Chef a and chef b are discussing toasting seeds and spices. chef a says you can toast seeds and spices in the oven by spreading them out on a dry sheet pan in a moderate oven just until a pleasant aroma is apparent. chef b says you can toast seeds and spices on the stovetop by spreading them in a shallow layer in a preheated dry sauté pan and tossing, shaking, or swirling the pan until a rich, penetrating aroma arises. who is correct?

Chef B

Explanation:

There are two reasons why toasting seeds and spices in the stovetop is more desireable. First, when you toast spices in the oven, you need to preheat it. The process, therefore, takes longer. Moreover, the pan gives you the opportunity to move around your spices with a spoon, providing you with more control. Finally, toasting spices in a pan allows you to notice the smell faster and have more control over the fire.

sorry to hear, it's probably frustrating sometimes