Processing Acorns the forgotten ancient food

Processing Acorns the forgotten ancient food

Over the years I’ve messed around with acorns several times and failed miserably. This year I’m having some serious success. The acorns on my property are from red oaks and they are really bitter. Red oaks however have a lot more oil. I discovered this time when I powdered them and soaked them that the oil collects on the top of the water as expected. All you have to do is skim it off and cook it in a skillet to removed the water and solids.
As I researched this subject I discovered something I had gotten wrong every time. If you’re using hot water to leach the tannin out do not chill it with cold water. That does the same thing as setting dye in cloth. It ain’t never coming out no how after you do that. I blew it a lot of times with that one error. Next time I do this I’ll have more time and I’ll also work at getting the oil out of the acorns too. I tasted a bit of it and it was good.

https://www.youtube.com/user/marciemayer

eating acorns marcie mayer at amazon
https://www.amazon.com/Eating-Acorns-Guide-Cookbook-Inspiration-Marcie-Mayer/dp/1093407476/ref=sr_1_1?crid=1D4HSCDLC2I2V&keywords=eating+acorns+marcie+meyer&qid=1673047822&sprefix=eating+acorns+marcie+meyer%2Caps%2C145&sr=8-1

Here is a video where I try the crackers I made using a bit of the acorns with a salami I made.