FLOPCORN (flop’ korn) n. The unpopped kernels at the bottom of the cooker.
If you are one of those people who really appreciate the way popcorn tastes when it is made the old-fashioned way, in an electric popper, on the stove, or even (Gasp!) over a campfire, then you most likely have dealt with flopcorn. Flopcorn can usually be avoided by buying a higher grade of popcorn, such as the kind you find in bulk at some food stores, or those labeled as “gourmet popping corn”. Flopcorn rarely, if ever, occurs when dealing with popcorn made in a microwave oven or an air popper. Okay, so you might be getting a more effecient product with those microwavable little bags filled with butter-flavoured kernels drenched in transfats. Most every kernel popped, but you miss out on actaully seeing nature in action as heat and simple vegetable fats merge on a kernel and make it release all its moisture and explode with amazing flavour. The flopcorn can actually be saved, if your mission for the perfect bowl of movie popcorn goes a little wonky. Flopcorn can possibly survive for another go around and be there as your snack for the next movie. So, unplug that microwave, and get your biggest saucepan oiled up for the flopcorn challenge. Try making it the old-fashioned way and have no flopcorn. No matter if you end up with some or not, you will be pleased with the results.