Post by April B. on Dec 17, 2003 15:04:24 GMT -6
KITCHEN TIP
Lots of recipes call for toasted sesame seeds or toasted pine nuts.
Since I cook a lot of Mediterranean food, I could waste a lot of time toasting a couple of tablespoons at a time. Instead, I toast a pound at a time in a large skillet over medium heat and store them in the freezer.
Pine nuts and sesame seeds should be stirred regularly while toasting to prevent burning and should be removed from heat when most are a very light golden brown and none are dark brown.
Allow to cool completely before freezing.
Before toasting sesame seeds, they should be rinsed well in a fine sieve under running tap water to remove chaff, then allowed to drain; do not soak them.
This slows toasting but gives much better flavor since the chaff can burn and give the seeds an off flavor.
Even if you do not toast them, store pine nuts and sesame seeds in the freezer since they are loaded with in saturated fats which will go rancid rapidly.
Lots of recipes call for toasted sesame seeds or toasted pine nuts.
Since I cook a lot of Mediterranean food, I could waste a lot of time toasting a couple of tablespoons at a time. Instead, I toast a pound at a time in a large skillet over medium heat and store them in the freezer.
Pine nuts and sesame seeds should be stirred regularly while toasting to prevent burning and should be removed from heat when most are a very light golden brown and none are dark brown.
Allow to cool completely before freezing.
Before toasting sesame seeds, they should be rinsed well in a fine sieve under running tap water to remove chaff, then allowed to drain; do not soak them.
This slows toasting but gives much better flavor since the chaff can burn and give the seeds an off flavor.
Even if you do not toast them, store pine nuts and sesame seeds in the freezer since they are loaded with in saturated fats which will go rancid rapidly.
