Best trick for stove-top popping corn I've found is to put 5-7 kernels in the oil(butter) while it heats. Once those begin to pop, add the rest of your kernels, pull off the heat for about 30 sec. and then put it back on the heat. I've had a lot of success in popping more kernels (and therefore burning fewer) this way!
As an old guy, I cannot tell you my sheer delight 1) when Mom of All Trades mentioned popping corn and 2) when you had to admit she was right. Now, I want to emphasize this: Anne, love you. Never change. Always be Anne.
Hi Anne! You'll find that the kernels of popping corn tend to be round, rather than flat. This affects how they dry. The flat, "ordinary" kernels are more likely to dry thoroughly, all the way through, because of the even thickness. However, the round kernels, of popping corn, don't dry properly in the centre. This deposit of dampness gives rise to steam, when the kernels are heated. Given sufficient steam, the pressure, of the steam, will burst through the wall of the kernel, which will pop. The flat or "dent" corn has no such moisture reservoir within it, therefore little steam is created, so you only get "corn nuts."
That corn shucker is amazing. There is corn that is truly popping corn. We’ve been in the popcorn business for over 40 years and if you would ever like to have a discussion about popcorn corn just let me know.
I think the problem is speed. The microwave heats rapidly and completely thorough while the pan and popcornmaker will slowly warm up the corns and thus will not heat everything at once evenly. Thus allowing the water to escape instead of explosively with the other type of popcorn which probably has more water/a tougher shell. (also you were linked from Tom Scott's mailing list)
You should grow your own popping corn. When I was a kid my dad would let me pick out something different to plant. One year we did popcorn. I think this year I will try to plant popcorn. Thanks for brining this memory back to me.
What you have there is what is called dent corn. Popping corn is different. What we always raised was Japanese hulless. Also, of it is too dry, it won't pop. The reason it pops is the moisture turning into steam and explodes.
More years than I care to remember, a farmer let the kids in High School pick up popcorn in his field after the combines were done in the fields. After picking up the downed popcorn, we all sat around and removed the husks and kernels by hand. The popcorn was then popped and sold at football and basketball games. The money then went to the school for band, art and music programs. Oh, the good old days! I agree with your mother, that is field corn, not popcorn. You can "pop" it, but it is generally referred to as "parched" corn. Have fun with your new, old gadget. God bless and keep growing. You can plant the ones you don't pop. Heat OIL when you pop the corn, butter goes on later.
Grandpa had a sheller. It took "field corn" separated the kernels from the cob. It dropped the shelled corn out the bottom and spit the cob out the side. It was a big machine, a whole bushel of corn on the cob went in the top. I just cranked the handle and it did the whole bushel! Grandpa had a small garden plot which had sweet corn and popcorn. There is a difference as you found out! The field corn was the field crop and fed the cattle or went to the elevator for sale. Incidentally he grew corn on half his land and soybeans on the other half. Each year he rotated the crop. Corn drew nitrogen out of the soil, soybeans put it back. That crop rotation reduced the need for fertilizer.
Hi Anne, George here. When I was a kid, we had a big corn sheller. it had a belt drive on one side to run it from a tractor or it had a big flywheel and handle on the other side. I used to love to get that thing going and drop cobs of corn through it. If I adjusted the grinder nubs apart all the way, it would take the green husks off of black walnuts. How bout that,? I really like to see you and your videos. I am not comfortable with most people if they lie with their expressions, ( I have Aspergers) You are truthful with your expressions and I really enjoy your videos. I am talking in circles now, so I will stop. Know that I would share chores with you and your bunch if I were a neighbor.
Having owned and ran a grist mill I would grind special grinds for customers' . Regular field corn is used for the usual things like corn bread, and muffins ect. For those that wanted something special , I ground popcorn which has a buttery flavor. The corn you had we called ' Indian ' corn people really liked the multi color ears , the meal has a rich " nutty " flavor . Yer critter corn was what we old folks called parched corn ! something to chew on while spending a few days in the woods ...
