This IS the way. And of course the acorns must me soaked for 24 hours in salt water. Low and slow on the cooking, sous vid at 64C for 14-18 hours is considered ideal when preparing at seal level. Adjustments based on altitude may be necessary at mid-elevations below 2500m, and a definite necessity above that elevation. See attached chart, and citations.
I stuff my woodpecker’s holes full of acorns before I gobble it up. Doesn’t everyone?
This IS the way. And of course the acorns must me soaked for 24 hours in salt water. Low and slow on the cooking, sous vid at 64C for 14-18 hours is considered ideal when preparing at seal level. Adjustments based on altitude may be necessary at mid-elevations below 2500m, and a definite necessity above that elevation. See attached chart, and citations.