Tannic “acorn milk” dripping from jelly bag. Put acorns in blender and fill with water. This “acorn milk” is very tannic, so I disposed of it. You can see the milky nature of the liquid. Step 7: I poured the slurry into a jelly bag and allowed the liquid to drain, stirring the mixture as it drained. I did this to reduce the surface area of the nuts which helped to removed the tannins faster. I pulsed the mixture which ground up the acorns and made a slurry. I first put the acorn nuts in a blender filled with water.
I chose to remove them with cold-water leaching. My research showed many ways to remove tannins. This would not be delicious and, in quantity, can be harmful to eat. These tannins cause proteins in your mouth to contract, causing an unpleasant “dry” sensation. Step 6: Another step was needed to remove the mouth-puckering tannins from the nut. The husk is bitter and needs to be removed. Step 5: Once the nuts cooled, I removed the husks by rubbing them off each nut with my fingers. Roast nuts until papery husk sloughs off. Step 4: I roasted the nuts for about 30 minutes at 300F until the papery husk sloughed off.
#Making acorn flour full#
The water is very bitter and full of tannins, so there is no other use for it. Step 3: I soaked the nuts for roughly 30 minutes until the husks were wet. Afterwards, I drained the water thoroughly. Acorns are true nuts and their shells are fairly easy to crack, and the meat comes right out. Step 2: I shelled the acorns and removed the nut meat.
Step 1: To separate the sound (good) acorns from the empty (bad) ones, I soaked the acorns in room temperature water. The RORG Team foraged a bag of acorns and brought them to me. Luckily, the red oak produces some of the larger acorns in the area. You want large acorns to make the most of your work. Step 0: Collect the acorns as soon as they fall to the ground.
#Making acorn flour how to#
Of these ingredients, the most uncommon is the acorn flour, so this blog shows how to make it. I have been watching it grow and knew that the RORG Team included edible native species into the planting plan, so I made cakes that incorporated these species: Vanilla Spicebush ( Lindera benzoin) and Acorn Aronia ( Quercus rubra and Aronia melanocarpa). I was honored when asked to make cakes for the Red Oak Rain Garden’s event last year. Photos are hers except for the featured photo by Della Perrone. To mark this anniversary, Pastry Chef Heidi Leuszler shares her method of making acorn flour. We served special cakes made with some ingredients grown at the garden, including the red oak’s acorns. Last year on Oct 23, 2019, campus and community gathered to celebrate the completion of the Red Oak Rain Garden’s Phases I and II. By Guest blogger Heidi Leuszler, Pastry Chef at Berries & Flour
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