Gotta love that smile. I grew up on a dairy farm. We planted corn for the animals and Mom planted popcorn for the family. If I remember correctly, the popcorn she planted was a yellow color or mixed colors. The mixed colored corn we called it Indian corn. Don't ask me why. lol
You need to get a WhirlyPop kettle. I use about a teaspoon of Olive oil with coconut oil. Wait until the cocount oil is all melted then add the olive oil, wait a few seconds and then add your popcorn and slowly start turning the crank until it starts popping, as it starts popping faster, just turn the crank faster, until the lid is starting to open up. Pull it off the heat and dump into a big bowl 1/3 of the popcorn at a time, crank the handle a bit, add popcorn salt, dump another 1/3, add some popcorn salt, and then dump the rest and add a little popcorn salt. Shake the bowl and dump some melted butter on top and shake it around. Volah! A perfect batch of better than theater popcorn! You can do this 3 times and fill up a paper grocery bag. PS - buy a WhirlyPop kettle and you will be so happy! Can I use butter in my Whirley Pop? Recommended oils are our Classic Blend Popping Oil (a blend of coconut and canola oils), peanut, corn, canola, or even Green Tea oil. Not recommended is butter or olive oil. These will smoke and burn even at medium temperatures, and you will be disappointed.
Love the old tools. Really clever how it ejects the core. The fan is not a Stirling engine, as that would be purely mechanical. The fan here uses peltier effect device to generate electricity from heat to drive the small electric motor.
Yeah. More moving parts to a Stirling engine, but I've heard somewhere the Peltier ones can go a bit melty if you heat them slow enough that the "cold" side is almost as hot as the hot side.
My grandmother used to use her field and/or sweet corn that they grew and would feed their critters and cooked it like popcorn, but she called it parched corn, and it looked just like that. I loved it growing up.
Most people would heat the oil first,then add a few kernels to see if hot enough to add rest of corn to pop to prevent burnt popcorn.Hot,shake,heat again,shake
I knew a few farmers in the past that would grow large patches of popping corn, enough they had plenty to give away to family and friends. You'll be popping your own in no time!
What do you do with the cobs ? ( A :) burn them in the wood stove ( B :) if you smoke your own meat. Mix them your wood chips of choice and cure & smoke your own ham , bacon or goat . Been doing this for generations in my family.
If you grow popcorn, keep it away from your field corn and sweet corn it will cross pollinate and you will end up with multi seeded cobs. I have also pop'd wheat. You can shell corn by hand (when dry) so if people grow it at home they don't need a corn sheller.
Also, if you want to keep "pure" the strains of your proposed popping corn, the varieties must be planted we'll away from each other, with, preferably, a wind barrier between them. Corn is wind pollinated, so protection against the windborne pollen of other varieties, is the key to strain purity.
The slow mo guys have a high speed video of pop corn popping. The shell of popping corn is stronger and less impervious than field corn so the internal pressure is increased during heating. When the shell fractures the rapid decrease in pressure causes the remaining moisture to flash to steam. The endosperm is extruded into deliciousness we adorn with butter and salt because it cannot get rid of this steam quickly. Although butter and salt is the best flavor I have used garlic salt, parmesan cheese, and Kent Rollins Red River Ranch seasoning. Tip. If you have too many un-popped kernels the corn may not have enough moisture. Add a tablespoon of water to a quart of un-popped corn and store in the refrigerator for a couple of days in a sealed container. Stir a couple times. enjoy.
Having actually used one of those things for hours as a kid I find it very amusing. Use a thiner pan and oil to pop the corn. The old poppers were like a square cake pan with a long handle and lid.
FYI. Corn is a grass. The parent stock was selectively selected until we see the corn of today. According to Nutmeg Tavern, native Americans would have cooked the corn on the coals, which would make them pop like popcorn. Of course they would probably be a bit ashy. I've also seen where they steamed the corn in the shucks. They would dry them and rehydrate when ready to eat. Grinding/pounding would yield corn meal/flour. Corn is now one of the most popular crops world wide. Fascinating crop!
