reubent
Pro Member
Posts: 389
Joined: May 2011
|
Acorns
Jan 6, 2022 21:21:10 GMT -5
Post by reubent on Jan 6, 2022 21:21:10 GMT -5
Picked up a bushel to try foolin with last fall, large chestnut oak acorns. dried them in a dehydrator. Waiting on the right time to get them hulled and ground and leached. they suppose to make real nice mild nutty meal for adding to breads, or anything. leaching the tannin is easy, just soak the coarsely ground meal in water, a cloth lined bowl. changing twice a day or more often even, until the tannic acid flavor goes away.
|
|
|
Acorns
Jan 6, 2022 22:29:56 GMT -5
Post by september on Jan 6, 2022 22:29:56 GMT -5
A student in one of my anthropology classes made a nut bread from acorns as a class project for pre-historic foods. As I recall it was fairly intensive work for the amount of end product. I remember something about suspending the acorns in a netting bag in a moving stream as one way of leaching the tannins over a period of time, but I'm sure she did it more like your way.
|
|