This arrangement is designed to transfer heat twice as fast as in regular corn. Because there is moisture inside the kernel, pressurized steam builds up rapidly inside the thick walls of the pericarp as heat is applied. The kernel is literally turned inside out, exposing fluffy soft starches that have expanded in the heating process. Jack Valko directs the information systems group at Avenue A Media in Seattle. The Answer Geek appears on Mondays and Thursdays.
R Y Bursting hard kernels inside out with heat produces movie fare.
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