Parched Corn

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Parched Corn

Post by CG » Tue Sep 05, 2017 12:07 pm

So, I have an interest in historical cooking, and this video popped up in my subscriptions:

The next video talks about how to use it.

Does anybody here have a tried and true method for parching corn? How much work is required? How do you recommend eating it? How long does it keep? Can the same method be used with any other grains?
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Re: Parched Corn

Post by Asymetryczna » Thu Sep 14, 2017 11:22 am

Drying corn is easy. Not to be a smarty pants but google it and the top 3 responses will answer all of your questions better than a few sentences from myself.
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Re: Parched Corn

Post by Zed Hunter » Tue Jan 22, 2019 6:02 pm

Just like you used to pop popcorn. Skillet or pan small amount of oil or butter keep shaking. Season to taste. Was considered travel food along with jerky. It is best to parch your corn as you go. The kernal keep longer whole. Parching splits the bran and cooks the starch some. I have made it at rendezvous. Corn nuts are a form of parched homoney. The outer bran has been removed by soaking the kernal in lye solution.

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