The smart fellas over at Discovery Channel’s MythBusters recently decided to take a closer look at a traditional Chinese popcorn-maker, which I can tell you from experience makes a great (cheap!) snack.
Vaporized water, liquefied starch, relief of pressure, cooking in a bomb suit… this segment has it all.
“Notice that the way that it exploded creates shape that’s more like puffed rice than it actually is popcorn because of the speed of the kind of plasma form of the starch bursting out,” co-host Jamie Hyneman muses. “I think that if we took the pressure down or just didn’t do it as long it’d probably be really good.”
I’d still eat it.
(H/T SCMP)
