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How to Toast Sesame Seeds

We generally toast seeds on the stovetop and nuts in the oven.  Seeds toast fairly quickly and can burn easily if you don't keep a close eye on them making toasting them more reliable on the stovetop.  Nuts tend to have an irregular shape and need heat coming from all sides as in an oven to make sure all surfaces are toasted.  

  • Place food in a dry pan or skillet over low/medium heat, and stir constantly, for 10-12 minutes.  A skillet that heats up quickly (stainless steel or carbon steel) makes it easier to manage the heat than cast iron.
  • Use your eyes and your nose to tell when they are ready. Process is completed when seeds gives off aroma and color changes slightly.  

Toasting seeds increases flavor and digestibility and improves the texture.  

When toasted these lovelies add a magical flavor and texture to dishes like Edamame Tofu Salad with Sesame Chili Dressing and Asian Noodle Salad (both of these dishes are perfect for potlucks and picnics). 


Barb Seaman
Hi. Love your shows and recipes. I read in Moosewood that you can make vegetable stock with leftover skins and innards, and love to so that for bean-cooking liquid. But I realized that Moosewood was written, like 200 years ago, before there was an awareness of pesticides and other contaminants. What's your opinion? Is it ok to make stock out of various non-organic vegetables?
August 17, 2011, 9:28 am

Cynthia Lair
Hi Barb, You can make soup stock out of just about anything. Onion skins makes for a rather dark-colored stock however. I do believe it is better to use organic vegetables, but especially avoiding the dirty dozen (from the Environmental Working Group)
August 17, 2011, 11:34 am

Nancy Nolan
Who is that playing the fabulous Hammond B3 in your theme music? Nice!
August 18, 2011, 2:31 am

Paul Hiraga (composer) Downpilot musician, composer
August 18, 2011, 8:42 am

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