Shell the acorns and put them through a good blender with plain water. A good food processor will also work quite well. Puree them wel;l and then place the mixture in a large food grade bucket or container. Twice a day for the first 3 days drain off the water using two or three layers of tight woven, clean white cloth. Table cloth, bed sheet, pillow case, etc. Save the water in a large bucket and let it settle then siphon off the clear top water and you will have fine grained flour or meal for cooking after drying. The bulky larger pulp can be dried and used as is for cooking and baking or ground further if needed.
This is a very fast and effective way to leach out the tannins from the nut meats. Samuel Thayer has a huge amount of information available in 2 of his books including where to get a shelling machine for use on acorns and hazel nuts to identifying types and processing and cooking methods. Much of his information is availible online as well. I highly recommend reading it.
Shell the acorns and put them through a good blender with plain water. A good food processor will also work quite well. Puree them wel;l and then place the mixture in a large food grade bucket or container. Twice a day for the first 3 days drain off the water using two or three layers of tight woven, clean white cloth. Table cloth, bed sheet, pillow case, etc. Save the water in a large bucket and let it settle then siphon off the clear top water and you will have fine grained flour or meal for cooking after drying. The bulky larger pulp can be dried and used as is for cooking and baking or ground further if needed.
This is a very fast and effective way to leach out the tannins from the nut meats. Samuel Thayer has a huge amount of information available in 2 of his books including where to get a shelling machine for use on acorns and hazel nuts to identifying types and processing and cooking methods. Much of his information is availible online as well. I highly recommend reading it.