How to Pop Millet
“Popping millet requires putting a pan on a burner, making sure the gas flame doesn’t touch the bottom of the pan and moving the pan around to keep the millet from burning. Pop millet in a couple of easy steps with help from a private chef and caterer in this free video on snack recipes.”
How to Pop Sorghum:
“Popping sorghum grain dry, without oil, on the stovetop without using a popcorn popper.”
And finally, how to puff any grain
1. Fill a deep saucepan about 3/4 full with salted water, and bring to a rolling boil. Specific ratios are not important for this technique. Be sure to have plenty of boiling water for the amount of grains being cooked, much like cooking pasta. Add the grains to the boiling water. Check the package or cook time of the specific grain and boil them for five minutes longer than directed so the grains become fully hydrated. 00:31
2. With a fine mesh sieve, strain out the water and spread the cooked grain onto a sheet tray to dry completely for up to two days. 01:24
3. Prepare a saucepan or bowl with a sieve and set aside. Fill another saucepan about 1/4 full with oil and heat until it starts to smoke, about 450 to 500 degrees. Add the cooked grains. They will puff almost instantly, and should be strained immediately. Transfer the strained grains to a clean dishtowel or napkin, season with salt and let them cool before using.