Post by blackcrowheart on Mar 31, 2006 12:45:21 GMT -5
Acorns
Water
Make meal by grinding dry, raw acorn kernels (after shelling). Mix
with boiling water and press out liquid through a cheesecloth. With
very bitter acorns, repeat this process several times. Spread meal
on a tray and thoroughly dry in oven at 250F.
This meal will cake during the drying process. Regrind using a food
chopper. Then, seal in containers, preferably glass jars.
Note: All acorns contain tannic acid or tannin. This is what causes
the bitter taste, the same as the soft brown lining in pecans that we
have all tasted if we have cracked open pecans and eaten them raw.
The white oak family has less tannin than the black oak family. THe
white oak family acorns I have tried are White Oak, Burr Oak, and
Club Oak. There are many varieties. White oaks have rounded leaves.
Black oaks have pointed leaves. Squirrels go for white oak acorns
first. They're not dumb. They don't like the tannin either. Black
oak acorns will make you pucker up just like eating unripe persimmons.
John Hartman, Indianapolis, IN
Water
Make meal by grinding dry, raw acorn kernels (after shelling). Mix
with boiling water and press out liquid through a cheesecloth. With
very bitter acorns, repeat this process several times. Spread meal
on a tray and thoroughly dry in oven at 250F.
This meal will cake during the drying process. Regrind using a food
chopper. Then, seal in containers, preferably glass jars.
Note: All acorns contain tannic acid or tannin. This is what causes
the bitter taste, the same as the soft brown lining in pecans that we
have all tasted if we have cracked open pecans and eaten them raw.
The white oak family has less tannin than the black oak family. THe
white oak family acorns I have tried are White Oak, Burr Oak, and
Club Oak. There are many varieties. White oaks have rounded leaves.
Black oaks have pointed leaves. Squirrels go for white oak acorns
first. They're not dumb. They don't like the tannin either. Black
oak acorns will make you pucker up just like eating unripe persimmons.
John Hartman, Indianapolis, IN