Quick Answer
Yes, you can prepare acorns using a slow cooker to make them edible, but first, you need to remove tannins and leach out bitterness.
Removing Tannins
To prepare acorns for the slow cooker, start by collecting and cleaning the nuts. Remove any debris, and then crack open the shells to reveal the inner nut. Next, leach out the bitterness by soaking the acorns in water for 24 hours. Change the water every 8 hours to remove excess tannins. After 24 hours, rinse the acorns with fresh water, then repeat the soaking process one more time to ensure all tannins are removed.
Cooking Acorns in a Slow Cooker
Place the leached acorns in the slow cooker with enough water to cover them. Cook on low for 8-10 hours or on high for 4-6 hours. The water level should be maintained, and you can add more water as needed. After cooking, drain and rinse the acorns with fresh water to remove excess starch.
Post-Cooking Processing
Once cooked, the acorns can be mashed or ground into a fine flour using a food processor or blender. You can also dry them in a low-temperature oven (150°F - 200°F) for up to 6 hours to achieve a dry, flour-like consistency. Store the processed acorns in an airtight container for later use in recipes.
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