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Parched Corn

 
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Beowulf65
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Real Name: Anonymous

PostPosted: Mon Nov 19, 2007 12:12 pm    Post subject: Parched Corn Reply with quote

How to Make Parched Corn
One of the staples of the early long hunters and native Americans was parched corn. It was said that it could feed a native with nothing else but water for weeks. It was used when no game was found.

Corn is first dried (dehydrate frozen corn in a dehydrator) add oil, Almost any kind of oil or grease works, just heat a skillet on a low heat and oil the skillet. Once the skillet has gotten hot take a paper towel and spread the oil around wiping up all but just a thin coat. (PAM spray works very well for this.) Next, pour a little of the dried corn in to the skillet. You should have not quite enough corn to coat the bottom of the skillet. You have to constantly stir the corn around so it won't burn. It takes less than a minute to parch the corn. When it swells up and turns a light to medium brown color, it is ready. Some of it may partially pop like pop corn.

This corn can then be eaten as is or boiled into a porridge or mixed 4 oz of parched corn with a cup of cold water as a moving ration, called pinole. (this was with partially ground parched corn). It is also added to stews. It can be ground into flour. Boiled in water like a mush then eaten as is or fried.
Didn't see it till late, but this is how I was taught to do it. Hope ya like it.
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