Quick & Easy Parched Corn The Modern Way
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- In this video Lonnie shows how to make the traditional parched corn also known as pinole using modern methods. Parched corn is very useful as a trail food or as an important food to store away for "hard times". A person can live on parched corn alone for several weeks or longer with no ill affects according to old time woodscraft authorities.
I really did find it funny. You're incredibly intelligent and I learn from each video you put out. You're well spoken and I appreciate what you're doing on youtube, I believe that the global watchers are benefiting from your videos.
I love your vids ! Keep em coming .. Because of your hammock video I was inspired to build my own ,then used your canvas tent idea with the marbles for my tarp/tent shelter.now I gotta go find some corn and give it a try. I appreciate you passing on your knowledge. Thanks from Penticton British Columbia Canada.
Finally somebody real! It's cold out there and I'm not going just for a video! Thanks for posting
Lonnie, I want to thank you for all of your videos. I found your channel a few days ago and have been watching ever since. You are an amazing individual. Thank you!
Great video Lonnie - thanks for going through that process. I've just discovered "parched corn" as of late and found this very helpful.
I was stunned when I saw your hot-air popper. That model has been sitting, unused, in my kitchen for years! Bought two pounds of dried pinole corn (a white dented whole kernel) at our local Winco's bulk products dept. for $0.77 per pound! Ran 'em all through the popper with each batch taking about 1-2 minutes for a golden brownish color. (I pulled off the "tower" and just covered the stack with a strainer in case they tried to jump out. Can't see squat with the tower on) Used a flashlight to keep tabs on the color. That popper works great! After cooling to room temperature, I ground the resultant parched corn up using your style of coffee grinder and, wow, took about 45 seconds per batch. So, I had a third of a cup with cold water and abt two tsp of brown sugar at lunchtime for my total meal (ever chew on sand?). Tasted like, sweet, but "nutty". Not unpleasant. That evening for dinner I had 1/3 cup cold with water and a dose of real maple syrup. Still gritty, but not as tassty as with the brown sugar. This morning I had it cooked (5 min) with seventy grams of thawed blueberrries and a little sugar. Pretty good! I'm still going, alive, feeling no pain and (apparently) with no ill effects. I'm storing it in a muslin belt bag. So I've got at least a weeks worth of food if necessary for only $ 1.54 !!!! 51 batches to go! (Just kidding!!!) Cheers all!
My dad had a popper just like that when I was a kid, Same colors and everything. Cool
Lonnie? You just blew my mind with parched corn info. & I just got done watching Mr. Townsend & son’s videos on the subject & didn’t think there was anything left to learn. 👍🏼
Your videos are the best I have seen on TH-cam in a while. Keep up the good work, friend.
The Dried corn on Amazon was probably John Copes corn, a PA Dutch favorite you soak it in milk add eggs and bake. Usually served at Thanksgiving. I have made my own on top of our wood stove you need to keep it up off the surface and stir often. It gets a nutty flavor. Loved the video as this Indian Staple is written about in The 1800s book " Early New England Colonial Life" which is an excellent source of old ways knowledge! You can download it for free from iBooks.
Can't thank you enough for this one Lonnie , have a very happy tummy now
Keep the great vids coming
Great video.. I haven't had homemade Pinole in over 30 years when my grandmother made it for us my paternal grandmother in Rural Mexico and our adopted abuelita who was like a big sister to father's mom also made it for us in Baja.I will add it to my hunting bag rations, I like this idea since its a food I grew up with and I also love cornmeal mush.
One of the benefits of parching corn on a bed of coals is that the kernels will get a coating of ash. This should be shaken loose, but some will always remain, and that's actually a great thing. That tiny bit of ash will mix with the water when you're rehydrating the parched corn to cook & eat it, and that in turn will make more of the proteins in the corn biologically available for digestion & nutrition. You only want a small amount of ash though, or it'll be too alkaline for comfort, so winnowing (air-sifting) the ember-parched corn is usually a good idea.
campfire ash can also be used in place of baking soda in recipes roughly in a 4 to one substitution. In other words if one teaspoon of soda is required then that soda can be substituted with 4 teaspoons of ash.
