ADMaster Posted October 6, 2019 Posted October 6, 2019 Anyone ever processed acorns and can give advice. Calling @elsiegee40 I know you are into nature and wildlife and may know who else to tag. We have a few oaks in the yard and a week ago my nephew asked about eating them, so I’ve done some research. I decided to use the boil method for leaching the tannins as I wanted to roast them for a snack instead of making flour. I’ve spent 1.5 hours changing the water about 5 times and they are still bitter. I read that the skins should come off during the boil process, but that didn’t happen. I think my next attempt will be the cold water method, but I don’t have a flowing stream, so it make take a lot of soaking. I’d like to roast and eat them like peanuts as a snack, while retaining as much nutrients as possible. Anyone done this and have advice, most articles online talk of cooking with them. Some were tougher than others to shell, I think I’ll dry them in a mesh bag before shelling next time. Some sites said the smaller the pieces the better for leaching tannin. Others said keep them whole and they will last longer. I did my best to keep them whole, but a few were halved or quartered. I think it is a red oak, which are mid-range on the tannin / bitterness scale if I recall. I’ve attached a few pictures if someone thinks it is a different variety. P.S. Pictures appear normal on my phone and PC, but rotated on the post preview.
elsiegee40 Posted October 7, 2019 Posted October 7, 2019 As far as I was aware, Acorns are in the not edible bracket for humans. I think the fact that people don’t eat them probably suggests that they’re not worth the effort [emoji1]
rich_tech Posted October 7, 2019 Posted October 7, 2019 I’m glad I saw that response, My initial response was - why? They have never crossed my mind as being edible nuts for anything other than squirrels
ADMaster Posted October 8, 2019 Author Posted October 8, 2019 The Old Farmer's Almanac says different. https://www.almanac.com/content/how-prepare-and-cook-acorns Also wikipedia https://en.wikipedia.org/wiki/Acorn#As_food There is lots of other info online, but these two are not just random blogs. One source I found calls them grain of the trees because it can be used as a flour. Several sources contradict the almanac on caps though, caps still on is a sign that it isn't mature yet. I've never thought of them as food until now either, but that begs the question why? Are they too difficult to process in mass, or fallen out of favor for some other reason? Regardless, the boys enjoyed collecting and shelling them even if it didn't turn out in the end.
Popular Post synaesthesia Posted October 8, 2019 Popular Post Posted October 8, 2019 And there's me about to suggest if you're still using Acorns you may need to consider an upgrade of your computers.... 5
FishCustard Posted October 8, 2019 Posted October 8, 2019 And there's me about to suggest if you're still using Acorns you may need to consider an upgrade of your computers.... Yeah, my first thought went to Acorn CPUs too... 3
Popular Post StevieM Posted October 8, 2019 Popular Post Posted October 8, 2019 As far as I was aware, Acorns are in the not edible bracket for humans. I've never thought of them as food until now either, but that begs the question why? Sounds like he's willing to take the RISC. 8
Ditto Posted October 8, 2019 Posted October 8, 2019 Anyone ever processed acorns and can give advice. Calling @elsiegee40 I know you are into nature and wildlife and may know who else to tag. We have a few oaks in the yard and a week ago my nephew asked about eating them, so I’ve done some research. I decided to use the boil method for leaching the tannins as I wanted to roast them for a snack instead of making flour. I’ve spent 1.5 hours changing the water about 5 times and they are still bitter. I read that the skins should come off during the boil process, but that didn’t happen. I think my next attempt will be the cold water method, but I don’t have a flowing stream, so it make take a lot of soaking. I’d like to roast and eat them like peanuts as a snack, while retaining as much nutrients as possible. Anyone done this and have advice, most articles online talk of cooking with them. Some were tougher than others to shell, I think I’ll dry them in a mesh bag before shelling next time. Some sites said the smaller the pieces the better for leaching tannin. Others said keep them whole and they will last longer. I did my best to keep them whole, but a few were halved or quartered. I think it is a red oak, which are mid-range on the tannin / bitterness scale if I recall. I’ve attached a few pictures if someone thinks it is a different variety. P.S. Pictures appear normal on my phone and PC, but rotated on the post preview. One thing I did read is that it is essential when leaching the tannin out, is when moving them from boiling water that they go straight back in to boiling water. Apparently, going from boiling water to cold locks the remaining tannin in. To keep you inspired, here is a little tempter... One more thought, here is an article in measuring tannin content of various teas. Wouldn't it be great to get your Food Science pupils to re-run the tests with a variety of local oaks!
ICTDirect_Dave Posted October 8, 2019 Posted October 8, 2019 One thing I did read is that it is essential when leaching the tannin out, is when moving them from boiling water that they go straight back in to boiling water. Apparently, going from boiling water to cold locks the remaining tannin in. To keep you inspired, here is a little tempter... One more thought, here is an article in measuring tannin content of various teas. Wouldn't it be great to get your Food Science pupils to re-run the tests with a variety of local oaks! Acorn Wine? @sonofsanta needs to try this!
sonofsanta Posted October 9, 2019 Posted October 9, 2019 Acorn Wine? @sonofsanta needs to try this! The whole point of making homebrew wine is to do it with the absolute minimum of effort. This all sounds like an awful lot of faff!
Ditto Posted October 9, 2019 Posted October 9, 2019 Good point well made! Personally, I'd leave the acorns to the squirrels!
southhamster Posted October 9, 2019 Posted October 9, 2019 Good point well made! Personally, I'd leave the acorns to the squirrels!Or just eat the squirrels who will have kindly processed the acorns for you. 3
ADMaster Posted October 12, 2019 Author Posted October 12, 2019 Yeah I'm finding out its a lot more effort then I wanted to put into it. I was hoping to roast them for a snack. However one site I read suggested the more surface area, the more tannins would be removed. So I'd have to grind them into a meal or flour. Here is some acorn info closer to home for you folks. https://britishlocalfood.com/acorns/ https://britishlocalfood.com/leaching-acorns/
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