Dry Corn?
- Thread starter crockett
- Start date
Help Support Muzzleloading Forum:
First, IF you have say a portion of state property that is used to raise corn, and you decide (as a taxpayer after all) to take a few of the dried ears home and then make parched corn... be sure you have harvested eating or milling corn, NOT FEED CORN. :nono:
It appears that feed corn is a bit high in cellulous/fiber content, AND though it works well in a cow or horse's stomach, in a person's stomach it becomes a rather harsh and fast acting laxative.... :redface:
Now you can order (or I buy it in the Hispanic Foods aisle at Shopper's Food Warehouse) stuff called Inca Food: Maiz Cancha Chulpe. It's dried, and apparently parched corn is a South American snack food, so you toast this stuff in a dry, iron skillet, browning it a bit and breaking down the outer husk so you can chew it.
FYI this is just to show you the product... I don't pay $15 for two pounds of this stuff... it goes for a couple of dollars per bag at the grocery store.
LD
It appears that feed corn is a bit high in cellulous/fiber content, AND though it works well in a cow or horse's stomach, in a person's stomach it becomes a rather harsh and fast acting laxative.... :redface:
Now you can order (or I buy it in the Hispanic Foods aisle at Shopper's Food Warehouse) stuff called Inca Food: Maiz Cancha Chulpe. It's dried, and apparently parched corn is a South American snack food, so you toast this stuff in a dry, iron skillet, browning it a bit and breaking down the outer husk so you can chew it.
FYI this is just to show you the product... I don't pay $15 for two pounds of this stuff... it goes for a couple of dollars per bag at the grocery store.
LD
Here's a method that works well for me.
First, peel back the husks on the ears of corn and hang them until they are dry. I hang them from the rafters in the garage as it stays nice and warm there.
After the corn is dry, I remove it from the cob, being careful not to damage the whole kernels, and place it on a tray and let it dry a little more. At this point you have "dried corn".
You can stop now and save the corn until you are on a trip and parch it then or parch the corn ahead of time at home.
To "parch" the corn, put a little oil (optional and very little) in a large skillet and cover the bottom with a single layer of corn and roast until the kernels swell up and take on a slight brown, toasted color. Shake them around so it doesn't burn on one side.
That's it! You now have parched corn. You can eat it as is or throw it in soup or powder it to thicken soup or stew.
First, peel back the husks on the ears of corn and hang them until they are dry. I hang them from the rafters in the garage as it stays nice and warm there.
After the corn is dry, I remove it from the cob, being careful not to damage the whole kernels, and place it on a tray and let it dry a little more. At this point you have "dried corn".
You can stop now and save the corn until you are on a trip and parch it then or parch the corn ahead of time at home.
To "parch" the corn, put a little oil (optional and very little) in a large skillet and cover the bottom with a single layer of corn and roast until the kernels swell up and take on a slight brown, toasted color. Shake them around so it doesn't burn on one side.
That's it! You now have parched corn. You can eat it as is or throw it in soup or powder it to thicken soup or stew.
I've only made parched corn using corn removed from the ear, but some Native Americans apparently did it on the ear, too.
From _The Horse and Dog in Hidatsa Culture_, by Gilbert L. Wilson:
"I made a little bed of coals, laid the ears of corn upon it, and rolled them about with a stick, until they were parched brown. I liked corn parched in this way."
Spence
From _The Horse and Dog in Hidatsa Culture_, by Gilbert L. Wilson:
"I made a little bed of coals, laid the ears of corn upon it, and rolled them about with a stick, until they were parched brown. I liked corn parched in this way."
Spence
You can also take green corn on the cob and cut it off the cob as if you were going to can it. spread and dry that, ( a dehydrator works well here) then parch it in a frying pan. The sugar content is a little highr and the smaller parched cernals sweater to taste. I don't eat it very often these days but used to make it as my field snack. I think ripe dryed on the cob corn then browned is what old reference refer to as parched then. However an elderly lady long sinced passed away taught me this and called it parched corn about 25 years ago. She said they never used to can con when she was young as this 'would keep jest fine in the celler all winter'
Thanks Claude- so I buy ears of corn in the supermarket, pull back the husks to expose the kernels and then let it dry until it is like the "Indian" corn folks put on the their doors in the Fall? I then rub off the kernels and store and parch before a trip?
Is that correct? Thanks again.
Is that correct? Thanks again.
Exactly.crockett said:
Cutting the kernels from the cob allows the juices (and flavor) to run out and they will also not "puff" when you parch them in the pan. Some even suggest using frozen corn, but I'd avoid that as well.
ohio ramrod
75 Cal.
- Joined
- Aug 21, 2008
- Messages
- 7,473
- Reaction score
- 2,213
While the best is made fresh from the garden, a simple method that will work any time of the year is to buy a few cans of whole kernel corn. Spread the kernels out on a screen and place in the oven set at 140 degrees until the corn has dried. I have made some this way and it will keep for up to a year. :idunno: :hmm: :idunno:
hypo
36 Cal.
- Joined
- Sep 9, 2013
- Messages
- 58
- Reaction score
- 13
Aint to pc but I buy the big bags of frozen corn and put in on some foil with a little oil very little oil and bake it at about 120 for hrs till its hard and dry then I throw it in a cotton bad and hang it till I need it have some thats over a year old and still good just gotta add some water and heat and its ready to go.