Great video Lonnie I always wondered how to parch corn. Never got around to it. I didn't know about field corn but if your'e hungary anything tastes good. I like your videos Lonnie cause you are slow and tell exactly how to do something. Take care Digger
Just teasin' Lonnie !, Love your stuff man. I "built" my first hammock from your tutorial.
Thanks for the history lesson! Bet most don't realize how much Mexican food they really eat! great vids!
Thanks for sharing Mr. & Mrs. Phreshayr! Peace & Best Wishes -
awesome vid brother, when I make corn meal mush as I like to call it, I add two big finger full of brown sugar just to take the bland taste out of it and it is really good. when I did the outdoor living series this is what I ate a lot of.
I really like my parched corn, but I also carry parched peas and chia seeds for nutrition. It appears the popper works more efficiently than the frying pan I have been using.Thanks, Clark
Virginia Bradley Hello! Do u use peas that r in a bag, if not can I? Also, do u parch them same way as the corn? Thank u
thanks for breakfast lonnie.iv'e always wondered what pinole was .it looks very nourishing.
i dont know if we can get airpoppers here in the uk,but i'll give it a try.
thanks again mate,stay safe.
john.
Pretty cool! Parched corn and corn flour the modern way! Great vid Lonnie!
I like theses old videos.
Hey, no beard!
You can add all kinds of stuff to this to make a meal.
Raisins, sugar,honey, syrup,nuts,seeds
Vegies,meat,fish. A great idea for a staple food. Thx
Great video! Thanks for working so hard to educate us. 👍
That's a really valuable lesson. Maybe I'll even make my own masa harina now.
Umm, Masa Harina is parched corn that has been nixtmalized, dried, then ground....I think.... Any experts that can comment?
Hey Lonnie! Way Down South, Here in Dixie, We Call it "Grits"! I bet I eat grits 3 or 4 times a week, and have my whole life! Try a "Sunnyside Up" Fried Egg stirred up in it with Bacon crunched up on top! Or, Sharp Cheddar Cheese in it! Betcha can't stop at on bowl full!!
I have one of those Air Poppers, I think I'll try doing it like that just for fun!
Thanks Much, Y'all Stay Safe & Healthy!
+James White Yum yum. :0)
You can also add some Brown sugar to it and some cinnamon and eat it like Cream of Wheat. I grew up on this as well and I eat it 3 times a week or more. Though I have learned you need to use a bit more water when making it as it keeps it from lumping up.
I eat grits w/cheese or butter 'n salt(tastes like corn on the cob!) I'd heard about 'em reading novels as a teenager. Then, while hitchhiking one day in the '60s, I was in need of breakfast in Maine one morning and saw them on the menu! Well, I couldn't resist trying 'em and been eatin' 'em ever since. And I'm a "displaced" Connecticut Yankee living in Utah!
A great new channel for me! Hello from south Florida. We eat more of a grit style down here and I like mine with sorgrom syrup, one of the reasons I diabetic. I love your channel. Best of luck from south Florida
The way Connie cooked that fish, I would be hoping for more too, :-))
That almost reminds me of grits, but after you added the the milk it looks like a cross between grits and cream of wheat. Me and my wife are going to get that a shot thanks for the video and the wisdom!
great video thanks for the shortcut.
hey Lani try this for size when you're making up your park corn cereal bring 1 cup of water to the boil add the other half a cup cold to your powdered corn after that into a slurry then stir that into your boiling water and whisk as you do you'll get less and smaller lumps
preper embaeado Thank you for that tip. I'll give it a try.
Wow, that air popper is a great labor saver, all right.....It occurred to me that you could get feed corn from the feed store too. It should be perfect..... Another thing, using nixtmalized corn would be even better. It would take longer to prepare, but be more nutritious.
