Well darn. I did not know that the local Hispanic stores might have the dried corn so I bought some frozen labeled extra sweet corn. I don't have a dehydrator, but I have a water distiller that has a fan in it, and I used that to start the dehydration of the corn. I hung a steel mesh over it and spread the defrosted corn out over it. After hours in the hot air from the distiller it is 1/2 dehydrated. Will finish the dehydration tomorrow. I am interested if there is a specific temp to do the parching. I would rather put them in an oven.
I'm peruvian, in my country we eat similar corn called "cancha". I thought it was a exclusive recipe of my country, untill today i was looking some old USA movies, now i am here. In Peru we eat theses parched corn a lot.
22 views, 2 likes, and no comments? Come on people, UA-cam values every interaction when it comes to ranking videos. Even a brainless comment helps boost video rankings.
Lost like 15% due to flying out of the pan haha. An interesting project could be to come up with some kind of better lid for this process. maybe a splatter screen with slot wide enough for the spoon to fit through, and maneuver around a bit. Then you can see what you're doing, and how done the corn is through the screen, and also still be able to stir it.
I'm 100% doing this in a few weeks. I found some pink/purple corn at a local ethnic market and chucked it right on my microwave turntable; it did a passable job. But once I'm eating carbs again (SOON), I'll try this out! I bet the oil, salt, and Maillard reaction vastly improve it.
I definitely like these short, practical videos about parched corn, but I'm still super curious what happened to the wild rye you harvested and threshed with the wood chipper - are we going to see rye bread some time soon?
In my case, I prefer a lot more oil which means you don't have to stir much if any. And I like it a lot more "done." Not burnt, just a golden brown so they come out crunchy just like the corn nuts you buy in the store.
That is called Cancha in Quechua. My sister's ex-husband was Peruvian and his mom taught me how to make this. I was wondering how similar this was in your other video.
Oh wow, that looks really good. I'm gonna try to make this. It was pretty funny seeing half the kernels trying to escape lol So what keeps it from turning into normal popcorn? Just the type of corn used?
Yes, the difference is the type of corn. Popcorn has a closed kernel where the water turns to steam and explodes out from pressure. These kernels have some water in them (that is what you are parching out) but it will only rarely "puff" the kernel explosively. It is the difference between the "pop" of water trapped in a log in your fireplace and the "pop" of throwing an empty, but tightly closed plastic bottle into the fire.
"Now that it's cooled /immediately hears Kerbal pop/ you can spoon it into a bowl" Edit: the forward slashes are supposed to represent italicized words but clearly that didn't work..
You had me at ¨it can be pretty explosive and fly all over the place¨ But seriously, do you need cast iron? Or can any pan work? And last dumb question, does it have to be dried kernels?
Corn from Mexican markets is a good bet, I've never tried it with sweet corn but probably that's not very good, look for choclo/field corn/grain corn/dent corn. JF
Hummm, I wonder what I did wrong? Mine came out greasy and as it cooled, got really hard. Either my oil was to cool when I started, my canned homeny was not dry enough or ??? It tasted ok but I was hoping for better. Next time, I'll use less oil or break out the air fryer. Any other ideas?
Popcorn is made from special varieties of corn, which generate a lot of pressure inside while heating up. That's why they pop. Regular feed corn creates much less gas, and does not explode, just cracks a bit.
I had no idea you're a tkd practitioner! Are you WTF or ITF? I taught the art for years until dislocationing my knee over and over doing the jump, spin, kick aith heel and land on kicking foot :-(
Guys , you have awesome content but very little attention to detail your ideas are great and execution is better but having such camera focus issues and a less than shiny oven is a shame . i really like your videos .#putsomeelbowgrease
My dog would love if we made this. All those popped kernels making their way to the floor. Lol. I’m going to have to try this. It looks interesting, and I haven’t met a Mexican food dish that I didn’t like.
Came from the jerky video!!! You did a smart collab with TKR
Well darn. I did not know that the local Hispanic stores might have the dried corn so I bought some frozen labeled extra sweet corn. I don't have a dehydrator, but I have a water distiller that has a fan in it, and I used that to start the dehydration of the corn. I hung a steel mesh over it and spread the defrosted corn out over it. After hours in the hot air from the distiller it is 1/2 dehydrated. Will finish the dehydration tomorrow.
I am interested if there is a specific temp to do the parching. I would rather put them in an oven.
Use a coffee grinder to make cornmeal for hot cereal or fried corn mush.
I'm peruvian, in my country we eat similar corn called "cancha". I thought it was a exclusive recipe of my country, untill today i was looking some old USA movies, now i am here. In Peru we eat theses parched corn a lot.
22 views, 2 likes, and no comments? Come on people, UA-cam values every interaction when it comes to ranking videos. Even a brainless comment helps boost video rankings.
This ia because of the way YT reindexes its counts rather than a true reputation of the channel :-)
Kineth1 true
Wow what a brain less comment
Lost like 15% due to flying out of the pan haha.
An interesting project could be to come up with some kind of better lid for this process. maybe a splatter screen with slot wide enough for the spoon to fit through, and maneuver around a bit. Then you can see what you're doing, and how done the corn is through the screen, and also still be able to stir it.
A suggestion : use a deeper pan to help keep the pops in the mix .
Thank you
I'm 100% doing this in a few weeks. I found some pink/purple corn at a local ethnic market and chucked it right on my microwave turntable; it did a passable job. But once I'm eating carbs again (SOON), I'll try this out! I bet the oil, salt, and Maillard reaction vastly improve it.
