Like other nuts that are included in the true nut variety, acorn or more commonly known as oak nuts / oak tree seeds is a food that is very rich in nutrients and popular enough to be processed into various food and drink recipes in the past. Now, oak acorns are popular again to eat because even though they are very small, these foods are actually full of B vitamins, protein, healthy fats, and complex carbohydrates, and are very good for controlling sugar levels in your blood. Basically, all species of oak acorns are edible, although there are some species that are tastier. However, always remember that oak acorns should not be consumed raw because apart from having a bitter taste, raw oak seeds are also toxic! That is why, oak tree acorns must first be processed before eating. To find out more information, please follow the various tips summarized in this article, OK!
Step
Method 1 of 2: Preparing Oak Acorns for Cultivation
Step 1. Prepare the ripe acorns
Make sure you only use oak acorns that are brown and have yellowish flesh, a sign that the acorns are fully ripe. Do not use green oak seeds because apart from being raw, green oak seeds are actually not edible. However, if it's a dark green instead of a light green, you can try ripening it in a dry, clean place. Avoid oak acorns that look moldy, dusty, blackened, etc. Some types of oak trees that are still natural and have not gone through the processing stage:
- White oak trees that produce seeds with a taste tend to be bland. The best white oak varieties to harvest are swamp white oak, Oregon white oak, and burr oak. Generally, this variety does not need to be boiled or soaked before processing.
- The red oak variety produces seeds with a slightly bitter taste.
- Emory oak seeds have a mild taste and are not as bitter as other varieties, so they can be used directly without processing.
- Meanwhile, black oak produces acorns with a very bitter taste that need to be cleaned many times before use.
Step 2. Reduce the tannin content in oak acorns
Basically, raw oak seeds contain very high levels of tannins. As a result, the taste also tends to be bitter and can be toxic to humans if consumed in large quantities. Therefore, it is important for you to first boil the oak tree seeds before use to reduce the tannin content. After boiling, discard the boiled water of the oak tree seeds and immediately replace it with new water. Then, do the second boiling process. Basically, oak acorns have to be boiled continuously until the water is no longer brown.
- Another method that can be used is to soak the acorns in a liter of water mixed with 1 tbsp. baking soda for 12-15 hours.
- Meanwhile, the more traditional and common method used by the Indians is to soak a bag of beans in clean running water for several days until the water is completely clear.
Step 3. Dry the acorns after the tannin content in them is reduced or completely gone
After that, raw oak acorns can be roasted right away or stored for months without worrying about the seeds going stale. Because oak tree seeds are a food ingredient that can be processed at any time without being threatened with spoilage, of course the selling value will increase. However, always remember that oak acorns must be dried well before storing, so that the surface does not rot or mold, and make sure beforehand that the acorns have been thoroughly cleaned using one of the methods recommended above.
Method 2 of 2: Using Oak Acorns in Recipes
Step 1. Make “coffee” from oak acorns
First, peel the ripe oak seeds and boil or soak them in the baking soda solution, then remove the core. Then, put the acorns in a heat-resistant container that is safe for use in the oven, then close the container tightly. After that, roast the acorns in the oven on a low heat to allow the texture to dry slowly. Once the acorns are lightly, medium, or high roasted, grind them right away until they turn into a powdery texture. Ground oak seeds can be mixed with ground coffee, or even brewed without any additives to make a cup of oak "coffee".
Step 2. Make flour from acorns, or sift flour to scrape off the fiber content in it and produce a finer textured starch
Basically, flour can be used to make a variety of snacks, such as bread and muffins. Please browse the internet to find a wikiHow article on how to make flour from oak acorns!
One of the countries that commonly uses oak seed starch as a food ingredient is Korea. Did you know that some types of noodles and jellies in Korean cuisine are made from oak seed starch? Since the starch from oak acorns is such a popular food item, you can easily find it in supermarkets that sell Asian foodstuffs
Step 3. Make pickles from oak acorns
Use the recipe listed in the wikiHow article entitled How to Make Pickles, and substitute cucumbers for oak seeds for a delicious bowl of pickles.
Step 4. Use acorns instead of ripe nuts and legumes in a variety of recipes
Basically, oak seeds can be used as a substitute for other legumes and nuts, such as chickpeas, peanuts, macadamia nuts, etc. The trick, you only need to replace the role of legumes or nuts with oak tree seeds, without the need to change the dose or cooking method instructed. Like most nuts, oak acorns are also a very nutrient-dense and filling food.
- Process oak acorns into dukkah. In fact, dukkah is a typical Middle Eastern dip made from a mixture of nuts and various spices. Generally, dukkah has a dry texture and has a slightly spicy taste, and is commonly used as a dip for bread that has been smeared with olive oil or butter.
- Chop the roasted oak acorns and sprinkle them over a bowl of fresh lettuce.
Step 5. Roast the acorns
Once ripe, the acorns can be dipped in thick sugar syrup before snacking on them.
- Make candy from oak acorns. Read the wikiHow How to Make Candy for tips on turning oak nuts or acorns into candy!
- Make jam from oak acorns. Don't worry, the end result is not much different from jam made from peanuts, almonds, hazelnuts, or sunflower seeds, really.
- Turn oak starch into thin, creamy low-carb pancakes or low-carb crackers. Once cooked, pancakes and biscuits can be served with oak jam and a natural sweetener like stevia!
Step 6. Turn oak acorns into soup instead of nuts or potatoes
Its sweet and nutty taste is effective in enriching the texture and taste of the soup in an instant, lo!
Step 7. Add ground oak acorns to creamy mashed potatoes or potato salad
Believe me, this method is effective in enriching the taste and nutrition of potatoes!
Tips
- If you have an oil press, feel free to make oil from oak acorns. In fact, the oil from the acorns of the oak tree contains ingredients similar to olive oil, and is commonly used by the people of Algeria and Morocco.
- In the Northern Hemisphere, oak acorn harvest generally lasts from September to October.
- In Germany, acorns are commonly used to make the sweet-tasting Eichel Kaffee, while in Turkey, acorns are popularly used to make racahout, which is hot chocolate with a slightly spicy and spicy taste.
- Some Indian tribes referred to oak acorns as "acorns that grow on trees," mainly because they used to process them into flour or starch and use them as food.
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Like most nuts, oak acorns are a dense, protein-packed food. Although the fat content is not as high as other nuts, oak seeds are a great source of complex carbohydrates, fiber (if consumed whole and unsifted), and several vitamins and minerals.
Several studies have shown that oak seeds, like nuts in general, contain substances that can lower sugar levels and bad cholesterol in the body
Warning
- Avoid acorns that are blackened, moldy, and hollow, especially as holes in the acorns indicate the presence of worm breeding in them.
- To get good quality oak acorns, try sitting under an oak tree as the Native Americans or better known as the Indians. Then, pick the acorns that you think are good, and throw the acorns that look hollow in the trash. If you are able to access more than one variety of oak trees, don't forget to group the acorns by type or variety. After that, soak the acorns you have collected in a bucket of water, then remove any acorns or irritants that float on the surface of the water. If desired, the floating seeds or irritants can be reprocessed into compost or better yet, dried and burned, especially since the floating seeds are caused by the presence of worms trying to get out of their holes. The fewer the number of worms, the less the number of adult worms that lay eggs. As a result, the number of edible acorns will increase! Meanwhile, save the acorns that don't float because that means they're good quality. If you find seeds that are of good quality but are still green, try storing them in a dry, dark place until they turn brown.
