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eating acorns

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GlisGlis:

--- Quote from: Pappy on October 08, 2020, 06:28:54 am ---White oaks are sweeter to start with and take less leaching, that's why deer love them right off the bat and will eat red oaks only when the white oaks are gone or after they have been on the ground and rained on for weeks if not months, either way if you eat many I would keep the paper handy until you system gets use to them. :)

--- End quote ---

actually it seems that tannins make toilet paper useless as they tend to clog the dumping system  (lol)

today i tasted my acorns and grinded them even more
they where 2 - 3 mm average. now they are 1mm
hope that will speed up the leaching
for sure a careful choice of acorns type would make the processing easear

GlisGlis:
at day 10 all the bitterness is gone
I grinded all the particles to flour size, mixed with wheat flour 50/50, salt, water some yeast
ended up with a light brown color, flat bread with no particular taste. I mean bread taste with no particular added flavor. Pretty good bread.
yeast almost did nothing but I gave the dough too little time
in theory the cold water leaching should not take off the acorns the proteins needed to rise
Still have to try 100% acorns flour

I read that acorns contains so many good elements but I still wonder how many nutrients still reside in the flour after 10 days of leaching

Fox:

--- Quote from: Hawkdancer on October 08, 2020, 12:17:00 am ---We are all around You! (lol) >:D )-w( :-T (--) (lol) (lol). Mostly they grow on trees, hickory, walnut, hazel(filberts), pecan -Bowyer's, Fletcher's, Primitve Archers, Buckskinners, Flintknappers, etc!
Hawkdancer

--- End quote ---


 ;D ;D (lol)

JackCrafty:
I think cooking kills more of the vitamins than leaching.  I've eaten a few acorns in my day but they were all way too bitter for my taste. Next time I try them, I need to make sure they are of the white oak variety.

I recently bought a bag of acorn flour from Japan. Big difference. Tastes great. Kind of a mild wood flavor. I used some to thicken a soup and it worked but it made the soup feel a little like a thin jelly.

elisabethandrea:
First off, all acorns do not taste the same, so make sure to do small batches of different kinds to find what you like. My personal favourite is California Valley Oak.

I like to put mine in the oven on low heat to kill the worms inside but this is not a required step. I crack open the acorns with a pair of pliers. Grinding the acorns BEFORE soaking makes the whole process easier. Put the ground up acorn meal into some kind of sheer material and secure it so it makes a bag with the meal inside. Put the meal in a clear glass bowl or container and completely cover the meal bag with water. Change the water 3x per day the first 3 days, 2x per day for the next week. I run the meal bag under the tap and squeeze it out each time I change it. At least make sure you squeeze it before putting it into the fresh water. It takes 10-14 days for the ground meal to finally have pretty much clear water after a full day of soaking. The meal needs to be set to dry before storing it. I put it in the freezer to prevent mold. I add it to my oatmeal, meatballs, and rice. I put it in salad and change it in for cornmeal to make bread.

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