How do you go aboaut parching corn? And is the same as making corn nuts? I ahve some field corn and need to know how to parch it, I tried using cast iron frying pan, but all I get is a poor field popcorn....HELP!!!! Thanks Dave A self sufficient wannabe...maybe if the wife leaves(she's all city)

-- David Rissel (dr43147@yahoo.com), December 08, 2001

Answers

Parched Corn (use whole dried kernels)

Put kernels in hot oven in one layer on cookie sheet, stirring until brown and crunchy. Add a little oil and salt if desired. (Will last forever without oil)

-- Tracy (tbrock@splitrocktel.net), December 08, 2001.

David, maybe what your problem is that you are leaving the kernels set too long on the frying pan? Keep stirring them around, as Tracy had mentioned, maybe you will have better luck. Timing is everything.

Sounds like you are on you way to making Rockhominy / pinole? If so, good luck.

-- j.r. guerra (jrguerra@boultinghousesimpson.com), December 10, 2001.

Huh, I was taught to soak the corn first, so that the skin was soft but the center of the corn kernal way still be hard, then surface dry and pop into very hot oven, (or oil) maybe I'm thinking of something else?.

-- Thumper (slrldr@yahoo.com), December 10, 2001.

Parched corn is a very old Indian recipe that is eaten both as a snack and in main dishes. The proper way to parching corn in the Hopi tradition is as follows: Parched Corn (Kutuki) 1) Heat clean, fine sand in a cast iron pot until it becomes dark brown and hot(water sprinkled on it should sizzle and pop). 2) Pour in a cup or two of dried corn. (Old corn will be crunchy; this year's corn will be harder). 3) Stir corn briskly, to keep it from burning, until it stops popping. 4) Remove corn from the sand with a sieve and pour into a bowl. 5) Sprinkle corn with salt water (1 tablespoon salt dissolved in 1 cup of water), and stir with a corn cob that has been dipped in the salt water. 6) Add pinons or peach pits for variety.

This also works well with white tepary beans, except these do not pop. Remove the beans when they have browned slightly. I am told that parched beans are often the first salty food to be served to Hopis who are ending a fast.

-- Thomas Cali (vlest319@aol.com), December 10, 2001.