| By Lisareid (Lisareid) on Wednesday, October 27, 2004 - 02:14 am: Edit |
Greetings, all!
Given the fact that I've a plate of raw pumpkin seeds and more to come, I'd love to hear about anyone's experience with producing a crispy, tasty seed snack. In the past, I've washed them and tried to bake them, but haven't gotten the result I'd like. They were too chewy and a bit stringy, even though I had them in the oven on convection for a long time. I think my error is in the pre-bake prep (should they be soaked in salt water for a time to break down some?) but it could certainly be an oven time or temp issue as well. My husband says it's a waste of electricity when you can just buy salted pumpkin seeds, but I want to turn out something special.
Suggestions, anyone?
Thanks!
| By Tamsin (Tamsin) on Wednesday, October 27, 2004 - 08:22 am: Edit |
I had a whole heap last year left over from the pumpkins we carved. I just washed them, most of them were pretty clean though, placed them in a bowl, tossed them with salt/pepper/cayenne pepper (pretty much anything spicy I could find) and a small amount of oil - canola or something like that, I'm sure you could even use some of that spray oil if you wanted to once the seeds are on the tray. Put the onto a baking tray, with baking paper and cooked them at 180`C (I think that's about 350`F), stir them every so often so that they get an even browning.
The chefs I worked with ate them and liked them, but then those guys would have eaten anything.
I don't know if that helps you, I'm sure someone has a proper recipe but that's what I did.
| By Ladycake (Ladycake) on Wednesday, October 27, 2004 - 06:37 pm: Edit |
Our exec just uses his seasoning mix and tosses them, no oil or anything. Then he slow raosts them. Hope this helps.
| By Cvincolorado (Cvincolorado) on Thursday, October 28, 2004 - 12:48 am: Edit |
I always toss with salt and pepper and a little oil like Tasmin says. Once they are toasted they go great mixed in with rice, cous cous or quinoa. I also made a toasted pumpkin seed-cilantro pesto to go on top of Mahi Mahi for a special one night and it went over real well. Good luck.