I’ve been experimenting with range high popping and found your epic article. I am not completely satisfied that steam is simply not a problem (if solely because it condenses on the lid and makes wetness), however agree that temperature is vital. My first batch was both chewy (parts of kernals unpopped) AND scorched. My hypothesis is that the chewy kernals outcome when the corn seeds are usually not uniformly heated. High temperatures (and even worse, throwing chilly kernals into hot oil) results in the outer layer of the kernel heating sufficient to pop the hull, however leaving a colder inside layer of corn that doesn’t pop correctly. I started with chilly oil, corn popcorn, and heated slowly, apparently passing by the 475 diploma zone, popping virtually every kernel to perfection. Enjoy your scientific method and wonderful writing.
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