Roasted Sesame Seeds Recipe
Yield: 1 /4 cupRecipe by luhu.jp
Ingredients:
1/4 cup: Sesame seeds,
Directions:
Heat a wok or iron skillet over high heat for 1 minute. Turn the heat
to low and add the sesame seeds. Stir frequently. If the seeds begin
to pop, the heat is too high. Lower the heat and remove the wok from
the heat for a few seconds until the seeds stop popping. Roast the
sesame seeds until they turn a few shades darker, 5-7 minutes.
If the roasted sesame seeds are to be stored for longer than a week,
keep them refrigerated. Roasted sesame seeds can be ground and stored
in the refrigerator in a tightly covered jar for up to 2 months.
Note: If you roast less than
cup seeds at a time, reduce the cooking
time; if a larger amount, increase it.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 40-41
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp
to low and add the sesame seeds. Stir frequently. If the seeds begin
to pop, the heat is too high. Lower the heat and remove the wok from
the heat for a few seconds until the seeds stop popping. Roast the
sesame seeds until they turn a few shades darker, 5-7 minutes.
If the roasted sesame seeds are to be stored for longer than a week,
keep them refrigerated. Roasted sesame seeds can be ground and stored
in the refrigerator in a tightly covered jar for up to 2 months.
Note: If you roast less than
cup seeds at a time, reduce the cooking
time; if a larger amount, increase it.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 40-41
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp