Quick Answer
Mixing different acorn varieties can be beneficial in terms of nutritional content and flavor, but it may also affect the processing quality and shelf life.
Choosing the Right Acorn Varieties
When selecting acorn varieties to mix, consider their moisture content, tannin levels, and flavor profiles. For example, white oak acorns tend to be milder and lower in tannins, while red oak acorns are often more bitter and higher in tannins. A good mix could be 50% white oak and 50% red oak, or 30% each of two different white oak varieties.
Grinding and Leaching
Grind the mixed acorns into a fine flour using a mill or food processor, then leach out the tannins using water. A general rule of thumb is to use 1 part acorn flour to 2-3 parts water for leaching. The mixture should be left to sit for several hours or overnight to allow the tannins to extract. After leaching, the mixture can be strained and the liquid discarded.
Drying and Storage
Once the acorns have been leached, they can be dried to preserve them for long-term storage. Spread the leached acorn mixture onto a baking sheet and dry it in a low oven (150°F - 200°F) for several hours or until the mixture reaches a dry, crumbly consistency. Store the dried acorns in airtight containers to maintain their flavor and nutritional content.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.