Crisp, Popped Grains and Seeds

Dried grains and seeds can be puffed by frying them in warm oil, so that the hard outer shell suddenly bursts open turning the seed inside out. This is precisely what happens when we make popcorn.

Regardless of whether corn or other grains are popped, their particular texture is derived from a balance between the structure of the outer part of the seed—the shell—and the moist interior. The surface of a dried grain is stiff and glassy. When it is warmed, the shell becomes softer and at the same time its moisture content turns to steam, building up a great deal of pressure on the inside. The trick is to find the point where the pressure is sufficient to force the shell open before it becomes too soft and supple. To have a sufficient moisture content inside the grain, it may be necessary first to cook it in water and then dry the outside thoroughly before it is popped.