On Apr 14, 6:05*pm, Dan S.
> wrote:
> > On Apr 14, 7:19*pm, Dan S.
> .....
> >> I use vegetable oil and it never comes out as crisp as the microwave
> >> stuff. *In fact, you could almost say it's stale or chewy tasting.
>
> >> How can I remedy this?
>
> > Make sure you lift the cover of the wok a LITTLE several times during
> > popping to let the steam out. The steam is what makes it soggy. *Also
> > you gotta shake the hell out of the pan while it's steadily popping so
> > it won't burn. I use a 2 or 3 quart sauce pan or my Revereware Dutch
> > Oven.
> > Lynn in Fargo
> .....
> That sounds right, thanks.

It's right about letting out the steam -- visualize the movie theater
machine with the popcorn pushing the lid up. To avoid burning just
turn the heat down, you don't have to shake and shake. -aem