> How can I best adapt a recipe to fat free, when the initial
> instructions are to fry the various spices until they pop, etc. I don't
> want to use a fry light spray. Will it really make that much difference to
> the flavour if I just put the spices in?
It will make a significant difference. "frying" the spices brings out
fabulous new flavors! But you don't need any oil to do it. You can "fry"
ground spices or seeds in a dry frying pan; call it "toasting" instead.
Happens very quickly; don't let them burn; stir constantly. By quickly I mean
only a few seconds! Go for it! Worth the trouble.
Spinner, Knitter, Navajo Weaver, Dyer, and Idea Enthusiast
Salt Lake City, Utah