On Apr 14, 8:19*pm, wrote:
> 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

Hey! Some days that's the only exercise I get ;-) Seriously, I
think I do it because my family did it and our electric stove was less
than instantly responsive. Don't the theater poppers have something
that keeps the corn moving inside>
Lynn in Fargo