Shelf · Fire & pan · Medium heat
Toasting nuts
Heating nuts or seeds dry, without fat, until they colour and smell nutty.
- The temperature band
- The oven · 160 to 175 °C
- The time
- About 8 min
Why it works
Nuts are mostly oil, and heat drives their aromatic oils to the surface while browning the proteins and sugars alongside — the same reaction as a seared crust, on a much smaller scale.
The tell
The smell arrives before the colour does. They turn one shade darker and feel lighter and drier when stirred.
How it fails
They carry on cooking in a hot pan after the heat is off — tip them onto a cold plate the moment they smell right. Scorched nuts taste bitter through the whole dish and cannot be salvaged.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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