Yourself?

Argh! need help!!!
I've been trying to make popcorn for the most part of January... Buying raw popcorn seeds and popping them in a chinese wok. Way way cheap! like... $2 for enough popcorn seeds to last a month... But I can't seem to get the taste right... nor the garnishings... And the ultra expensive microwavable popcorn just tastes so much better than mine!!!

Standard procedure when I'm popping.
Heat wok medium flame, with about 3 tablespoons worth of oil, when the oil starts smoking, toss in a popcorn seed. wait till it pops, indicating that the wok is hot enough. Fish it out (cos popcorn burns really easily... and then there's a smoky kind of taste), and toss in the rest of the popcorn. Stir with a spatula (important for all the corn to pop). Then quickly cover with wok lid (you don't want the popcorn to go flying all over your kitchen). Depending on the sound of the popcorn, count to 60-70 seconds from the first popcorn pop. After 70 seconds, turn the flame off, no matter how little popcorn has popped (the majority should have though, otherwise your flame is too weak). Failure to turn off the flame will result in BURNT LOUSY POPCORN! (should feed 3)

After the popping part is the flavouring part, and i can't seem to get it to work well...
Pour flavourings before the wok cools. Salt works best, but I can't find a fine grained enough salt. Most of the salt doesn't stick. Butter and syrup tends to make great tasting popcorn, but the popcorn become moist and un crunchy~! Anyone here knows how to flavour popcorn???

posted by Downhere. @ 1:46 pm