Processing local oak acorns

By an Edhat Subscriber

Do Edhatters have any experience processing acorns from our local oak trees? I gathered some on my hike through Stevens Park and want to learn how to prepare them properly.

What I did was to boil the shelled kernels and change the water several times. This didn’t do much to the taste, so I let them soak overnight, which literally made the water black. I repeated this again, but still got quite a bitter taste when I try them.

Are our acorns particularly high in tannins? Any suggestions?