Acorn steaks can become real everyday food. My otherwise picky youngest son thought they were delicious and wondered what kind of meat I had used. Better grades are hard to get! Thanks to Chris Wegweiser at Holma Folkhögskola, who was the first to offer me acorn steaks. This is a variation of the recipe he used back then. Ingredients […]
The most important thing when hot rinsing is to keep an eye on the temperature. In the literature, it is often stated that the acorn is "cooked" during hot leaching, but actually they are meant to be boiled, thus heated to 85–96°C. If they are cooked, the starch in the acorns begins to convert in a process called gelatinization. What happens then is that part of […]
There are several different approaches to getting the tannins out of the acorn using cold water. Decisive here is to crush the acorns relatively fine, so that the surface that the water can come into contact with is large. The peeled acorns are crushed using a powerful mixer, a mortar or a meat grinder. I recommend five […]
The acorn could practically overnight become the most used nut in the Nordics. The reason is that there are already today hundreds of thousands of oaks of nut-producing age - it's just a matter of starting to harvest. In many parts of the world there were cultures that had acorns as a staple food. In the Nordic countries, acorns are considered by most people […]