My great aunt in Portugal shelled her corn with a pre-shelled cob in her right hand and rubbed the kernels off a full dried ear secured in her left. The denuded ear was ejected into a basket destined for the hearth. As corn is considered animal fodder there she was unaware of the delights of popcorn. No matter the chickens enjoyed it & later became supper a few weeks later. Pop on!
Great video. One small correction. That's not a Stirling Engine running the fan it's an electric motor thermoelectric fan. A thermopile is used to convert thermal energy into electrical energy driving an electric motor. A stirling engine is a heat engine that is operated by the cyclic compression and expansion of air or other gas. They make stirling engine fans as well but they are much more expensive.
What a cool gadget. When I was a kid in Missouri, we grew popcorn. Grandpa taught us the trick of grabbing the top and bottom of the cob and twisting. The kernals came off the cob really easily, but we weren't growing the stuff at commercial volume. I was in a field of the stuff helping fight a brush fire once... that was a helluva thing. Horrible smell.
Popcorn needs to be 13.7-16% moistuer. If your popcorn doesn't pop well put your popcorn in a jar add a little water shake up and refrigerate. It is also important to not damage the seed coat . Popcorn needs moisture for steam and an intact seemed coat to pop. I have raised commercial popcorn, we are graded on cleanliness, moisture, and seed coat damage. Seed coat damage must be less than 4.5%. There several kinds off popcorn kernel types some are mushroom popcorn used for caramel corn or butterfly popcorn for movie theaters. Popcorn seed comes in many colors red, blue, yellow and white.
Awesome video, had me LOL so many times. That corn shucker is a really cool piece of machinery, so very cool. We never used one, but we did used to make our pop corn in a pot on a gas stove. Anne, you are so lucky, you still have that unreal curiosity and excitement when discovering and learning, it's so cool and fun to see, also inspirational to try and get some of that back myself.
I worked with a guy from Iowa who used to work the cornfields in the summer. He told me the difference between pop corn and other corn was that other corn was de-tasseled. Not 100% sure that’s correct but that’s my story and I’m sticking to it. ;)
Love the video. I'm making popcorn now. My dad and I would make popcorn from kernels all the time totally ruined my mom's pot. You need oil first. Then when it's hot add a few kernels when they pop add the rest. Thanks for the video great memories
Thanks Anne , this was the most fun I've had in over a month ! and thanks also for sacrificing your body (health) for sciency experimentation too ;-) lol :-) it was nice to see/ meet Mom & Dad of all trades too :-)
You can do this with normal corn on the cob kernals use a splash of cooking oil and add the melted butter at the end it takes longer in a pot but its nicer than a microwave i think
Grampa had a hand-cranked sheller with a flywheel attached. Made life summat easier for us cousins who all had to go shell bushels of corn....all the time. He's grow sweet corn and let it dry ON the stalk. After that was shelled, we'd cook it up in bit of oil, like popcorn, to make "parched corn". Weird looking stuff, but mighty tasty with a touch of salt. We'd often make that and popcorn at the same time, to sorta mix things up. BTW - parched corn is what you accidentally made in the popcorn machine. :)🍿
What you have is parched corn. both the Indians and early settlers on the Virginia/Carolina frontier, late 1700s, would have known parched corn well. You can eat it as is or perhaps grind/pound it up and add to other foods.
Great video... All corn will POP. but... As corn itself is was hybridized over 1000's of years from certain grasses. Certain varieties would POP larger and that is now what we plant for popping corn. Also, because certain varieties are hybridized a certain way, you have to buy fresh seed each year and you loose some traits IF you save seeds and re-plant. Orville Redenbacher would be pleased with your efforts.
my suspicion is that flint corns are higher in starch and suitable for cornstarch and popcorn.. where as the other edible varieties are higher in sugar, making them sweeter.. hence "sweetcorn " i grew some heirloom glass corn this year and successfully made popcorn with it also.. when the first kernel pops.. take off heat for 1 minute.. i think it helps with more even cooking and higher pop rate.. dehydration rate from memory is somewhere around 13 to 15% from memory.. i didnt measure mine and had a reasonable pop rate
I'm late to this. If you're making popcorn in that pan- I would try this: Use a high heat oil, like vegetable. Shake the pan by sliding it rapidly back and forth on the stove top. We had an aluminum, light weight box with a long handle and a lid full of holes that slid off. Best ever. Well, maybe our West Bend nonstick oil popper was better.