I've never had it either but the videos I've watched say it taste like "corn nuts' the kind you buy in the store, thought I would try it that way too! Thanks for the very fine video!~ next time I am at the Good Will I am picking up an air popper
I’ve never heard of this so naturally I’ll have to make some . We keep a popper on the counter anyway making popcorn for her mini pigs as a treat . I’m assuming rinsed feed corn would work as well. Thanks . Have a great day
man that looks good. wish i had some for my breakfast. love ur videos my friend.
Really like your videos! I'm going to have to try this. I've had parched corn before, dry on the trail, but that's it. Wondering how much it tastes like polenta. Keep up the vids and we'll certainly keep watching!
Ah, yes. Pinol or pinole depending on where you live in Latin America. It's real common down there as a drink and an ingredient in certain special occasion foods. Where I'm from, it's mixed with different peppers, spices and with cacao beans to make the national drink. We make a soup too with chicken in pinol.
+philomelodia Sounds like some very interesting and tasty recipes. It would be interesting to taste each of them
Looks good! Now can store and eat the corn right after you dried it in the air popper too and not grind it to a powder! always learn something from you! Take Care
our "people of the light feet" i believe this the translation, that is the natives of northern mexico use to eat pinole mixed with grounded cinnamon and sugar, you should taste it, is the most exquisite dessert, but they use white corn. Its fiber high and if you use sugar substitute is diabetic friendly, and you can make atole just adding hot milk and chocolate.
María Elena Villarreal I never thought of adding cinnamon but you are right. That does sound wonderful. Will have to give that a try as well as Atole. Thank you.
Great video! Keep them coming!!
Hey, it's a popcorn pumper! I had the same one with the butter dish on top. They don't all have that. Early to mid 80's machine. Anyways I'm gonna remember this recipe if I ever find some dried corn. Thanks!
I never heard of parched corn, this is too cool and easy to do really. Looks like out meal or similair, so , on the trail tho, they would eat that with out milk or anything, just eat it from the pot i suppose eh? Good vid thank you, your vids are very informative, love your stuff bud
Very useful information. Thanks
awesome idea. Thank you for the information.
My Grandmother used to dry corn on screens in the yard and when it was time to cook it for dinner she put it in a pan with milk on the back of the wood stove and I remember it was delicious.. What is the difference between parched and dried? Wondering if you could get the same results using a food dehydrator? Interesting video!!
Good stuff, Lonnie. Thanks.
Holy cow that sets up fast! I guess it makes sense considering what cornstarch does when it hits hot water though. lol
Reminds me of grits or polenta. I bet it would be mighty tasty with a little butter and a splash of buttermilk too. ;)
***** That DOES sound good to use some butter and buttermilk, mmmmm.
Now that you mention it, I think your right. I think I remember reading that in one of my Diabetes newsletters. Well I've got some whole grain sweet corn comming from Amazon. I'll look around the 2 grocery stores I go to & see if I can find this stuff. I saw a brand name on Amazon that I know both stores carry so maybe they will have the companys dried corn. Thanks.
Lonnie, watching you make your breakfast cereal, I kept thinking frying pan and "Johnnycakes". ;)
I've learn something and I'm mexican! We love pinole but as a hot beverage in winter just add more water and brown sugar (+dark chocolat 👌) I didnt tough eat it like a cereal XD
Sounds really good and tasty.
Polenta has it's roots in Mexican cuisine. This would be similar to Polenta, minus the butter, milk or cheese that is usually added.
Enjoyed the video, thanks.
TheLastZ0mbie You are welcome and thank you for watching
Hi could you use regular field corn...like you feed horses or pigs.thanks I like your videos
At 12:44.. Awwwww. C'mon Lonnie.. Take one for the team.
Pain is temporary
Vid is forever.. d;^)
Great tutorial. Thanks for your efforts. I swear it looks a lot like grits "lite" or somethin like.
Will be tryin that.. d:^)
I LOVE your vids.. but how does this compare to cornstarch... and how do you make "the unpoppabale" popcorn from the raw knob? thank you!!!!
Hey, I enjoyed your video doing this the modern way which was good.
Why don't you store it in a mason jar. You could oven can it after you grind it and it would last a lot longer. I would think that you could store it for years after oven caning it.
