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21 Feb ’12
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My mom and sister have both done it, in fact we actually have some acorns they plan on processing into flour here sometime soon. If we make some I'll have them document and post it along with whatever we cook with it.
15 Feb ’12
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that would be great dd
7 Mar ’12
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I've done it in a primitive living skills class. The biggest part is to blanch the acorns multiple times to remove the tannins. Basically boil them, strain, boil again with clean water. Do this cycle 3-4 times until the liquid is less brown. This is where I learned what "tannin" flavor in wine is.
We actually used the tannin rich water as a hand moisturizer, it makes them very smooth.I'll post some photos when I get home.
We pulverized the mixture to make acorn flour, then made muffins, crepe's and sourdough pancakes with the flour.
7 Mar ’12
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**double post
15 Feb ’12
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that would be great to see some pics leroy
21 Feb ’12
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W went and got a bunch of acorns today. We took my niece and nephew out and between the 4 of us we gathered about 16 lbs of acorns in around an hour. the ones on the counter to the right are the ones with cracks and stuff that were no good. Pretty good ratio I think.
21 Feb ’12
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Next step was a soak for about an hour to soften the shells. We left them in the water as we were shelling so they kept getting softer as we went. We got about half of them shelled today, we're going to work on the rest tomorrow.
They best way I've found is something my mom worked up, you perforate the shell into quarters with a knife like this
Then it peels off pretty easy. This is pretty much what you are after right here
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