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Far be it from me to suggest a truly excellent practical joke right now. Buzz the hell out of them, until you have what really, really looks like a coffee milkshake.
ACORN FLOUR FULL
Fill a blender half full with acorns and cover with fresh water.
![acorn flour acorn flour](https://www.tyrantfarms.com/wp-content/uploads/2012/10/Share-ImgAcorn-Flour1.png)
Keeping the nuts under water helps preserve the light color-acorns oxidize and turn dark easily.
ACORN FLOUR CRACK
Crack your acorns into a bucket of water, then extract them from the shells into a large bowl of water.The catch? It takes many days to make cold-leached acorn flour. I also found that cold-leached flour tasted more acorn-y, and was lighter in color. This matters, because acorn flour lacks gluten-so you need every little bit of stick-to-itive-ness you can get. Boiling water happens to leach out some important starches in the acorns, and the resulting flour won't stick to itself as well as flour made with cold water. And this time I decided to use cold water to leach out the bitterness in the acorns last season I used boiling water.
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Last season I ran out of acorn flour, so I was determined to make more this time. But the bulk of the remainder were acorns from California's blue oak, a "sweet" oak species whose acorns require minimal processing. Another portion were from an oak that set tiny acorns, not really worth bothering with. These acorns went outside, food for squirrels. Sadly, almost a third had the tell-tale hole in them that means an acorn weevil ate the nut. Did I want them? Hell, yeah I did! So I met Jim and he handed over nearly 30 pounds of acorns. Every morning she picked up the acorns, because apparently horses get sick if they eat too many.
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Oaks that were dropping acorns something fierce. A friend of my friend Jim has a horse paddock underneath lots of oaks. Oaks will do this, however, so a forager needs to have several spots scoped out in case one doesn't pan out.įortunately this year I had help. This year, however, the trees did not set. Both nuts are slightly mealy, share the same color, have a similar nutrient content, and act pretty much the same in the kitchen chestnuts taste a little sweeter, but acorns caramelize more easily.Ī few weeks ago I went to my acorn spot, a grove of giant Valley oaks that regularly drop tons of acorns-not an exaggeration. The best reference point I can give you for all acorns is the chestnut. Some are oily, some more floury, some light, some dark. Different species of acorns also taste different, and will act differently in the kitchen. For starters, there are nearly as many ways to get the bitter tannins out of the acorns as there are people who eat them, which is to say, um, at least a dozen. You can really taste the nuttiness and the warm, "dark" flavor of the acorns in the spaetzle.