No, because too much water in a popcorn kernel will lead to a very weak, if any, pop. The more water in the kernel means you need to heat it longer. If there is too much water in the kernel, the water will never get hot enough to pop.
The physics of popcorn popping are quite interesting. In any popcorn popper you use (stove top, microwave or hot air) it works the same way:
- The popcorn kernel is a tough coated seed with a damp internal core of starchy material
- As it is heated the water in the inner part would like to boil but the pressure and containment of the kernel's coat prevents it from doing so.
- Eventually the pressure on the inside gets high enough to rupture the tough coat
- The sudden release of pressure lets the water that was way over boiling point suddenly flash into steam (and taking up a lot more volume in the process)
- This expanding steam froths up the starch into the white popped corn then evaporates into the air
by putting a small amount of popcorn in a small brow paper bag and folding the end of it and cooking it like you do microwaveable popcorn. it really works and it cuts out the fat.
I take one of the metal racks out of the oven and put it on the stove top. That will give you metal to metal to shake your pot on.
Here are a few ideas: Whichtype of popcorn leaves the fewest unpopped kernals? Does refridgerating popcorn kernals have an effect on how many kernals get popped in the microwave? Does freezing popcorn kernals have an effect on how many kernals get popped in the microwave?