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Acorn Leaching Device  RSS feed

 
Zachary Schrock
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Location: Columbus, OH
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I would like to come up with some kind of device to quickly (at least relatively so) and efficiently remove/ neutralize the tannins in acorns. I was wondering if anybody has any ideas about this, or knows of any resources that might be helpful for this.
 
Jay C. White Cloud
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Hello Zachery,

Other than the traditional methods (I am sure you have already investigated) there really isn't a "fast way" of doing this...and doing it properly. It is a bit tedious (depending on the species of Oak, as some have more tannin than others) but well worth the effort for a "meal" or "mast" that can be used alone or to augment other meals for breads and the related doughs.

Regards,

j
 
Zachary Schrock
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Location: Columbus, OH
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Yeah I realize there's no really fast way of removing the tannins. My idea is to create a device that makes so you don't have to use as much energy/water as traditional methods, and maybe allows you remove the the tannins a little quicker.
 
Joe Braxton
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I haven't tried it, but

Another ways is to clean out the tank on your toilet and put the shelled acorns in a mesh bag in there. Every flush will remove tannic water and bring in fresh.

Source - http://www.eattheweeds.com/acorns-the-inside-story/

Not sure how I feel about that......

 
Burra Maluca
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Joe Braxton wrote:

Not sure how I feel about that......



The tank, not the bowl!

Just in case you misunderstood...
 
Jordan Lowery
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when you say quickly how long are you thinking, and how much acorn are we talking of processing? the fastest way is to grind to a paste/powder, boil in water, drain, fresh water, boil, repeat. then eat or dry. this can be done in a couple of hours IF the acorns are already hulled.

i have found like with bread, longer is much better, you get deeper richer flavors. and probably more nutrition. i do the same process above except i don't boil. or even heat. but soak,drain,soak,drain,until the water is clear and the acorn is sweet and tasteful.

i would much rather have a device that hulled acorns of any size.
 
Zachary Schrock
Posts: 17
Location: Columbus, OH
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Jordan Lowery wrote:when you say quickly how long are you thinking, and how much acorn are we talking of processing? the fastest way is to grind to a paste/powder, boil in water, drain, fresh water, boil, repeat. then eat or dry. this can be done in a couple of hours IF the acorns are already hulled.

i have found like with bread, longer is much better, you get deeper richer flavors. and probably more nutrition. i do the same process above except i don't boil. or even heat. but soak,drain,soak,drain,until the water is clear and the acorn is sweet and tasteful.

i would much rather have a device that hulled acorns of any size.



If by "hulled" you mean removing the thin papery skin (testa), then I agree that that such a device would be a very good thing. Samuel Thayer makes it sounds like it's easy to remove the testa in his book Nature's Garden, but that has not been my experience. Also, I have tried the drain and soak method you described above, both with the testa removed and without, and for some reason it always starts tasting moldy before the tannins are removed. I've always ground it to a paste in a blender. Is there a trick to this? Am I maybe not getting it ground fine enough?
 
                                      
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Having access to scads of acorns at home, and having processed them in numerous fashions.......the cold water rinse is definitely the best way......trying to speed the leeching process with a device is by my estimation...not beneficial.......soak them in water for a few days....drain them......soak them again.......and again and again......as they say....nothing good is rushed
 
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