Me too. It was my great aunt's. I have had it the 30 years since she left us. I was surprised to see it, because I've never seen another. And sadly, I have just thrown it out this week, because somehow it finally got an inch crack down from the rim. Amazing pot.
My daughter likes to take field corn off the cob. She calls it her carving corn. I thought for the first part of the video I had a good use for that corn she’d been shelling. Oh well it was worth a try!
Love your show. You have a wonderful charm about you. Your woodstove Ecofan doesn't have a battery but a Peltier chip. Essentially, 2 bi-similiar metals, when heated on one side & cooled on the other, make electricity. Not much, but wired directly to a small motor can drive a fan blade. Interestingly, the same Peltier chip is also in these 12 volt " cool- a - tron" vehicle coolers. They, too, are horribly inefficient, but they pump heat from one side of the chip to the other with heat sinks. Love from Canada.
Root-Heath has a great history. Your sheller would be be from between 1904 when Root Heath moved to Plymouth, Ohio and 1919 when they merged with J.D. Fate to become Fate-Root-Heath Company. In the early 30s they build the Plymouth and later Silver King tractors.
The fact that the inside of the cob goes down, around, and up to discard is pretty darn cool.
Just more proof that - things were better built in the good old days :-)
Best trick for stove-top popping corn I've found is to put 5-7 kernels in the oil(butter) while it heats. Once those begin to pop, add the rest of your kernels, pull off the heat for about 30 sec. and then put it back on the heat. I've had a lot of success in popping more kernels (and therefore burning fewer) this way!
As an old guy, I cannot tell you my sheer delight 1) when Mom of All Trades mentioned popping corn and 2) when you had to admit she was right. Now, I want to emphasize this: Anne, love you. Never change. Always be Anne.
Hi Anne! You'll find that the kernels of popping corn tend to be round, rather than flat. This affects how they dry. The flat, "ordinary" kernels are more likely to dry thoroughly, all the way through, because of the even thickness. However, the round kernels, of popping corn, don't dry properly in the centre. This deposit of dampness gives rise to steam, when the kernels are heated. Given sufficient steam, the pressure, of the steam, will burst through the wall of the kernel, which will pop. The flat or "dent" corn has no such moisture reservoir within it, therefore little steam is created, so you only get "corn nuts."
Stephanie , Your comment explains the basic difference between regular corn and popping corn, thanks for the information.
Makes common sense
That's an awesome video!
Thank you to TomScott for bringing it up!
That corn shucker is amazing. There is corn that is truly popping corn. We’ve been in the popcorn business for over 40 years and if you would ever like to have a discussion about popcorn corn just let me know.
Jeff you mean sheller ? they will also work great on walnuts too...
Anne, you are such a joy to watch. Thank you for the fun evening. Take care and keep popping up.
I think the problem is speed. The microwave heats rapidly and completely thorough while the pan and popcornmaker will slowly warm up the corns and thus will not heat everything at once evenly. Thus allowing the water to escape instead of explosively with the other type of popcorn which probably has more water/a tougher shell.
(also you were linked from Tom Scott's mailing list)
Tut Tut, you're not supposed to mention where you found the video (tho I don't think it matters since you didn't comment that alone).
Anne, your enthusiasm, energy and smiles are refreshing. Keep the great videos coming each week.
You should grow your own popping corn. When I was a kid my dad would let me pick out something different to plant. One year we did popcorn. I think this year I will try to plant popcorn. Thanks for brining this memory back to me.
What you have there is what is called dent corn. Popping corn is different. What we always raised was Japanese hulless. Also, of it is too dry, it won't pop. The reason it pops is the moisture turning into steam and explodes.
