Timeline for Toasting spices with and without oil
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Apr 1, 2017 at 16:51 | comment | added | I answer wrong - have fun | For one of my spice mix recipes, I toast the spices on a pre-heated baking sheet in the oven to make sure they get toasted evenly and consistently. | |
| Dec 29, 2013 at 1:35 | comment | added | Cascabel♦ | Oil also makes it a lot faster. The heat transfer is more efficient than it is with hot air, and it's more uniform, so you can quickly, evenly cook the spices. | |
| Sep 27, 2012 at 20:03 | comment | added | wootscootinboogie | i don't think it's your imagine. since the essential oils of the plant are fat soluble it makes since that the normal convection of the heating oil would help to circulate the flavor more evenly. plus you get the added bonus of some of that flavor being imparted so you can use your oil as a base for a sauce. hm...i think i might make a fenugreek voloute which i get home tonight. | |
| Sep 27, 2012 at 19:29 | history | answered | Sobachatina | CC BY-SA 3.0 |