Glossary (talk like a chef): Dry roasting
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"
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.
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