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(Cookery) roasted without oil


or dry′-roast`,

roasted with little or no oil.
References in periodicals archive ?
To intensify the flavour, dry-roast the seed in low heat until a few shades darker and they smell roasted.
In a small frying pan, dry-roast the cardamom seeds, fennel seeds, coriander seeds, cumin seeds and mace for a few minutes over a medium heat until aromatic.
Here though, she's taking charge as chefs Phil Howard, Atul Kochhar and Claude Bosi answer the studio audience's culinary questions about everything from beurre blanc sauce, dry-roast spices, and the French technique of confit cooking.