More years than I care to remember, a farmer let the kids in High School pick up popcorn in his field after the combines were done in the fields. After picking up the downed popcorn, we all sat around and removed the husks and kernels by hand. The popcorn was then popped and sold at football and basketball games. The money then went to the school for band, art and music programs. Oh, the good old days! I agree with your mother, that is field corn, not popcorn. You can "pop" it, but it is generally referred to as "parched" corn. Have fun with your new, old gadget. God bless and keep growing. You can plant the ones you don't pop. Heat OIL when you pop the corn, butter goes on later.
oh Anne, you should know that Mom is always right
Grandpa had a sheller. It took "field corn" separated the kernels from the cob. It dropped the shelled corn out the bottom and spit the cob out the side. It was a big machine, a whole bushel of corn on the cob went in the top. I just cranked the handle and it did the whole bushel! Grandpa had a small garden plot which had sweet corn and popcorn. There is a difference as you found out! The field corn was the field crop and fed the cattle or went to the elevator for sale. Incidentally he grew corn on half his land and soybeans on the other half. Each year he rotated the crop. Corn drew nitrogen out of the soil, soybeans put it back. That crop rotation reduced the need for fertilizer.
Hi Anne, George here. When I was a kid, we had a big corn sheller. it had a belt drive on one side to run it from a tractor or it had a big flywheel and handle on the other side. I used to love to get that thing going and drop cobs of corn through it. If I adjusted the grinder nubs apart all the way, it would take the green husks off of black walnuts. How bout that,? I really like to see you and your videos. I am not comfortable with most people if they lie with their expressions, ( I have Aspergers) You are truthful with your expressions and I really enjoy your videos. I am talking in circles now, so I will stop. Know that I would share chores with you and your bunch if I were a neighbor.
Having owned and ran a grist mill I would grind special grinds for customers' . Regular field corn is used for the usual things like corn bread, and muffins ect. For those that wanted something special , I ground popcorn which has a buttery flavor. The corn you had we called ' Indian ' corn people really liked the multi color ears , the meal has a rich " nutty " flavor . Yer critter corn was what we old folks called parched corn ! something to chew on while spending a few days in the woods ...
I love the look on your face as you crank the handle,the look of a child when opening a present
Hey Kiddo, glad to see you're back. It's been a while. Have a great day 😊.
Gotta love that smile. I grew up on a dairy farm. We planted corn for the animals and Mom planted popcorn for the family. If I remember correctly, the popcorn she planted was a yellow color or mixed colors. The mixed colored corn we called it Indian corn. Don't ask me why. lol
You need to get a WhirlyPop kettle. I use about a teaspoon of Olive oil with coconut oil. Wait until the cocount oil is all melted then add the olive oil, wait a few seconds and then add your popcorn and slowly start turning the crank until it starts popping, as it starts popping faster, just turn the crank faster, until the lid is starting to open up. Pull it off the heat and dump into a big bowl 1/3 of the popcorn at a time, crank the handle a bit, add popcorn salt, dump another 1/3, add some popcorn salt, and then dump the rest and add a little popcorn salt. Shake the bowl and dump some melted butter on top and shake it around. Volah! A perfect batch of better than theater popcorn! You can do this 3 times and fill up a paper grocery bag.
PS - buy a WhirlyPop kettle and you will be so happy! Can I use butter in my Whirley Pop?
Recommended oils are our Classic Blend Popping Oil (a blend of coconut and canola oils), peanut, corn, canola, or even Green Tea oil. Not recommended is butter or olive oil. These will smoke and burn even at medium temperatures, and you will be disappointed.
Love the old tools. Really clever how it ejects the core. The fan is not a Stirling engine, as that would be purely mechanical. The fan here uses peltier effect device to generate electricity from heat to drive the small electric motor.
Yeah. More moving parts to a Stirling engine, but I've heard somewhere the Peltier ones can go a bit melty if you heat them slow enough that the "cold" side is almost as hot as the hot side.
Also seems like a great way to harvest seeds for next year. Thanks to Tom Scott for leading me to you
Oil works better than butter for cooking the corn. Loved the corn popper!
My grandmother used to use her field and/or sweet corn that they grew and would feed their critters and cooked it like popcorn, but she called it parched corn, and it looked just like that. I loved it growing up.
