Text 16045, 82 rader
Skriven 2007-05-28 18:43:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: EZ BAKE  70520
======================
 Hi, Barbara,

 >> Sesame oil though is the 'stuff'.  Get a good brand
 >> and try out just a little on something.  Gonna be
 >> amazed!

 >  BM> I know they sell it at my grocery store, though I don't know what
 >  BM> brand(s), nor what a good brand might be.

 > The important thing is to look closely at the small
 > print on the label,
 > to see if it says it is 100% pure sesame oil, as a lot
 > of it is blended
 > with soy or canola oil, and only contains about 20%
 > sesame.  Usually
 > the blended stuff is a lot cheaper.  It has its uses,
 > however, as you
 > can use it as it comes from the bottle for frying or
 > stir-frying, and
 > still get good flavour.   The pure sesame oil is
 > better added in small
 > quantities for its flavour.

 BM> I will have to think about that; I would probably get the cheaper
 BM> stuff, in case I didn't think about using only a small amount.

 One thing people haven't made clear is that there
 are, effectively, two types of sesame oil. One is
 likely to be sold in pint or quart bottles. will
 have a light yellowish color and very little flavor
 of its own. It's just the oil pressed from sesame
 seeds as harvested and is a decent cooking oil.
 That sounds more like what Glen was describing, for
 frying or stir-frying. The other is sold in quite
 small bottles, is very dark in color, and has a
 very distinctive flayor and aroma. A little goes a
 long way! I think this might be made by carefully
 toasting the sesame seeds before expressing the oil.

 It is more expensive per ounce, but you are only
 buying a small bottle, and using it by teaspoons
 or a tablespoon or so, so your outlay isn't a
 whole lot.

 > MMMMM----- Recipe via Meal-Master (tm) v8.05

 >       Title: Braised Chicken Drumsticks
 >  Categories: Chicken, Chinese
 >       Yield: 6 Servings

 >       1 ea Leek or small onion
 >       6 ea Chicken drumsticks
 >       4 ea Slices ginger
 >       3 T  Wine (45 mL)
 >       5 T  Soy sauce (60 mL)
 >     1/2 t  Sugar (2 mL)
 >       1 t  Black peppercorns (5 mL)
 >       2 T  Sesame oil (30 mL)

 BM> When it doesn't say whether to use dilute or pure oil in a recipe, do
 BM> you just use your own judgment, same as you decide how big a small
 BM> onion is?

 In the above case, the oil is used as a flavoring
 for the sauce, not as a frying oil, so it would be
 the dark, aromatic type I described. I was making
 that recipe long before I knew the difference in
 the oils, and was adding the cooking-type oil, sort
 of wondering why as it didn't add much to the sauce.
 When I was set straight and got some sesame
 flavoring oil, it did add significant flavor to
 the sauce.

 BTW, I would not look for the flavoring oil in
 with the cooking oils, probably. I would look
 among the Chinese cooking sauces first. However,
 your grocery might do things differently.

 Joan MacDiarmid
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