When popping popcorn in a pot I sometimes run into a problem where the corn won’t pop very energetically, and while using the same starting amount as other times, they only fill half the volume and taste badly. What factors determine the popcorn fluffiness?
I have tried to conduct the popping procedure the same way each time, but this sometimes happens. I have one hypothesis that it happens after a bag with corn has been opened for a while, since newly bought corn seems to perform well. I thought corn would last half an eternity though, and my failed corn hasn’t been open more than a month or two.