Thelma Lubkin wrote:
>
> I usually 'toast' my sesame seeds by tossing them in the wok
> using a wok spatula. When I try that with these, they stick
> together and to the spatula, so that I get clumps of seeds,
> some not toasted at all and others burned.
> What's a good method for toasting these?

Pan toasting is fine for small quantities but to toast a substantial
amount at once spread them out about 1/8" deep in a roasting pan (any
metal so long as it's not non-stick). Then place into a medium oven,
about 300=BA F. Every ten minutes or so stir them about until they're a
light golden brown. Raw sesame seeds are pretty blah. To achieve that
nutty flavor thay need to be toasted... if you were to then extract
that oil you'd have [drum roll] toasted sesame seed oil. Don't use
toasted sesame seeds to top bread or they will burn... use raw seeds
and they will toast as the bread bakes.

Sheldon