Question about Paragon 1911-8 Popcorn Maker
We have problems returning pot to cooking position after pot is lowered for emptying. It is extremely hot and hard to reposition,
I use an old heavy 3-quart alumnium sauce pan with a loose-fitting lid, canola oil, and high heat with about 1/2-cup of standard grocery-store yellow popcorn. I get the empty pot nice and hot, add the oil, then the corn, then the pot lid. I shake it occasionally, but basically let it go until the lid starts to rise off the pot, and I don't hear any more pops. Pour it into a large bowl, toss it with very fine sea salt, and go to town! It's also fantastic made with bacon fat, but you need to use slightly lower heat to keep it from burning and prepare for visitors: The smell of popcorn and bacon fat draws crowds.
Posted on Mar 05, 2008
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Posted on Jan 02, 2017
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