Canning should be a great way to preserve the corn..
Lonnie, I enjoyed this as always. I live outside of Wasilla and want to try this. What is your source of the dried corn? All I can find is feed at 3 bears and such. Any sources in the Valley or Anchorage or did you Amazon it? Thanks! Rush (I said hello to you and your wife during your Chinese meal in Wasilla a while back).
Thanks for introducing yourself. I enjoy meeting those who watch my videos. Many viewers of my videos feel like they kind of know me, in a way, since they see me so often in the videos but I don't generally have that connection. I am able to experience that connection only when someone like you comes up to me when we are in town and introduces themselves. *Then* I get to meet you folks.
You can get the corn from Margaret Loew @ "*Wholy Living*". Look on the web for "Wholy Living" you will see the directions there for getting to her place of business back of Palmer, Alaska While you are there, you and / or your wife (if you are married) just might be interested in looking over many of her other products she carries.
Far North Bushcraft And Survival Thanks, Lonnie! My wife Jenny and I will go by and do some shopping with Ms. Loew. Have a blessed day!
Hi ya Lonnie! Thank u for providing the links on where I can get the corn, I checked them out, Azure delivers to Oklahoma City. Questions; u said u have bought 20 lbs, how did u store it/and how long do u think it will store?? I might have a problem with storing because I don’t run heat/air, it gets hot here, got a suggestion? Was ur cereal crunchy or soft??? Guess what, went to visit my son Sunday, showed him picture of the mora robust from the link u’d sent me before and had him order it!!! Can’t wait to have it n my hand!!! I truly appreciate all the help u’ve given me Lonnie, u have nooo idea what it means to me. Thank u much
We have had the corn we have now for years and it is still fine as Connie just used some a couple weeks ago to make some tortillas for tacos. We keep it in a cool location which is an unheated room on or near the floor. If it is warm there and / or humid, then it would probably be best to place the corn in a food grade sealed container if you are going to store it for a long time. I have found free food grade plastic buckets from bakeries before as that is how they get their apple, cherry etc fillings for their pastries. Also it would not hurt to place an oxygen absorber in the bucket of grain before you seal it if you are going to not be using it for a long time. I have seen where some folks use the disposable hand warmers as food safe oxygen absorbers but you may want to research that since i have never personally tried that.
The cereal is soft with firmer textured pieces of corn that do not get ground up completely. So I guess I would say that it is a combination of soft as well as firm.
I'm glad that you find the information on my videos helpful for you. I appreciate you watching the videos.
I add the brown sugar to it after it is made and while I am mixing it all up
Feedstores carry it. The superheated air of the popper should sterilize it, if such should be needed. If a few kernels looks nasty, discard them (you can always give it to the chickens).
Awesome video, practical and doable by anyone, the only problem I can see is having to haul all your electrical equipment and have the power to run it out in the bush. Hummm maybe one of those Patriot power gadgets they are advertising.
awesome going to make some today
Have you made parched peas,Great info,Very good video,Thanks
Brian Tokarchuk No I have never had parched peas or even heard of parching them either. You are welcome and thank you.
I've always wondered what this stuff was. Now I wonder where I can find some dried corn. I want to try this.
Good stuff
parched corn and pinole are not the same thing. parched corn is just the
'popped" corn. pinole is the ground finished mixture. another name for pinole is cold flour, used by long hunters and pioneers.
'
+Mark Coffman parched corn isn't popped
What's the difference between what you made on the video and corn meal? What about corn bread mix, I don't know the ingredients of corn bread mix like "Jiffy" but I'm just wondering if it would be the same thing? I know a lot of old camping/survival books I have read will mention carrying corn meal. Thanks.
Thanks
Very true! I guess polenta would be most similar to Atoli
Looks delicious, maybe whit little bit of honey or maple syrup.
great video thank you
Doug LastName You are welcome, and thanks
Oh I was just asking if you could store it right after you "toasted" it in the air popper and eat it in that state too if you wanted to with out "powdering" it up.
