Back in the middle of August we had a go with green acorns, probably a little unripe and as reported at reference 1. Today we had a go with wet brown acorns, probably a little overripe.
Dorothy Hartley remained unenthusiastic about using them for anything except, just possibly, making dreadful coffee or feeding pigs. But the Woodland Trust was much more positive at reference 2. While reference 3 makes it clear - if you can stand all the advertisements - that lots of people, all over the world, eat them. Particularly, it seems, Koreans. After all of which there was a clear consensus from the small people present that Hartley should be put aside in favour of the Woodland Trust.
So the acorns were shelled, using the tried and tested method of a sharp tap at the pointed end with a brick. We have now had two goes at leaching out the tannin, using boiling water both times. After which the kernels were easy enough to clean - albeit a bit fiddly and messy. Maybe a third of them were spoiled with some form of black rot. The thin brown, fibrous skin covering the kernels was very like that you get on hazel nuts, while the texture of the kernels themselves was very like that of the sweet chestnut.
The next step is to toast them under the grill, but I am slightly apprehensive about what they might do inside and in any event I left it too late. Maybe we will have a go for breakfast. Watch this space.
PS: no need to worry about gluten. Apparently, acorns don't do gluten, the down-side being that bread made from acorn flour is a bit odd.
References
Reference 1: https://psmv5.blogspot.com/2022/08/acorns.html.
Reference 2: https://www.woodlandtrust.org.uk/blog/2019/09/are-acorns-edible-and-other-acorn-facts/.
Reference 3: https://honest-food.net/acorn-cake-and-acorns-around-the-world/.
No comments:
Post a Comment