salt frying" (https://en.wikipedia.org/wiki/Hot_salt_frying https://en.wikipedia.org/wiki/Hot_salt_frying) for hundreds of years (https://nitter.net/whetstone_mag/status/1564282053025210368?lang=en https://nitter.net/whetstone_mag/status/1564282053025210368?..., https://en.wikipedia.org/wiki/Puffed_rice https://en.wikipedia.org/wiki/Puffed_rice) and supposedly there is a secondary source dating this practice to 1886 at the absolute latest, about two decades before the invention of the modern production method. This method seems like a reinvention of hot sand frying. They would probably expand better if they were soaked in water prior to puffing.
- hinkley 4y agoPuffed oats aren’t as popular in breakfast cereal but they also exist. [edit] looks like Arrowhead makes puffed everything cereal. Rice, oats, corn, millet, kamut…
- dragonwriter 4y ago> While it is true that puffed rice is currently made using large pressure swings, people online claim rice has been puffed using "hot salt frying" Cook-and-then-fry (with various frying methods) seems to be the commonly-documented method for home puffed/popped rice.
- JoeAltmaier 4y agoIn fact, putting rice in hot sand to puff it is sometimes thought to be the world's oldest cooking technique. Still done in places in India.
- kfrzcode 4y ago> as the kids say actually this is as black folks say, appropriated by youth culture, much like anything else
- sometimeshuman 4y agoWether or not it is popped, is it ready to eat ? From a prepper perspective it would be great to have an alternative way to prepare rice without having to boil away water that might be in scarce supply. It's also attractive to cook rice in 2 minutes as opposed to waiting for a pot of water to boil. Edit: If no one replies, I'll try tonight and report back by tomorrow morning.
- VBprogrammer 4y agoWhere do you live that water would be in that short supply? It only has to be a reasonably fresh and clear, not necessarily drinkable given it's going to be boiled for several minutes.
- pdonis 4y agoSince the GP said "from a prepper perspective", I assume he's thinking of conditions after some catastrophe has disrupted normal services.
- tracker1 4y agoCan't speak for anyone else, but here in Phoenix, if the municipal water stops pumping for whatever reason, options are very scarce, and hope you have a good multi-stage filter + UV setup with at least an OK source of water. You should generally have 15 gallons of clean drinking water per person on hand, which should last a couple weeks. In addition to a larger supply of water for washing/flushing. TBH, I don't have this much, have about 15 gallons of fresh drinking water for 2 people, and a pool in the back with enough chemicals to keep it treated for a few months (flushing/cleaning use)... I could probably rig something with my RO and a UV light with a tank pump and a few other bits if it really came down to it though. Have thought it might be cool to build a trailer with a generator, portable filtration system and water tank... The reality is, if things went bad, generally would only be for a couple weeks where I am, or would be bad enough that migration to another area would be necessary and at that point, who knows.
- quickthrower2 4y ago
- dmitryminkovsky 4y ago> White rice and pearled barley have their hulls removed. I haven't read the article, but the title says "whole grains", which to my knowledge do not have the bran ("hull"?) removed. Maybe the corn hull is uniquely strong enough to withstand that inner pressure and pops the way it does? But as far as I know, a "whole grain" should have little-to-nothing removed from the seed.
- borski 4y agoThe parent is right; not every single one the author tests is a whole grain, and they even talk about it in the article in the section about Arborio rice, for example.
- ars 4y ago> Puffed rice and wheat are done in machines that lower the air pressure to create the same conditions as popcorn. You mean raise the air pressure. They cook them at very high pressure, and then suddenly release the pressure and they all explode. See: https://en.wikipedia.org/wiki/Puffed_grain https://en.wikipedia.org/wiki/Puffed_grain
- schwartzworld 4y agoYes, you're right.
- imajoredinecon 4y ago> It is possible to pop some other grains like popcorn, but none of the ones listed here, at least not using the methodology described. I didn't read the article as asserting that any of the grains popped like popcorn? There's a picture that makes this quite clear.
- schwartzworld 4y agoIt's literally in the title.
- bowsamic 4y agoNo it isn’t? It says cook them in the same way that you cook popcorn, not that they actually pop
- schwartzworld 4y agoWould you settle for the first sentence then? "Barley, rice, quinoa, amaranth – you name it – can be quickly popped like corn. I just did this and it's delicious!"
- bowsamic 4y agoYes
- sasattack 4y agoedit: oh god never mind
- BoorishBears 4y agoI'm black and your comment is demeaning in a way I can't put my finger on. Kids do say "cap" all the time now, acting like we have so few wins that we need to get credit for it or something feels insulting.
- sasattack 4y ago
- ok123456 4y agoI'm cringing at this bigly.
- heleninboodler 4y ago> I am simply stating a fact FYI, you aren't though. You called it "demeaning" to attribute it to the youth. That is not a fact, that's your opinion.
- MichaelDickens 4y agoPresumably,the word 'cap' (in this context) was originally used by a single person. If young (non-black) people stole it from black people, then black people stole it from that person. But I don't think it makes sense to describe using a word as 'theft'.
- BoorishBears 4y agoYou didn't just state a fact, you said it was demeaning. Did you forget what you wrote a few moments ago? As for your edit, it's funny how quickly our defenders go on the offensive the moment we don't kiss their feet for it. (Also for the record, my family is from a third world country, my parents grew up in poverty Americans can't imagine, and now they both hold doctorates. Their son (me) is a fully self-taught developer who works on autonomous vehicles. Those are the kinds of wins we focus on, not who said "cap" first.)
- dwighttk 4y agoI dunno I have some genmaicha with roasted rice and a good number of the grains look like downsized oblong popped corn