Toasted Sesame Seeds Recipes
TOASTED SESAME SEEDS
Toasted sesame seeds are an important ingredient in a great deal of Middle Eastern and Asian cooking. You can buy sesame seeds pretoasted (especially at Korean markets), but the toasting process is nearly effortless (just make sure not to burn the seeds). There are many colors of sesame seeds. The most common variety, which are called white but are actually pale to dark tan, sometimes with tinges of gray, are fine for almost all uses. Store sesame seeds in the refrigerator or freezer to prevent them from turning rancid-an uncommon but not impossible eventuality.
Yield makes 1/2 cup
Number Of Ingredients 1
Steps:
- Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently, until the seeds color slightly, less than 5 minutes. Use immediately or store in a closed container.
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- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes.
- In a microwave safe 9 inch pie plate, arrange up to ½ cup sesame seeds in one single layer. Microwave on HIGH until golden brown and fragrant, about 2-3 minutes, stopping every 30 seconds to stir. Continue with a second batch of sesame seeds, if desired.
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- Place the seeds in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the seeds are fragrant and golden brown, about 3 minutes. Stay at the stove because the seeds can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Preheat the oven to 350 degrees Fahrenheit. Place the seeds on a baking sheet in a single layer. Bake for about 4 to 5 minutes until fragrant and golden brown, stirring once. Do not stray far from the oven, since the seeds can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.
- Use immediately. Or, allow to cool completely and store in an airtight container at room temperature for 3 months and refrigerated at least 6 months. (You also can extend the life by freezing the seeds.)
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