• 목록
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Confession: For years, I threw away the seeds after carving pumpkins. Roasting them just didn’t appear price the trouble-why mess with all that stringy, slimy pumpkin flesh? Then a number of years in the past, after studying extra about meals waste and vowing to make the most of every ingredient, I decided to not toss the seeds. Instead, I roasted them and realized that crispy, baked pumpkin seeds are tremendous simple to make! Their nutty flavor was so addictive, they didn’t even make it to the pantry. My family gobbled them up, risking burned fingers, straight from the sheet tray. The very best part is, pumpkin seeds are good for you. They’re high in protein and fiber, and they’re a great source of minerals like zinc and iron. You can even cook with pumpkin seed oil. So the following time you make jack-o’-lanterns, save the insides and comply with our Test Kitchen’s step-by-step information for how you can roast pumpkin seeds.

Here’s our easiest methodology for roasting pumpkin seeds. Trust us-these toasted seeds aren’t going to final long! This roasted pumpkin seeds recipe makes 2 cups. Preheat the oven to 250°F. Line a big sheet pan with aluminum foil and lightly grease it with butter or oil. This reduces cleanup later-trust us on this! Test Kitchen Tip: Preheating your oven will assist the pumpkin seeds cook evenly. The result: perfectly roasted, crispy pumpkin seeds. Most of us are fairly accustomed to this part from a lifetime of pumpkin carving. Using a pointy, sturdy knife, reduce around the top of the pumpkin and remove the "lid." Using a big spoon, scrape the sides of the pumpkin to take away the seeds and pulp. Place every little thing-pulp and all-in a big bowl. You is perhaps wondering, "Do you will have to scrub pumpkin seeds earlier than roasting? " The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much simpler than I believed.

Just use your fingertips to pull the seeds free. Leave the large items of pumpkin pulp in the bowl as you switch the seeds to a colander. They’ll nonetheless look fairly goopy-don’t worry. The fibrous strands can be challenging to take away, however we've got a trick for that: Rinse the seeds in the colander below cold working water. The water will loosen the strands and make it simpler to tug them off. Test Kitchen Tip: Don’t fear you probably have some pumpkin pulp clinging to the seeds. It’s actually arduous to take away every final bit! During testing, we found that further strands didn’t make a huge difference as soon as the seeds were roasted. But leaving all of the gunk on prevents the seeds from getting good and toasted. Once you’ve removed a lot of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a distinction.

Simply rinse the seeds under cold running water and pat them dry with a towel. Test Kitchen Tip: Patting the seeds dry is a crucial step. Excess water can create steam in the oven, which prevents the seeds from crisping. The seasonings we use in the subsequent step also adhere better to dry seeds. It’s time to season! We like salt and Worcestershire sauce, plant; kameronmzhn91457.diowebhost.com, but you can too use pumpkin spice seasoning, or just sprinkle with salt and pepper. Whichever taste profile you select, combine the seasonings with the butter or oil in a small bowl. Then drizzle the mixture over the dry seeds in a medium-sized bowl. Stir to verify every seed is coated. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds often. Test Kitchen Tip: Most ovens have sizzling spots, which might result in burnt seeds.

Our specialists found that stirring the seeds every so often promotes even browning. Cooking in a 250° oven helps the pumpkin seeds cook evenly inside and out, so that they don’t burn earlier than they’re cooked by means of. But we won’t settle for evenly cooked seeds-we wish crispy seeds! The answer: Increase the oven temperature to 325° after the primary forty five minutes. Then proceed baking the seeds for about 5 more minutes, or till they’re flippantly browned and dry. Step 8: Serve, retailer and take pleasure in! You may serve the seeds heat (I always threat singed fingertips to snatch a snack proper off the sheet pan), or you possibly can let them cool and enjoy at room temperature. If you’re storing them for later use, set the pan on a cooling rack till the seeds are absolutely cooled, then place in an airtight container. This recipe yields roughly 2 cups of seeds, so you’ll have sufficient to snack on and use in some fun recipes.