@feralforaging: Replying to @feralforaging After you have wrung out as much water as you can from the acorn mash, the resulting product should have a texture similar to wet sand. If so, dehydration occurs relatively quickly. I usually just leave mine in the dehydrator overnight (~8 hours) and it will be dry the next morning. It really needs to be completely dry as residual moisture can cause it to go bad in storage. As I mentioned, when you wring out the liquid (and when you do the initial filter in the metal sieve) I would highly recommend putting that into a container to save for later. The liquid will probably be very cloudy, but over time it will settle down and you’ll find that light layer build up the bottom (from when we were leaching before). This is extremely fine acorn starch which is precious to me. You can use it just like you would any other vegetable starch (corn, potato, pasta). It can thicken soups, gravies, and sauces. It’s also the important ingredient in making Traditional Korean Acorn Jelly! (Which we will attempt later in the series) A future video will show you how to capture the extremely fine starch particles from the liquid. This is my favorite part of processing acorns into food. Something about sifting and blending all the material to get a consistent, fine particle size is so satisfying to me. As I stated in the video, you don’t absolutely have to do this fine-sifting step, but if you intend to bake with your flour, then I would recommend it. With that, we have ourselves completely processed, ready-to-use acorn flour! Next up, are all of the recipes that we can use our flour for! As always, if you have any questions, please feel free to ask them here! #foraging #acorns #wildfood #wildfoodlove #acornseries22 #foragingtiktok

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Monday 14 November 2022 15:30:04 GMT