They are now a dark brown color. They started to get mushy and I was afraid they would turn into a slurry. I read different methods, but none of them talked about this outcome. Don't they loose nutrients when boiled so much?
So the wife and I tried to prep acorns by the boiling pot method. We kept moving and draining for over 2 hours. The water always turned tea color. I'm thinking we may have a variety that has way too much tannis in it Any suggestions? Thanks.
