DietDictionary.org      Food for thought...
Home -› ACORNS--EATING
Online dictionary

Dictionaries by Category


Nutrition News

Definition Of:

ACORNS--EATING

Diet DictionaryFood and Nutrition Solutions
Acorns have very high contents of tannins which makes them
very bitter and astringent when eaten raw. They need to be
boiled or roasted, or both to make them palatable. The sweetest nuts come from the white, burr and chestnut oaks. The black, pin and red oak acorns are more bitter.
To use: Collect the acorns in the fall, when ripe. Remove
shells and caps. The shells will come off easier if you first
slit with a sharp knife. Boil the acorns whole for at least two
hours, changing the water each time it becomes light brown in
color. This boiling removes the bitterness and they become
pleasantly sweet. You will find, after this boiling, that they
are quite dark brown in color. Toast in a 350 degree F oven for
another hour. They can then be eaten as they are or ground into a flour.

 

Diet Dictionary INDEX:


List of Terms: Terms beginning with "A", Page 1

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 1 2 3 5
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

A: Page 1 of 24.

A Sample
A Wee Tootie
A-1 PICK-ME-UP
A.P.
ABC
ABV
ACORNS--EATING
ADL
AL DENTE
ALMOND PASTE
ALUM
ANCHO--POBLANO CH...

Other Resources

Online Dictionary

Epicurious.com Food Dictionary

Martha Stewart Food Pages

Kitchen Dictionary by Recipezaar

Cooking.com Glossary

Food Museum

Wine Lexicon

Cocktail Glossary

Katzer’s Spice Pages

Bakers Dictionary

Healthy Diet at WomensHealth.gov


Home   |   Translation  |   Dictionary   |   About Us   |   Contact Us
DietDictionary.org
  Powered by Babylon - Translation Software
Copyright 2008, DietDictionary.org. All rights reserved.