I have seen very few people talk about this regarding acorns, but to me, it’s so important! I used to leach with the flour and starch together, with a light layer of starch forming on the top. However, I always have to be careful when pouring that I’m not losing starch. Further, because starch molecules are so small, they will leach much faster than the larger acorn meat flour particles. Instead, I initially separate my starch from the flour by squeezing everything through a cloth filter. The starch is small it will pass right through, while the flour will be left behind. From there, I can quickly leach my isolated starch and process it separately! This greatly increases my yield of calories from acorns, and I think you will benefit from it, too! I use my starch in place of other starches, mainly to thicken soups and emulsify sauces. However, I think the king of acorn starch recipes is Dotorimuk, a traditional Korean acorn jelly recipe! We’ll have a video on that coming up soon. Did you know that acorns contained so much starch? The photo of starch molecule size comes from the study “Morphology and structure of acorn starches isolated by enzymatic and alkaline methods” by *Correia et al.* Did you know this about acorns?
I've known about leeching acorns for flour for decades, but this is the very first time I've ever seen somebody talk about the starch. Makes sense, seems obvious... now that you've said it. But I'm not super surprised: you're someone I find I can count on to consistently tell me stuff I've never even heard of before. I love it so much. Thanks for sharing the cool stuff you learn! ❤
I would love a long video on just acorns. I spent so long leaching the starch just to have it congeal in the oven. It turned brown like the jelly, and it’s no longer powdery, and was oozing oil. Trying to figure out what went wrong, oven was at 170 (it’s lowest), perhaps the pan had oil on it I wasn’t aware of?
Glad you posted this short since I’m about to start processing my acorns into flour. They aren’t totally dry yet (dry enough that the meat separates pretty easy but not shelf stable “rock hard” dry) but I’m trying to have it done before thanksgiving and I have a hunting trip the second week of November, so I gotta get it done asap.
I have some lovely acorn starch and on the third rinse and stir most of it decided to stay suspended and won't settle. It's been 2 days now. Is there anyway to get it to settle again?
Different starches have different properties. Potato starch loses thickness if boiled too long, and corn starch doesn't. Arrowroot starch sometimes goes slimy in dairy due to its soluble fiber. Does acorn starch really resemble corn starch more than it resembles other edible starches?
when i’ve done this (twice) both times even though i had it separate to the bottom it never clumps up properly and stays liquidy although it is grainy and a tiny bit thicker. could the acorn species i’m using have less starch in them?
I really hate it when people call things what they aren't just to get more views, I OPENLY CHALLENGED OTHER PEOPLE TO DO WHAT I DO AND JUST GIVE A DISLIKE AND NOT RECOMMEND THIS CHANNEL
Do not fret. The squirrels cannot possibly eat, gather, or even remember where they put all the acorns they do gather! Oak trees produce more than enough for the squirrels, birds, and we few who collect them…plus a lot more. 🌻🐿️
I have seen very few people talk about this regarding acorns, but to me, it’s so important! I used to leach with the flour and starch together, with a light layer of starch forming on the top. However, I always have to be careful when pouring that I’m not losing starch. Further, because starch molecules are so small, they will leach much faster than the larger acorn meat flour particles.
Instead, I initially separate my starch from the flour by squeezing everything through a cloth filter. The starch is small it will pass right through, while the flour will be left behind. From there, I can quickly leach my isolated starch and process it separately!
This greatly increases my yield of calories from acorns, and I think you will benefit from it, too!
I use my starch in place of other starches, mainly to thicken soups and emulsify sauces. However, I think the king of acorn starch recipes is Dotorimuk, a traditional Korean acorn jelly recipe! We’ll have a video on that coming up soon.
Did you know that acorns contained so much starch?
The photo of starch molecule size comes from the study “Morphology and structure of acorn starches isolated by enzymatic and alkaline methods” by *Correia et al.*
Did you know this about acorns?
I've known about leeching acorns for flour for decades, but this is the very first time I've ever seen somebody talk about the starch. Makes sense, seems obvious... now that you've said it.
