Sheldon > wrote:


: 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 300º 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.

Thanks. I'll try that. I've had no problem toasting the brown
sesame seed in the wok. I've also done that with the black,
but the white must just be too delicate for fast toasting.
--thelma
: Sheldon