Thread: Toasted sesame oil

"Kalmia" <[email protected]> wrote in message
news:[email protected]...
|A recipe calls for it. How different is this from regular sesame
| oil? Or does it imply that the oil should be heated to a certain
| stage?

Night and day difference. Think roasted peanuts vs. raw ones.
Much deeper flavor, more savory, more umami. They would be
used the same way, but I've never known why one would buy
unroasted/untoasted sesame oil. Of course, ymmv.

pavane

"pavane" <[email protected]> wrote:

>
>"Kalmia" <[email protected]> wrote in message
>news:[email protected]...
>|A recipe calls for it. How different is this from regular sesame
>| oil? Or does it imply that the oil should be heated to a certain
>| stage?
>
>Night and day difference. Think roasted peanuts vs. raw ones.
>Much deeper flavor, more savory, more umami. They would be
>used the same way, but I've never known why one would buy
>unroasted/untoasted sesame oil. Of course, ymmv.

Mine does.<g> The toasted is just *too* strong for me. I find the
untoasted much more subtle.

We do agree, that the difference is night and day. [I don't care
for EVOO, either, though I like Olive oil.]

Jim

Kalmia <[email protected]> wrote:

> A recipe calls for it. How different is this from regular sesame
> oil? Or does it imply that the oil should be heated to a certain
> stage?

Regular sesame oil has a relativley not very assertive taste and aroma
and is used as a cooking oil in Central Asian and Far Eastern cuisines.
Tasted sesame oil has a very strong taste and tends to be used as a
flavouring by the teaspoon or even by the drop. An extra drop can
sometimes be too much and spoil the dish.

Victor

"Kalmia" <[email protected]> wrote in message
news:[email protected]...
>A recipe calls for it. How different is this from regular sesame
> oil? Or does it imply that the oil should be heated to a certain
> stage?
>

http://boyajianinc.com/asian.html#toasted

On Fri, 13 May 2011 17:05:06 -0400, "pavane"
<[email protected]> wrote:

>
> "Kalmia" <[email protected]> wrote in message
> news:[email protected]...
> |A recipe calls for it. How different is this from regular sesame
> | oil? Or does it imply that the oil should be heated to a certain
> | stage?
>
> Night and day difference. Think roasted peanuts vs. raw ones.
> Much deeper flavor, more savory, more umami. They would be
> used the same way, but I've never known why one would buy
> unroasted/untoasted sesame oil. Of course, ymmv.
>
I thought it was all toasted... is there a cooking oil that's sesame?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 13 May 2011 17:11:31 -0400, Jim Elbrecht <[email protected]>
wrote:

> "pavane" <[email protected]> wrote:
>
> >
> >"Kalmia" <[email protected]> wrote in message
> >news:[email protected]...
> >|A recipe calls for it. How different is this from regular sesame
> >| oil? Or does it imply that the oil should be heated to a certain
> >| stage?
> >
> >Night and day difference. Think roasted peanuts vs. raw ones.
> >Much deeper flavor, more savory, more umami. They would be
> >used the same way, but I've never known why one would buy
> >unroasted/untoasted sesame oil. Of course, ymmv.
>
> Mine does.<g> The toasted is just *too* strong for me. I find the
> untoasted much more subtle.

Toasted sesame oil is used in drops, not mass quantity.
>
> We do agree, that the difference is night and day. [I don't care
> for EVOO, either, though I like Olive oil.]
>
Okay, you have a problem.



--
I love cooking with wine.
Sometimes I even put it in the food.

On 5/13/2011 5:56 PM, Victor Sack wrote:
> Kalmia<[email protected]> wrote:
>
>> A recipe calls for it. How different is this from regular sesame
>> oil? Or does it imply that the oil should be heated to a certain
>> stage?
>
> Regular sesame oil has a relativley not very assertive taste and aroma
> and is used as a cooking oil in Central Asian and Far Eastern cuisines.
> Tasted sesame oil has a very strong taste and tends to be used as a
> flavouring by the teaspoon or even by the drop. An extra drop can
> sometimes be too much and spoil the dish.
>
I've absolutely never regretted using *two* drops of toasted sesame oil
in dishes that I cook for myself and where it is appropriate. I also put
a couple of drops into the hummus that I make without tahini.
--


