"Dan S." > wrote in message
...
>> On Apr 14, 7:19 pm, Dan S.
>> > wrote:
>>> I like microwave popcorn, but sometimes I just buy the bag of regular
>>> corn and pop it in the wok.
>>>
>>> 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?
>>>
>>> --
>>> Yours,
>>> Dan S.
>>> the unruly redshirt
>>
>> 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
>> Never bought a package of microwave popcorn in my life
>
> That sounds right, thanks.


Also, one thing I do to make the popcorn crispier and to get very few old
maids is to add the oil and popcorn at the same time to the pot and bring
the heat up slowly watching until the orange kernels turn more yellow. Hold
back the heat so none start to pop prematurely. Once I have a uniform color
all around I crank the heat up and put the top on and start shaking. And
yes, steam relief is important.

Paul