Man is this how they make corn nuts haha ?
U are awesome ,love ur vids😃😃😃
I definitely like these short, practical videos about parched corn, but I'm still super curious what happened to the wild rye you harvested and threshed with the wood chipper - are we going to see rye bread some time soon?
That is the plan. Could be a few more weeks though. We're thinking about making a wood fired oven for it. JB
I think I got lost on my way to Townsend...
I love Townsends.
Yeah, his channel's pretty cool :)
Lost by a few years if you want to find Townsend's video on parched corm. He did that ages ago.
fyi-works perfectly well without any oil, and less likely to go bad if stored! (oil will go rancid)
Where do you buy the corn? Sweet corn is everywhere.
In my case, I prefer a lot more oil which means you don't have to stir much if any. And I like it a lot more "done." Not burnt, just a golden brown so they come out crunchy just like the corn nuts you buy in the store.
Ahhh, where would UA-cam be without Kevin McLeod? (I recognized _Life of Riley_ immediately...)
Riley Martin?
He spoke of parched corn 🌽 in his harrowing Bigfoot encounter video
you can also use a pop corn maker..
Parched corn is a great travel food.
Thanks
That is called Cancha in Quechua. My sister's ex-husband was Peruvian and his mom taught me how to make this. I was wondering how similar this was in your other video.
Virtually the same, cancha is much lighter and less crunchy in my experience than the Hopi blue corn. JF
@@GoodandBasic Fair point! I thought it was Choclo that you were using at first. But now I see it was a different maize
Instead of lifting the lid to stir the kernels, keep the lid on and shake the pan. I don't suppose you remember Jiffy Pop?
Pretty cool.
Seen you on TKOR Now you have 1 more subscriber.
Bless you. JB
also please calculate percent yield holy christ
Val D lol, you mean after all those kernels escaped? 😆
Val D that depends in his many you put in or don't lose due to popping.
I like the Lid-shake-look method.
Oh wow, that looks really good. I'm gonna try to make this. It was pretty funny seeing half the kernels trying to escape lol
So what keeps it from turning into normal popcorn? Just the type of corn used?
I'm curious about this too
Yes, the difference is the type of corn. Popcorn has a closed kernel where the water turns to steam and explodes out from pressure. These kernels have some water in them (that is what you are parching out) but it will only rarely "puff" the kernel explosively.
It is the difference between the "pop" of water trapped in a log in your fireplace and the "pop" of throwing an empty, but tightly closed plastic bottle into the fire.
Oakspar Oakspar ty!
"Now that it's cooled /immediately hears Kerbal pop/ you can spoon it into a bowl"
Edit: the forward slashes are supposed to represent italicized words but clearly that didn't work..
You had me at ¨it can be pretty explosive and fly all over the place¨ But seriously, do you need cast iron? Or can any pan work? And last dumb question, does it have to be dried kernels?
Thanks!
Ok, what kind of corn works? I heard you can parch dried corn from the feed store...
Corn from Mexican markets is a good bet, I've never tried it with sweet corn but probably that's not very good, look for choclo/field corn/grain corn/dent corn. JF
Hummm, I wonder what I did wrong? Mine came out greasy and as it cooled, got really hard. Either my oil was to cool when I started, my canned homeny was not dry enough or ??? It tasted ok but I was hoping for better. Next time, I'll use less oil or break out the air fryer. Any other ideas?
Half your corn flew off the pan.
Was the corn raw at first? To me, parching always meant partially cooking raw nuts and grains. Usually using the sun to dry and semi-cook the product.
Interesting. I'll have to try that sometime. Yes, the corn was raw (just dried). JF
yes me too
the oil could go rancid
so for storage
?
I will use sunshine to parch .
What dose it taste like
are you guys going to grow more corn anytime soon?
Yeah, we have some growing now! JF
That looks like the snack called corn nuts
*Yummy!*
Corn nuts?
Basically. JB
A 2 burner stove top?! There's no way I could manage that lol!
Why not simply eat popcorn?
Touche. Density? JB
why don't they pop like popcorn?
Popcorn is made from special varieties of corn, which generate a lot of pressure inside while heating up. That's why they pop.
Regular feed corn creates much less gas, and does not explode, just cracks a bit.
You know the corn is finished if it has a nice golden color or there is nothing left in the pan.
Bwa ha ha ha. JB
I had no idea you're a tkd practitioner! Are you WTF or ITF? I taught the art for years until dislocationing my knee over and over doing the jump, spin, kick aith heel and land on kicking foot :-(
Yikes! I had a close friend with a similar problem. I studied WTF mostly, with a smattering of hung gar, escrima, and krav maga. JB
I have no idea what yall are talking about but it sounds fun lol.
Guys , you have awesome content but very little attention to detail your ideas are great and execution is better but having such camera focus issues and a less than shiny oven is a shame . i really like your videos .#putsomeelbowgrease
ymmy
i thought you were supposed to crush it???
You can, but don't have to. I like crushing the Hopi blue corn because it's a little more crunchy, but this corn has great texture as it is. JF
My dog would love if we made this. All those popped kernels making their way to the floor. Lol.
I’m going to have to try this. It looks interesting, and I haven’t met a Mexican food dish that I didn’t like.
this music is not good and basic
I think this video is corny, and has left me quite parched.