Dry frying seeds involves heating them in a dry pan (without oil) to enhance their flavor and aroma. Here's how:
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Heat a Frying Pan: Place a frying pan (preferably heavy-bottomed) over medium heat. Make sure the pan is completely dry.
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Add the Seeds: Once the pan is heated, add the seeds you wish to dry fry.
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Fry Over Medium Heat, Stirring Constantly: This is crucial to prevent burning. Stir the seeds continuously with a spatula or spoon.
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Fry Until Aromatic: Continue frying until the seeds release their warm aroma and may change color slightly. This usually takes a few minutes. Be careful not to burn them.
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Remove from Pan and Cool: Immediately remove the seeds from the hot pan and transfer them to a cool surface (like a plate or baking sheet) to stop the cooking process. Cooling them prevents them from continuing to cook from the residual heat and potentially burning.
Dry frying releases the essential oils in the seeds, resulting in a more intense and complex flavor profile. This technique is commonly used for spices like coriander, cumin, fennel, and sesame seeds.