Short answer; Yes. The early settlers(longhunters.etc.) learned from the Indians that parched corn was almost a perfect trail food. You would prepare it like Lonnie does in your own home. On the trail, you carried the parched kernals if you couldn't get it ground.... If circumstances were such that you didn't have the luxury of a chance to cook, you could just eat the kernals out of hand.
interesting - ill have to check the nearest feed store - see if they have it fer chicken feed or such - much obliged and u folks take care
Where I come from we call that grits. Instead of milk we add butter and salt.
You know you sound like that guy from the prairie home companion
Oh, please! That came to my mind, too, but I'm to polite not to associate him with GK. Listening to GK spinning his tales (for the 5 minutes I could handle it) was the auditory equivalent of watching paint dry!
Hi hope all is well. Is whole sweet corn, same as field corn? Looks like field corn you called it whole sweet corn. Why the cloth bag, better than plastic? When I make mine will boil it in chaga tea. You should try adding some of your birch sap! Thanks to your wife , well done.
grits are made of ground corn.like mine with butter an pepper and three un popped eggs, bacon an toast, set for the day! make (real thick) dry with with a fat tablespoon of flour,pat into a cake an fry in bacon fat (can add onions,berries, whatnot to suit taste) taste pretty good also, or a mush with brown sugar or honey, kids like this alot. an last isnt bannock just grounded corn?
Do you parch all of your corn when you get it, or wait until you have a need? Before you got your hot air popper, when you parched corn in a pan, did it pop like the hot air popper or just turn brown? Does corn last longer parched? Do you have a video of you parching corn in a pan? Do you think any old hot air popper will do, or should I look for the unit you have? I have a Presto Stirring popper that has a stirring arm but I think it may be too hot for parching corn. What about microwave popping, have you tried that for parching? Have you tried Blue corn?
Corn should parch just fine in your stove top presto stirring popcorn pot if used on a low heat and cooked slowly. Corn will parch fine in a stove top pan as long as it is on a low heat and is moved/stirred constantly. I parch my corn as I need it a few batches at a time. I have only used my side air inlets type hot air popcorn popper for parching the corn but I am guessing that any hot air popper should work fairly well. I would guess that the corn would last long in it's raw but dry state rather than parched though parched corn will last a long time. I think I heard that king Tut had viable corn kernels in his tomb that actually grew corn after it was found. I personally do not like cooking in a microwave any more than I have to.
Oh cool thanks alot man
a hair dryer works pretty good too
Thanks for sharing! :)
check out misty prepper's video " the preppers last meal ". I don't grind my own corn just use plain corn meal and eat it as mush.
So this is sort of like a corn oatmeal without the oats?
"home life in Colonial days" by Alice Morse Earles ( correct book)
I have heard of parched corn my whole life and knew at6 one time it was widely used. after seeing the video it has got me to wondering if someone could use barley , wheat , and field peas the same way.i would like to heard your comments on that. thank you for the video.
Technically you could. They're all grains and can be cooked, ground and eaten in the same way. I can't say anything for taste as I haven't tried it myself.
Don't over cook the barley and wheat though. Makes a "Depression era" coffee substitute. My grandmother said she preferred hers to Store bought Folgers - but she'd never make it for me to try.
Your making corn meal. I think the parched corn is pre grind roasted corn. Thanks.
Lonnie traiy it with fish onions and some hot peppers u will see how delicious it would be.
as usual, good video. Is there a difference between pinole and masa?
Ì'd like too do this like hominy crits, Mississippi style, drop in an egg while cooking along with some cheese. No milk.maybe some hot sause .
I have the same flatware.
