RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges "Dry-Fried" Nuts and Seeds for Cooking
A miraculous metamorphosis takes place when nuts and seeds — such as sesame or sunflower — are toasted or roasted. Their rather bland flavour intensifies as the rich oil content browns and some of their water content evaporates. Small quantities can be "dry-fried" in a heavy (preferably non-stick) frying pan, or under the grill. Larger quantities are most evenly toasted in a thin layer in the oven at gas 7 (425 F, 220 C) for 15-20 minutes, stirring once or twice. Afterwards, they can be stored in an airtight tin for future use. "On the Table" column by Evelyn Rose, UK Jewish Chronicle, September 5, 1997.
