Difference between revisions of "Translations:AY Honors/Edible Wild Plants/Acorn/1/es"

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Message definition (AY Honors/Edible Wild Plants/Acorn)

</noinclude>
{{EWP
| name = Acorn
| image = Amerikaanse eik eikels Quercus rubra acorns.jpg
| description = Acorns are the fruit of the oak tree. They are a very important food source for wildlife. Creatures that make acorns an important part of their diet include birds such as jays, pigeons, some ducks and several species of woodpeckers. Small mammals that feed on acorns include mice, squirrels and several other rodents. Large mammals such as pigs, bears and deer also consume large amounts of acorns; they may constitute up to 25% of the diet of deer in the autumn. However, acorns are toxic to some other animals, such as horses. In some human cultures, acorns once constituted a dietary staple, though they are now generally only a very minor food.
| range = The oak is native to the northern hemisphere, and includes deciduous and evergreen species extending from cold latitudes to tropical Asia and the Americas.
| seasons = Fall
| use = The acorn contains tannin, which is very bitter and slightly toxic. Luckily, tannin is easily removed by soaking in water. Acorns from the white oak family have far less tannin than acorns from the black (or red) oak family, so if you have a choice, opt for white oaks. The first acorns to fall from the tree are likely to contain worms and moth larvae. Most of these bad acorns will float in water, while most good acorns will sink. At the beginning of acorn season (late summer or early autumn) you will find that most of the acorns will float and very few will sink. As the season progresses, you will find that most acorns will sink and few will float. Once you have sorted them, shell them. They can be opened with a pair of pliers or a nutcracker. Remove the meat from the shell, crush it into a fine powder (use a mortar & pestle or a food processor), and then soak it in water for about a week, changing the water twice a day. If you choose to, you can speed this process by boiling the shelled, crushed acorns in several changes of water. Native Americans would put the crushed acorns in a sack and then place the sack in a swift stream for several days. If after soaking, the acorn mush is still bitter, it needs to soak longer. When they are no longer bitter, spread them out on a cookie sheet and dry them in an oven at {{units|120°C|250°F}} for 90 minutes. They can be used as '''flour''' or to make acorn mush - a staple of the Native American diet. You can also skip crushing them and eat them as nuts, but uncrushed acorns will take much longer to leach.
}}
<noinclude>
{{EWP/Bake}} {{EWP/Fry}} {{EWP/Boil}} {{EWP/Tree}} {{EWP/Nut}} {{EWP/Flour}}
</noinclude>
<noinclude>

</noinclude>
{{EWP
| name = Acorn
| image = Amerikaanse eik eikels Quercus rubra acorns.jpg
| description = Acorns are the fruit of the oak tree. They are a very important food source for wildlife. Creatures that make acorns an important part of their diet include birds such as jays, pigeons, some ducks and several species of woodpeckers. Small mammals that feed on acorns include mice, squirrels and several other rodents. Large mammals such as pigs, bears and deer also consume large amounts of acorns; they may constitute up to 25% of the diet of deer in the autumn. However, acorns are toxic to some other animals, such as horses. In some human cultures, acorns once constituted a dietary staple, though they are now generally only a very minor food.
| range = The oak is native to the northern hemisphere, and includes deciduous and evergreen species extending from cold latitudes to tropical Asia and the Americas.
| seasons = Fall
| use = The acorn contains tannin, which is very bitter and slightly toxic. Luckily, tannin is easily removed by soaking in water. Acorns from the white oak family have far less tannin than acorns from the black (or red) oak family, so if you have a choice, opt for white oaks. The first acorns to fall from the tree are likely to contain worms and moth larvae. Most of these bad acorns will float in water, while most good acorns will sink. At the beginning of acorn season (late summer or early autumn) you will find that most of the acorns will float and very few will sink. As the season progresses, you will find that most acorns will sink and few will float. Once you have sorted them, shell them. They can be opened with a pair of pliers or a nutcracker. Remove the meat from the shell, crush it into a fine powder (use a mortar & pestle or a food processor), and then soak it in water for about a week, changing the water twice a day. If you choose to, you can speed this process by boiling the shelled, crushed acorns in several changes of water. Native Americans would put the crushed acorns in a sack and then place the sack in a swift stream for several days. If after soaking, the acorn mush is still bitter, it needs to soak longer. When they are no longer bitter, spread them out on a cookie sheet and dry them in an oven at {{units|120°C|250°F}} for 90 minutes. They can be used as '''flour''' or to make acorn mush - a staple of the Native American diet. You can also skip crushing them and eat them as nuts, but uncrushed acorns will take much longer to leach.
}}
<noinclude>
{{EWP/Bake}} {{EWP/Fry}} {{EWP/Boil}} {{EWP/Tree}} {{EWP/Nut}} {{EWP/Flour}}
</noinclude>
<noinclude>

Bellota

Descripción: Las bellotas son el fruto del árbol de roble. Ellas son una fuente de alimento muy importante para la vida silvestre. Las criaturas que hacen de las bellotas una parte importante de su dieta incluyen las aves como los arrendajos, palomas, algunos patos y varias especies de pájaros carpinteros. Los pequeños mamíferos que se alimentan de las bellotas incluyen ratones, ardillas y otros roedores. Los grandes mamíferos como los cerdos, osos y ciervos también consumen grandes cantidades de bellotas; pueden constituir hasta el 25% de la dieta del ciervo en el otoño. Sin embargo, bellotas son tóxicos para otros animales, tales como caballos. En algunas culturas, bellotas una vez constituyeron un elemento básico en la dieta, a pesar de que hoy en día son sólo un alimento muy menor.

Disponibilidad: Otoño

Uso: La bellota contiene tanino, que es muy amargo y un poco tóxico. El tanino se elimina fácilmente por inmersión en agua. Las bellotas de la familia del roble blanco tienen mucho menos tanino que las bellotas de la familia del roble negro (o rojo), así que si tiene una opción, escoja por robles blancos. Las primeras bellotas que caen del árbol son susceptibles de contener gusanos y larvas de la polilla. La mayor parte de estas malas bellotas flotará en el agua, mientras que la mayoría de las buenas bellotas se hundirán. Al comienzo de la temporada de las bellotas (finales de verano o principios de otoño), la mayoría de las bellotas flotan y muy pocas se hunden. Mientras la temporada avanza, la mayoría de las bellotas se hunden y pocas flotan. Ellas se pueden abrir con un par de alicates o un cascanueces. Quite la carne del caparazón, aplaste en un polvo fino (utilice un mortero o un procesador de alimentos), y luego lo puede sumergir en agua durante aproximadamente una semana, cambiando el agua dos veces al día. Puede acelerar este proceso mediante la ebullición. Los americanos nativos ponían las bellotas machacadas en un saco y luego colocaban la bolsa en una corriente rápida durante varios días. Si después de la inmersión la papilla de bellota sigue siendo amarga, necesita remojarse. Cuando ya no están amargas, se extiende hacia fuera en una bandeja de horno y se seca en un horno a 120° C durante 90 minutos. Pueden ser utilizadas como harina o para hacer papilla de bellota - un elemento básico de la dieta indígena. También se pueden aplastar y comer como frutas secas, aunque bellotas no machacadas tomarán mucho más tiempo para filtrarse.