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This water will be orange/brown colored by the tannins leaching from the acorn. As  Learn how to make acorn flour safely, leaching the acorns to remove excess tannins. By The OAEC Collective with Olivia Rathbone. 17 Sep 2015 Directions for leaching the tannins out of acorns: · Bring a large pot of water to boil.

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There is really only one good way to make quality acorn flour: Cold leaching. Leaching, as is pulling something out. In this case, that something is tannin, which is present in all acorns.

Leaching acorns

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Leaching Acorns. There are as many ways to leach acorns as there are tribes that eat acorns. The Karuk would dry the acorns for a year, crack the shells with rocks, pound them into meal, put the meal in the center of a pile of river sand, and leach them with water, letting the tannins drain into the sand. Leaching Acorns. There are many reasons to leach acorns. Acorns – once leached- can be ground to make flour for bread, pancakes, pastries, cookies and even pasta.

In order to make acorns edible and palatable, it is essential that you leach out the tannins. This is done by soaking the acorn mash in water and periodically switching out the water until the tannins are removed. Depending on the bitterness of the acorns and whether you choose cold or hot leaching, this could take a few hours to a Boil your acorns until the water turns dark – probably 5 minutes or so. Strain in a large colander and use the second pot of reserved boiling water to pour over the acorns for a second round of boiling. Repeat until the acorns are less astringent; you may need to follow this leaching process two to four times depending on the species of acorn. Yes, all acorns are edible, but they all require leaching before consumption. Many say "sweet" acorns (white oak group) do not require leaching, but note, all were traditionally leached before consumption.
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Leaching acorns

All at Once; When a Silly Thing You Don’t Like Becomes the Thing God Uses Gather a basket of acorns and after enjoying their beauty sitting on the kitchen table, try leaching and grinding them. Cook ’em up in your favorite recipe, you’ll not be sorry. Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns.

I have used lye with great success with red oak acorns but have not yet tried lime or using white oak acorns. Yes, the article speaks of "acorn-leaching" and has this language, "acorns were harvested, peeled and soaked in natural or artificial ponds for several days to remove tannins, then processed to make acorn cakes", but it is not clear whether acorns can be eaten, why they can't be eaten, or how to prepare them if they are to be eaten. Acorns are not suitable to eat in their raw and unprepared state, so the first stage involves leaching. However, before leaching the acorns, it is important to choose the right ones.
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Repeat until the acorns are less astringent; you may need to follow this leaching process two to four times depending on the species of acorn.