Different may try it. So you made momma get up before the roosters to film ya eating it lol
Hi ya Lonnie! This looks interesting, I’ll have to try it, it’s something to have around in hard times or emergencies. I once read or watched something, I think it pertained to fresh corn, a study was done with two groups of people, one ate only corn, the other ate corn with other foods, the one that ate only corn developed an illness or disease, have u heard of it? I hear people use feed corn, thought of buying that n past to make other food, I knew it would need cleaning before consuming. This past winter we sold deer corn, triple clean bag said, really wanted to buy it but...still Leary, what’s ur opinion on feed corn? Chaga tea must be good, u got a whole pot going there, wished it grew here, I’d love to try it. High to Connie. Thank u
I really do not know about feed corn so I can not comment on that. We get our corn from a small wholesome bulk foods retailer called "Wholy Living". I do not know how national Wholy Living would be since it is based in Alaska . Another similar type business that is, I believe, nation wide is "Azure Standard". We have not personally dealt with Azure Standard but have neighbors who have and as far as we know, they are happy.
shopping.wholyliving.com/
www.azurestandard.com/
Would you end up the the same final product if you parched stone ground cornmeal?
nancejo It would not be quite the same thing. When parching the whole kernel, the kernel "puffs" or "swells" somewhat giving the end product a different texture. Now in all reality I'm not sure if the difference would be noticeable. It may or may not.
Lonnie, can you describe what it tastes like? Interesting stuff. Thanks
Depends on what you mix with it, if anything. Your taste buds will differ from mine, so experiment.
North Man you just made grits!!!
Grits may or may not have part of the corn kernel processed out and grits are not parched.
Why not cut a couple of steps out and use yellow corn grits? I throw some yellow corn grits in a fry pan with a little oil.
muddog1561 Well the reason why I don't do it your way is that I prefer to do my own processing from corn that we personally choose. I prefer to be more self sufficient. Putting grits in the skillet like you do, does sound good though.
***** Your more in a position to be self sufficient than I am. It's still good to know the old ways.
do you have to use sweet corn or can you use field corn?
Hang on a mo!! Who was holding the camera at the end haha
And that's how I roast my coffee. Eww, except for the blade grinder...much more pleasant to use the old burr-type grinder--the wooden box with a crank on top type.
Wade Patton You "roast" your coffee in a hot air popcorn maker? I have never roasted coffee before. Does that method "roast" it enough? Sounds intriguing. I too prefer the hand grinders. I would love too haave one like yours. I have been eyeballiing them for years. Those things are expensive however and I havn't been able to justify buying one. We have a small non adustable one that sets on top of a small glass jar. It however produces too course of a grind for coffee and there is no way that I have fond to adjust the grind on this one. It was a thrift store "special".
***** Air poppers are the standard poor-boy way of roasting coffee. Yes, you can get a full-on French roast (too heavy for me) with the air poppers. Sometimes less is more. It's amazing how much you can vary a coffee by the levels of roast. Green coffee beans keep practically forever, once roasted start declining, I grind as I make it. Ground coffee starts going off in just a few days. There's plenty about air poppers and coffee at Sweet Maria's (where I order my beans). They also sell the expensive stuff.
The grinder I use came from an antiques/junk store. It's probably 100 years old. I added washers to obtain the grind I wanted. Caution though, many aren't functional and only sold as decoration. If you get one, remember that coarser grinding works faster. 1/3 cup takes me 70-90 revolutions of the crank, and I used to do that every single morning. Now i just make a single serving each day. Replaced the pot o' coffee with green and hibiscus teas.
My grinder has a threaded shaft onto which a wingnut fits. I added washers to make a finer grind by closing up the gap. How is your main shaft fixed? Riveted?
Wade Patton That is really great info. Thanks for passing that on
Great. Sometimes I'm useful, sometimes I'm a burr under the saddle. cheers.
Wade Patton Thanks for sharing your knowledge. Most people that have knowledge and are eager to share that with others, tend to be disliked or come off as "a burr in the saddle"
"A wise man will hear, and will increase learning; and a man of understanding shall attain unto wise counsels:"
But fools disregard reproof.
Does the parching result in the same nutrient release as nixtamalization? Thank you. Great tip on using the air popper for parching the corn.
The patching will change the flavor but to answer your question, I do not know.
Okay, thank you.
OMG! Over seventy years old and I've just seen the word, "nixtamalization" ???? What the.... is "nixtamalization"? Enquiring minds want to know!
If you google it, you will get more vids than you know what to do with, lol.
👍👍👍👍👍 thanks