Parched corn

[SgtErv]

Nice That'd be a good, crunchy relish for a salad.

I was going to ask about putting it in "wet" foods, and if it sort of reconstituted. I didn't know of cooking it like I did would prevent water absorption. Thanks for sharing.

I really didn't think I'd like it, but it is surprising very good, kind of like a better version of popcorn. I made it mainly to have something HC to munch on while doing interpreting.

 

[Black Hand]

Try coarsely grinding parched corn and mixing with maple sugar (and a little fresh-ground cinnamon). Makes a tasty, energy-rich snack on the trail.

 

[Loyalist Dave]

Well frying the corn isn't parching it. :grin: It's tasty like a corn chip though. Bacon grease works well too.

LD

 

[Wes/Tex]

I made some charcoal this weekend so I decided to try it out by giving parched corn a try again...

That's close to the ole version used by the early ranging companies here in Texas. In his truly hard to find small book "27 Years On The Frontier", William Banta described the method before they left to trail after marauding tribes. Ashes from the fire were gathered and sifted fairly clean and the shelled corn was mixed in and all went in an iron pot to heat over an open fire. Time was not specified but I'd start at about an hour. The corn kernels were sifted out and run through a hand grinder. Similar roast and hand grind was used on coffee beans. A pound bag of each, three loaves of home made bread and canteen were all they loaded aboard the horses before they left. Meat was so plentiful as to be gathered every day along the trail. Live light and ride hard! Could be worse! :haha:

 

[SgtErv]

I thought doing that with dried corn was parching it?

Whatever I made tasted good haha

 

[Black Hand]

Well frying the corn isn't parching it.

I'm suggesting a film of oil, enough to coat the bottom of the pan and assist with heat transfer, but not enough to immerse (to any depth) the corn kernels.

 

[Claude Mathis]

Well frying the corn isn't parching it.

I'm suggesting a film of oil, enough to coat the bottom of the pan and assist with heat transfer, but not enough to immerse (to any depth) the corn kernels.

I agree.

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.

 

[SgtErv]

Sounds like how I did it. They weren't immersed at all; the pan just had a little coating so they wouldn't stick or be scalded. I used low heat as well.

 

[Nativearizonan]

Parch, by definition means to make extremely dry. Adding oil does not fit the definition of parching. There is a good reason for not adding oil. Oil goes rancid. Dry Parched corn will keep pretty well, even if there is a small amount of corn oil in the germ, but depending on the kind of oil and the amount of heat, oil on the outside of the kernels can go rancid pretty quick, perhaps before you even finish making it.

It is better to parch corn in the oven, although it can be done in any kind of a pan if it is watched and moved consistently so it does not burn.

If you want to put oil on it, and salt it like popcorn, go ahead, but I would hesitate to call it parched corn. Perhaps one of the other names listed by Spence would be more appropriate.

 

[Claude Mathis]

Sounds like how I did it. They weren't immersed at all; the pan just had a little coating so they wouldn't stick or be scalded. I used low heat as well.

Exactly. :thumbsup:

 

[coloradoclyde]

So far I've done everything everyone has suggested....The variety of corn makes a big difference in taste...

While doing some research I came across a period reference of oat cakes....Just water and oats shaped into a flat disc and cooked in a pan....So I made this for breakfast using rolled oats....

Much more palatable.... :thumbsup: