The level of heat doesn't matter so much.
Just be there to swirl and move the nuts and seeds around in the pan until roasty toasty.
The oils released -ontothepanssurface- will impart flavor into the recipe cooking (if you want it to. If not, wipe the pan clean with a towel. Doi!)
Example: Making Kung Pao Chicken.
Toast shelled peanuts in the pan prior to cooking. - Or roast walnuts for added flavor and have the walnuts to munch on while you wok. (that could've been 'work' but I said 'wok' : See what I did there?)
Anyways! Point is - when you cook in/with oils/fat, don't automatically think EVOO, butter, pork fat, beef drippings, or whatever else you've been told before (but be open to suggestion and listen. remember the power of no (and/or know). Try new stuff out. Your brain will surprise you.
Fun sayings: In the lard we trust.
Pictah time (take a pict-tore, right Z?)
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| this all happened this a.m. |
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| while I was fixing to fix breakfast (that's right, I'm from Texas. what about it?) |
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| dumped the last of the sliced almonds in. also hulled pumpkin seeds & raw cashews are popular choices of mine. pine nuts and macadamia nuts are a fuggin treat. Have you seen "It Could Happen to You" the movie? Nicholas Cage is a weirdo, but that movie is a good'n plus I like talking like Rosie Perez. (or try to at least) |
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| Notice the skins burn first |
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| dumping |
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| 2nd look again |
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| rewind to examine the heat |
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| shake it like a salt shaker - lil John |
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| wipe out, or not, add oil, or not, fry away (this time I was referring to an egg we got at John Mull's meats for free. I cooked Jason one egg. Myself another. Made a sandwich out of one, did some other methods for potential later blogs. Hectic morning. |
And back to square 1.
What's for lunch? And don't say: Let's do lunch, because ew.
Also, look up: Polish Girl - Neon Indian (Live on KEXP) via YouTube. It's like you get to watch what you're listening to on the radio. If you get a chance - that is, no pressure.
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