Glossary of cooking terms (talk like a chef)
Dry roastingDry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water they contain.
It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
Example :"Dry roast almonds in the oven"
Meaning :Put almonds on a baking tray in an oven at 150°C for about 15 minutes to dry them out and make them crunchier.
Note: Dry roasting is not cooking in the classic sense, it's shorter in time, and lower in temperature. This is the method is used to dry coffee beans for example.
Your 5 comments or questions on this page:
What is the french word for carrots cut into circles?
Comment #1 posted on november 3rd 2010 at 09:50 by copper penny carrots.
It's "rondelles de carottes"
Comment #2 posted on november 3rd 2010 at 10:11 by jh.
What is the term chefs use for a tray that is specifically used for gathering ingredients?
Comment #3 posted on november 30th 2012 at 00:03 by Anonymous.
I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
Comment #4 posted on november 30th 2012 at 15:40 by jh.
what about misanplas ?
Comment #5 posted on january 22th 2013 at 10:23 by jon.