Posted: 11/25/2009 6:24:04 PM EDT
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Does anyone know how to prep acorns or what the best types of acorns there are?
When I was a kid, I remember eating some acorns at a general store and they were good. I have red, white and bur oak in the yard and get a ton of acorns but all that I've tried are very bitter. Do they simply need to be dried or do you have to roast them? |
| Here is a link. If I had my other computer, I could give you a whole list. Google is your friend and lots of material is available. Basically, you need to leech out the tannic acid, usually grinding first and soaking in water. Then, you can use them in stews or dry them for acorn flour. White acorns are the best I know of since they have lower tannic acid levels. IIRC, toward the end of WWII, the japaneese civilian population survived largely on acorns. |