But I'm not super surprised: you're someone I find I can count on to consistently tell me stuff I've never even heard of before. I love it so much. Thanks for sharing the cool stuff you learn! ❤
I would love a long video on just acorns. I spent so long leaching the starch just to have it congeal in the oven. It turned brown like the jelly, and it’s no longer powdery, and was oozing oil. Trying to figure out what went wrong, oven was at 170 (it’s lowest), perhaps the pan had oil on it I wasn’t aware of?
Starch, not corn starch. I'd say the consistency is closer to potato starch.
Yeah it’d be interesting to compare all three
That's why he said "basically" corn starch aCORN starch
You can also do this with potatoes. Whenever you cut potatoes, soak them in water and collect the starch that settles on the bottom.
Awesome!
Epic, something new learned! Thank you for sharing the knowledge!! I'll be trying this!
Glad you posted this short since I’m about to start processing my acorns into flour. They aren’t totally dry yet (dry enough that the meat separates pretty easy but not shelf stable “rock hard” dry) but I’m trying to have it done before thanksgiving and I have a hunting trip the second week of November, so I gotta get it done asap.
Add acorn starch into your eggs with a little water before cooking.
Makes dry scrambled eggs into the easiest and best scrabled egg you will ever make
Wow thats amazing corn startch.
I love this series so effing much.
Which oak us your favorite? Anyone have a special "sweet" oak?
Burr oak! Don’t go chasing sweet acorns. 😉
I swear, I am about to watch ALL this dude"s videoz
Sweet! What a cool thing to know!
It is!
How were the acorns opened?
He has other shorts on his channel showing all of the processes for acorns.
Now there's one thing left to make: bake something acorn shaped.
I have some lovely acorn starch and on the third rinse and stir most of it decided to stay suspended and won't settle. It's been 2 days now. Is there anyway to get it to settle again?
So this is what squirrels are doing...
Different starches have different properties. Potato starch loses thickness if boiled too long, and corn starch doesn't. Arrowroot starch sometimes goes slimy in dairy due to its soluble fiber. Does acorn starch really resemble corn starch more than it resembles other edible starches?
Heheheh, a”corn” starch! Neat!
What do you do if you don’t have a dehydrator
This guy us just a bunch of squirrels in a skin suit.
I am eating Keto. I prefer to get rid of the starch.
Acornstarch
when i’ve done this (twice) both times even though i had it separate to the bottom it never clumps up properly and stays liquidy although it is grainy and a tiny bit thicker. could the acorn species i’m using have less starch in them?
It’s possible, yes.
Is there a specific type of acorns that are better to eat/you shouldnt ever eat that i need to know about before trying this?
All are edible with processing
The clumped up starch reminds me of ooblek a little bit. Wonder if you can make acorn ooblek with it.
Since ooblek is made with cornstarch and water, I am sure you could just sub the cornstarch with acorn starch.
Can you make something like a pudding from acorn starch?
Use potatoes!
You might call it a corn starch.
Had no idea we could do this. Now is there anything from the store bought,that Is that much worse for our health,than this homemade starch ??
I really hate it when people call things what they aren't just to get more views, I OPENLY CHALLENGED OTHER PEOPLE TO DO WHAT I DO AND JUST GIVE A DISLIKE AND NOT RECOMMEND THIS CHANNEL
Dang you’re gorgeous , I don’t even pike fora going that much … iam here just to see you …❤
😅. Too little too late. I think he's married.
That’s water intensive
Not nearly as much as almond, beef, chocolate, and hundreds of other foods.
Corn starch comes from corn....not acorns...be truthful with your info
IT CONSTANTLY SHOCKS ME THAT PEOPLE DON'T HAVE A ABILITY TO THINK FOR THEMSELVES SO THEY JUST GO ALONG WITH WHATEVER THEY ARE TOLD TO THINK
Looks like too much work to spend your prescious time and produce something soo invaluable.
It's Acorn starch and not corn starch
When flour and corn starch are so cheap, please leave the acorns for the poor squirrels 😢
Do not fret. The squirrels cannot possibly eat, gather, or even remember where they put all the acorns they do gather! Oak trees produce more than enough for the squirrels, birds, and we few who collect them…plus a lot more. 🌻🐿️