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From: patel@uicsg.UUCP
Newsgroups: net.cooks
Subject: Re: Re: Sesame Tahina Recipe Wanted - (nf)
Message-ID: <6166@uiucdcs.UUCP>
Date: Tue, 13-Mar-84 22:38:44 EST
Article-I.D.: uiucdcs.6166
Posted: Tue Mar 13 22:38:44 1984
Date-Received: Thu, 15-Mar-84 01:04:27 EST
Lines: 21

#R:ucbvax:-30500:uicsg:4400017:000:1110
uicsg!patel    Mar 13 13:50:00 1984

  I have had no trouble making Tahini in my Cuisinart.  May be you are
  over roasting your Sesame Seeds.  I have never roasted Sesame in oven
  so I don't know the right method for oven.  But I do know how to
  roast in a pan on stove top.  Use a thick pan on LOW hit.  Seeds should
  cover the bottom of the pan with no more than 1/8" depth.  CONSTANTLY stir
  the seeds. At the first sign of browning remove pan from hit.
  Continue stirring in pan a minute or two.  Empty it in a cool plate.
  Remember, the goal is NOT TO BROWN the seeds.  The goal is to roast
  it until they are about to become brown.  In any case, it is better
  to under-roast than over-roast.  Because the seeds are so tiny it
  doesn't take much heat to over-roast them!
  
  Put the cool seeds in the processor.  I believe it takes at least a cup
  of seeds to form the butter.  I sometimes add a few roasted sunflower
  seeds to increase the mass and oil content.  If the seeds stick to
  the sides of the  processor before forming butter then scrap the sides.

  -Janak Patel, Coordinated Science Lab., Univ. of Illinois, Urbana