Nice to see you again lady. Hope you are doing well. 🙏🏻💕
Most people would heat the oil first,then add a few kernels to see if hot enough to add rest of corn to pop to prevent burnt popcorn.Hot,shake,heat again,shake
7:04 Say what now? 😲
That pop-corn-sheller-machine is awesome! Great old-timey engineering 🦾
I knew a few farmers in the past that would grow large patches of popping corn, enough they had plenty to give away to family and friends. You'll be popping your own in no time!
What do you do with the cobs ?
( A :) burn them in the wood stove
( B :) if you smoke your own meat. Mix them your wood chips of choice and cure & smoke your own ham , bacon or goat .
Been doing this for generations in my family.
If you grow popcorn, keep it away from your field corn and sweet corn it will cross pollinate and you will end up with multi seeded cobs. I have also pop'd wheat. You can shell corn by hand (when dry) so if people grow it at home they don't need a corn sheller.
Yes it comes off the cob very easily
Also, if you want to keep "pure" the strains of your proposed popping corn, the varieties must be planted we'll away from each other, with, preferably, a wind barrier between them. Corn is wind pollinated, so protection against the windborne pollen of other varieties, is the key to strain purity.
The slow mo guys have a high speed video of pop corn popping.
The shell of popping corn is stronger and less impervious than field corn so the internal pressure is increased during heating. When the shell fractures the rapid decrease in pressure causes the remaining moisture to flash to steam. The endosperm is extruded into deliciousness we adorn with butter and salt because it cannot get rid of this steam quickly.
Although butter and salt is the best flavor I have used garlic salt, parmesan cheese, and Kent Rollins Red River Ranch seasoning.
Tip. If you have too many un-popped kernels the corn may not have enough moisture. Add a tablespoon of water to a quart of un-popped corn and store in the refrigerator for a couple of days in a sealed container. Stir a couple times.
enjoy.
Having actually used one of those things for hours as a kid I find it very amusing. Use a thiner pan and oil to pop the corn. The old poppers were like a square cake pan with a long handle and lid.
What?? I need this! That's a hell of a lot cooler than shucking them with a knife for corn flour.
I love all your informative videos especially when it involves learning from our past.
the cirn sheller is soo cool!! Absolutely anazing how it works!
Brought up on stove top popcorn we put 3 kernels in first and once those pop dump in the rest as the oil is the correct temp. Great vid Anne👍
FYI. Corn is a grass. The parent stock was selectively selected until we see the corn of today. According to Nutmeg Tavern, native Americans would have cooked the corn on the coals, which would make them pop like popcorn. Of course they would probably be a bit ashy. I've also seen where they steamed the corn in the shucks. They would dry them and rehydrate when ready to eat. Grinding/pounding would yield corn meal/flour. Corn is now one of the most popular crops world wide. Fascinating crop!
Loved the machine, and doing it the 'proper' old school way. Why did I miss this when it came out?
Save some of these and plant them in the spring. We used to grow popcorn when I was a kid and it fried just like regular corn.
My great aunt in Portugal shelled her corn with a pre-shelled cob in her right hand and rubbed the kernels off a full dried ear secured in her left. The denuded ear was ejected into a basket destined for the hearth. As corn is considered animal fodder there she was unaware of the delights of popcorn. No matter the chickens enjoyed it & later became supper a few weeks later. Pop on!
Great video. One small correction. That's not a Stirling Engine running the fan it's an electric motor thermoelectric fan. A thermopile is used to convert thermal energy into electrical energy driving an electric motor. A stirling engine is a heat engine that is operated by the cyclic compression and expansion of air or other gas. They make stirling engine fans as well but they are much more expensive.
Thank you, I was scrolling to see if anyone else had said this or if I would have to myself. Also Anne the TEC is not a 'battery'.
gotta love the mom videography at the microwave in the workshop
Excited to see the popping corn harvested and popped! I was thinking of this past few days as I super enjoy popcorn. The whole fam does!
My Grandfather had a corn sheller... the base was made of oak and it was fun to use.
