Success! Slow pumpkin seeds ... really, really slow.
Did the jack-o-lantern thing yesterday.
Cleaned guts from the seeds and soaked them in a brine for 16 hours ... adding salt as time went along until the water was saturated with salt.
Drained and rinsed the seeds, placed them on a cooking sheet.
Set the oven at 250 degrees, and forgot about them until shortly after 1 p.m.
tested a few, not bad, shut the oven off, but left the seeds in 'round 2 pm..
Then, as I started dinner at 4:30 (forgot the seeds were in there) with a preheat of the oven (350 degrees), I smelled them, they then browned to the color sees are supposed to be.
Good eating.
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Last one: it was me being slow, I finally utilized the Sage blog feed reader thing that Elle told me to download months ago.
Frankly, I like it.
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2 comments:
That is exactly how I do pumpkin seeds. None of that garlic powder season salt crap for me.
And I so told you so about Sage.
HA!
Everything is better in a brine.
except for cuts.
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