On 1 Jul 2005 23:37:57 GMT, Thelma Lubkin >
wrote:

>Arri London > wrote:
>
>
>: Thelma Lubkin wrote:
>:> ...I use sesame seeds to sprinkle over vegetables in a stir fry,
>:> sometimes in baking, and I keep a grinder filled w/ whole, toasted
>:> sesame seed on the kitchen table right alongside the black pepper.
>:>
>:> Can someone tell me what I can do to get some taste from these white
>:> ones?
>:> --thanks, thelma
>
>: Toast them first until they are light brown and fragrant. They will keep
>: in the fridge for ages in a tightly closed jar.
>
> 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?
>
> --thelma


You can also put them in thin layer..very thin..so as not to stack
them up.. on a baking sheet and put them in the oven or under a
broiler and keeping a close eye on them as to color and smell. They
clump up as the oil is released from them.. stick together. The dry
skillet means is the best way for small amounts ..and ..until you get
the hang of it, getting it just as you like them..to not risk larger
amounts of seed that might get scorched.

There are unhulled seeds out there too that are kind of gray.. if you
want more texture out of them, don't know if the flavor is improved by
the toasting with the hulls on them though..but there's more roughage
for sure! ;-)

Janice