What a cool gadget. When I was a kid in Missouri, we grew popcorn. Grandpa taught us the trick of grabbing the top and bottom of the cob and twisting. The kernals came off the cob really easily, but we weren't growing the stuff at commercial volume. I was in a field of the stuff helping fight a brush fire once... that was a helluva thing. Horrible smell.
Popcorn needs to be 13.7-16% moistuer. If your popcorn doesn't pop well put your popcorn in a jar add a little water shake up and refrigerate. It is also important to not damage the seed coat . Popcorn needs moisture for steam and an intact seemed coat to pop. I have raised commercial popcorn, we are graded on cleanliness, moisture, and seed coat damage. Seed coat damage must be less than 4.5%. There several kinds off popcorn kernel types some are mushroom popcorn used for caramel corn or butterfly popcorn for movie theaters. Popcorn seed comes in many colors red, blue, yellow and white.
Flint corn is the popping variety, and yes it is what was grown in North America by first nations. There is also dent corn and sweet corn.
Awesome video Anne!!!!! I really enjoyed this one!
Shuck is the verb done to the husks (outer green stuff) of corn.
-
That Stirling fan is PERFECT for wood stoves!
Sheller could come in handy if there is a toilet paper shortage too lol!
😂😂😂
Popping corn seed can be bought from various seed companies. Buy some so you can make popcorn from the seed.
Awesome video, had me LOL so many times. That corn shucker is a really cool piece of machinery, so very cool. We never used one, but we did used to make our pop corn in a pot on a gas stove.
Anne, you are so lucky, you still have that unreal curiosity and excitement when discovering and learning, it's so cool and fun to see, also inspirational to try and get some of that back myself.
I worked with a guy from Iowa who used to work the cornfields in the summer. He told me the difference between pop corn and other corn was that other corn was de-tasseled. Not 100% sure that’s correct but that’s my story and I’m sticking to it. ;)
I love old machines and tools! Great video!
having just watched Anne Reardon's video about popcorn, I was just waiting for the "popping corn" realisation 😂😂
Love the video. I'm making popcorn now. My dad and I would make popcorn from kernels all the time totally ruined my mom's pot. You need oil first. Then when it's hot add a few kernels when they pop add the rest. Thanks for the video great memories
Thanks Anne , this was the most fun I've had in over a month ! and thanks also for sacrificing your body (health) for sciency
experimentation too ;-) lol :-) it was nice to see/ meet Mom & Dad of all trades too :-)
How many folks watching this are just about to go and buy one of these cool things?
This was too much fun. Now I want to find a sheller for myself. Thanks for sharing!
Love the corn shucker. You give inspiration to try new (old) things with such enthusiasm.
So cute!
You could investigate the moisture content of the popping corn and see if you can duplicate it while drying fresh corn cobs.
I’ve done so many experiments the last couple months! Rehydrating, different varieties… I’m hooked ;)
That's pretty amazing. Can't wait to see more videos soon. Keep up the great craftsmanship and hard work my friend. Keep making. God bless.
Now I want an antique corn shell-er 😂.
You can do this with normal corn on the cob kernals use a splash of cooking oil and add the melted butter at the end it takes longer in a pot but its nicer than a microwave i think
That is sooooooo cool.
They used cast iron frying pans. They work well because of heat distribution and retention.
I have to admit, this was one cool video.
Anne you don't have to shell your popcorn. You can put the whole cob in a paper bag and microwave it. You end up with popcorn for less work.
Read little house on the prairie it talks about how she cook popcorn
this was so much fun to watch and I hope you enjoy your popcorn with a side of braised crow.
Grampa had a hand-cranked sheller with a flywheel attached. Made life summat easier for us cousins who all had to go shell bushels of corn....all the time.
He's grow sweet corn and let it dry ON the stalk. After that was shelled, we'd cook it up in bit of oil, like popcorn, to make "parched corn". Weird looking stuff, but mighty tasty with a touch of salt. We'd often make that and popcorn at the same time, to sorta mix things up. BTW - parched corn is what you accidentally made in the popcorn machine. :)🍿
Many years ago, a friend would get a 50# bag of "Popping Corn" from relatives in Minnesota every year. It was definitely labeled "Popping Corn".
