Text 16645, 75 rader
Skriven 2007-06-09 19:59:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: EZ BAKE  70520
======================
 Hi, Barbara,

 >  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.

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

 Surprise, surprise!

 >  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.

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

 Sounds logical. I can't find mine just now. so no comment.

 >> 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.

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

 The volume of sauce to cover the drums was rather
 high, so there was some dilution effect. The
 recipe also recommended saving the sauce to do another
 round of cooking. Nothing wasted. I think the sesame oil
 particularly enhances meat-based recipes, more than
 vegetables.

 Joan MacDiarmid
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