On Apr 15, 2:04*am, "Paul M. Cook" > wrote:
> "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

Try using room temperature oil (on medium or medium high heat) and
about 5 kernels of raw corn. Put the cover on. When two or three of
the kernels have popped, pour in the rest. Pops in a much shorter
time!
Lynn in Fargo