When a popcorn kernel is heated, the starch inside liquefies and the pressure builds until the seed coat breaks. The liquefied starch froths outward, cooling and solidifying in a fraction of a second!
When a popcorn kernel is heated, the starch inside liquefies and the pressure builds until the seed coat breaks. The liquefied starch froths outward, cooling and solidifying in a fraction of a second!
When a popcorn kernel is heated, the starch inside liquefies and the pressure builds until the seed coat breaks. The liquefied starch froths outward, cooling and solidifying in a fraction of a second!
When a popcorn kernel is heated, the starch inside liquefies and the pressure builds until the seed coat breaks. The liquefied starch froths outward, cooling and solidifying in a fraction of a second!
The world renown English sauce is made with liquefied anchovies. The anchovies are soaked in vinegar until they are totally melted down. This includes the bones and all!