Cookaholics Bulletin Board

In my mind, I made up this technique when I was a teenager but it was the 70's and my mind tended to operate on a sliding scale. I haven't seen this anywhere else and it works for me (now I bet you are curious). What I do is add the salt, seasonings, a little bit of oil (or none) along with water to the pumpkin seeds and roast them like that. The seeds end up floating on a slurry of water but the amount is not that critical. More water, longer roasting time. The salt and seasonings seem to cling more evenly to the seeds this way. This year I used salt, Penzey's chili powder and some pumpkin seed oil.

Mary

Mary,

I'm not picturing this. Can you be more detailed, or post pictures?

No pictures but I will try to simplify

Clean pumpkin seeds, add water, oil, salt and seasonings. Roast. The salt gets dissolved in the water and the seeds are evenly coated. Does that make sense?

Mary

What are you roasting them in?

I usually use a flat cookie sheet, which obviously isn't going to work with water.

A rimmed cooking sheet. The kind that comes with tiny European ovens.

Whenever you buy a rimmed cookie sheet you get a tiny European oven?

Yes, JB, one of the perqs of socialism.

so basically enough water so they are floating along, and roast until it's evaporated? Like you are braising them!

Yes, Jean! Thanks.

Mary