Sesame (Sousse, to PPE, sesamum, sesame) is an oil-bearing crop. Its seeds have white, is more rare – red, brown and black color. Thanks to the sweetish, oily and nut taste they are widely applied in cookery, but for this purpose demand preliminary roasting.
It is required to you
Instruction
1. If you bought sesame in a cover, at first its vyshelushita. For this purpose in turn carefully pound several small handfuls of seeds between palms and put in a separate cup.
2. Pour out sesame in a sieve and carefully wash a baking plate with flowing cold water.
3. Pour out the Obshelushenny and washed-out sesame on a dry frying pan and fry on slow fire, constantly stirring slowly with a wooden scapula that seeds didn't burn. As soon as they begin "jump up", remove from fire and cool.
4. Use fried seeds of sesame for addition in salads, in pastries (in cookies, buns, pies), vegetables dishes, and also for preparation of a breading from them for meat or fish and sauces. If you wish to give to the prepared dishes more saturated aroma, give preference to dark seeds of sesame. And use white sesame as ornament for a bakery goods.
5. If you don't use all fried seeds of sesame, pour out them in a glass jar, cover dense and put to the dark dry place.