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21 Feb ’12
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As I said, we got about half done, and were going to process them into flower tomorrow while we work on the rest. Tonight the ones that are shelled will be soaking in water. Same with the ones that still need to be shelled.
21 Feb ’12
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So far, it's a lot of work, but I could see it going faster if there were four or five people working on it instead if two.
15 Feb ’12
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nice pics, how much flour do you think you will get out of that?
21 Feb ’12
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Um, unsure as of now. I'm curious myself which is why I weighed the raw nuts. Will report back on that later today once we finish up.
21 Feb ’12
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Finally got around to processing the rest of those acorns. I'm still unsure exactly how much flour you can get per pound of raw nuts, since we froze what we processed in favor of using some whole nuts frozen from last year first. I can say one cup of roasted nuts make pretty close to one cup of flour.
Also, they were MUCH easier to shell after soaking overnight, and warming the water gently seemed to help quite a bit as well. So for anyone interested, I would highly recommend an overnight soak before you start shelling. It'll save your hands some serious grief. Here's a pic of the leeched, raw nuts next to the roasted nuts from last year.
21 Feb ’12
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According to spotted horses, they roast best if you crack them in half before putting them in the oven. It makes sense to me, apparently they dry more evenly that way.
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