What you have is parched corn. both the Indians and early settlers on the Virginia/Carolina frontier, late 1700s, would have known parched corn well. You can eat it as is or perhaps grind/pound it up and add to other foods.
thanks to Tom Scott for the link to this brilliant site
Anne such a video. TY
an old friend has not seen for a long time
Turns out, Mom's always right.
Really cool gizmo!
My 3 year old son loves this video. Now he wants popcorn for dinner every night.
That makes me so happy! Dinner of champions!
OMG that looks like so much fun!
*goat comes in*
it's my show now lol
Great video...
All corn will POP.
but...
As corn itself is was hybridized over 1000's of years from certain grasses.
Certain varieties would POP larger and that is now what we plant for popping corn.
Also, because certain varieties are hybridized a certain way, you have to buy fresh seed each year and you loose some traits IF you save seeds and re-plant.
Orville Redenbacher would be pleased with your efforts.
Educational AND entertaining! Loved it!
my suspicion is that flint corns are higher in starch and suitable for cornstarch and popcorn.. where as the other edible varieties are higher in sugar, making them sweeter.. hence "sweetcorn "
i grew some heirloom glass corn this year and successfully made popcorn with it
also.. when the first kernel pops.. take off heat for 1 minute.. i think it helps with more even cooking and higher pop rate.. dehydration rate from memory is somewhere around 13 to 15% from memory.. i didnt measure mine and had a reasonable pop rate
Great video with some hilarious moments.
I'm late to this. If you're making popcorn in that pan- I would try this: Use a high heat oil, like vegetable. Shake the pan by sliding it rapidly back and forth on the stove top. We had an aluminum, light weight box with a long handle and a lid full of holes that slid off. Best ever. Well, maybe our West Bend nonstick oil popper was better.
You really need to make some merch with your awesome spoon design chalk sketches.
Cool! I bet with lots of butter and some salt it would be just like being at the movies!!
I know that pot! I have the 2qt size as well as the pan. Use to be my dad’s, probably almost 50 years old.
Me too. It was my great aunt's. I have had it the 30 years since she left us. I was surprised to see it, because I've never seen another. And sadly, I have just thrown it out this week, because somehow it finally got an inch crack down from the rim. Amazing pot.
Possibly soaking the squirrel corn in water for ten minutes first.
I will have to do a follow up video, I’ve made some fascinating discoveries!!
@@AnneofAllTrades yes please do a follow up
My daughter likes to take field corn off the cob. She calls it her carving corn. I thought for the first part of the video I had a good use for that corn she’d been shelling. Oh well it was worth a try!
Great video! Made popcorn after watching it.
Looks like Revere Ware you're popping the corn in!
Oh I grew up using these to remove the corn before we dried it for animal feed as a kid. we still use it today.
They are so great!
@@AnneofAllTrades haha they are but we soon removed the crank and attached an electric screw driver. 😂 1 metric tonne of maise is alot 😅
You are adorable! Love your hair btw!
Love your show. You have a wonderful charm about you. Your woodstove Ecofan doesn't have a battery but a Peltier chip. Essentially, 2 bi-similiar metals, when heated on one side & cooled on the other, make electricity. Not much, but wired directly to a small motor can drive a fan blade.
Interestingly, the same Peltier chip is also in these 12 volt " cool- a - tron" vehicle coolers. They, too, are horribly inefficient, but they pump heat from one side of the chip to the other with heat sinks. Love from Canada.
Root-Heath has a great history. Your sheller would be be from between 1904 when Root Heath moved to Plymouth, Ohio and 1919 when they merged with J.D. Fate to become Fate-Root-Heath Company. In the early 30s they build the Plymouth and later Silver King tractors.
Oh really? My dating had it at 1822, I’d love to know where I went wrong!
@@AnneofAllTrades I believe the dates are when the patent was issued
There was a corn sheller at my grandfather’s house when I was a kid and my brother and me would shell corn when we visited him
On the last video I said you make me smile. Ha, You make me laugh!!!