Text 16084, 68 rader
Skriven 2007-05-29 19:29:18 av Barbara McNay (1:382/48)
  Kommentar till text 16045 av JOAN MACDIARMID (1:123/140)
Ärende: EZ BAKE  70520
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 >  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.

I bought the only kind they had, a blend of the toasted seed oil and canola
oil.  It's maple syrup colored; I used a quarter teaspoon in a 15 ounce can of
carrots and peas, and that was plenty!  Very strong flavor.  I'm used to sesame
seeds on buns, which are seldom toasted, so I got a bigger flavor wallop than I
expected.

 >  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.

No way am I going to use a tablespoon of that in anything! Sesame oil is listed
first, so presumably it's at least 50% sesame oil.

 >> 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.

With this oil, 2 T likely would be waaay too much for my taste.

 >  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.

That's precisely the place it was, and where I didn't look. I had to ask a
clerk where it was.

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 * Origin: T E X A S ! (1:382/48)