Acorns are high i energy and a good food, but you have to leach out the astringent, bitter taste that comes from the tannin.
Here I crushed the acorns, pealed off the shells and crushed them some more. The finer the pieces the better and faster the leaching. You can make it into a flour and then leach it as some Native Americans did.
The leaching can be made in various ways. Leaching them in a creek is simple but takes a bit longer. When cooking the acorns they become a bit gelatinous. If done properly they taste good and can be mixed with berries, made into flat bread and so on. When dried they can be stored for a long time.
Hope you enjoy
Негізгі бет Acorn porridge and flint and steel fire
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