James Silverton, Potomac

I'm *not* [email protected]

On May 13, 8:04*pm, James Silverton <not.jim.silver...@verizon.net>
wrote:
> On 5/13/2011 5:56 PM, Victor Sack wrote:> Kalmia<tweeny90...@mypacks.net>*wrote:
>
> >> A recipe calls for it. *How different is this from regular sesame
> >> oil? *Or does it imply that the oil should be heated to a certain
> >> stage?
>
> > Regular sesame oil has a relativley not very assertive taste and aroma
> > and is used as a cooking oil in Central Asian and Far Eastern cuisines.
> > Tasted sesame oil has a very strong taste and tends to be used as a
> > flavouring by the teaspoon or even by the drop. *An extra drop can
> > sometimes be too much and spoil the dish.
>
> I've absolutely never regretted using *two* drops of toasted sesame oil
> in dishes that I cook for myself and where it is appropriate. I also put
> a couple of drops into the hummus that I make without tahini.
> --
>
> James Silverton, Potomac
>
> I'm *not* not.jim.silver...@verizon.net

Is it that readily found in most grocery stores, or do I have to find
a specialty shop?

On 5/13/2011 8:59 PM, Kalmia wrote:
> On May 13, 8:04 pm, James Silverton<not.jim.silver...@verizon.net>
> wrote:
>> On 5/13/2011 5:56 PM, Victor Sack wrote:> Kalmia<tweeny90...@mypacks.net> wrote:
>>
>>>> A recipe calls for it. How different is this from regular sesame
>>>> oil? Or does it imply that the oil should be heated to a certain
>>>> stage?
>>
>>> Regular sesame oil has a relativley not very assertive taste and aroma
>>> and is used as a cooking oil in Central Asian and Far Eastern cuisines.
>>> Tasted sesame oil has a very strong taste and tends to be used as a
>>> flavouring by the teaspoon or even by the drop. An extra drop can
>>> sometimes be too much and spoil the dish.
>>
>> I've absolutely never regretted using *two* drops of toasted sesame oil
>> in dishes that I cook for myself and where it is appropriate. I also put
>> a couple of drops into the hummus that I make without tahini.
>> --
>>
>> James Silverton, Potomac
>>
>> I'm *not* not.jim.silver...@verizon.net
>
> Is it that readily found in most grocery stores, or do I have to find
> a specialty shop?

The local supermarkets tend to have an "oriental" section and I've only
seen *toasted* sesame oil there.

--


James Silverton, Potomac

I'm *not* [email protected]

On Fri, 13 May 2011 17:59:01 -0700 (PDT), Kalmia
<[email protected]> wrote:

> Is it that readily found in most grocery stores, or do I have to find
> a specialty shop?

Try your grocery store first. You may be pleasantly surprised.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 13 May 2011 20:04:49 -0400, James Silverton
<[email protected]> wrote:

>On 5/13/2011 5:56 PM, Victor Sack wrote:
>> Kalmia<[email protected]> wrote:
>>
>>> A recipe calls for it. How different is this from regular sesame
>>> oil? Or does it imply that the oil should be heated to a certain
>>> stage?
>>
>> Regular sesame oil has a relativley not very assertive taste and aroma
>> and is used as a cooking oil in Central Asian and Far Eastern cuisines.
>> Tasted sesame oil has a very strong taste and tends to be used as a
>> flavouring by the teaspoon or even by the drop. An extra drop can
>> sometimes be too much and spoil the dish.
>>
>I've absolutely never regretted using *two* drops of toasted sesame oil
>in dishes that I cook for myself and where it is appropriate. I also put
>a couple of drops into the hummus that I make without tahini.

Toasted sesame seed oil should be added at the very end of cooking...
it's a condiment... the fact that it's typically packaged in tiny
bottles that deliver by drops like hot sauce should be clue enough. An
extra drop or three won't hurt but is just wasteful... however too
much can indeed negatively affect the dish by over powering the
flavors of other subtley flavored ingredients like vegetables and mild
flavored meats like pork, chicken and shellfish. Like vanilla and
saffron toasted sesame seed oil is another ingredient where less is
more. It's also best to purchase the smallest size as toasted sesame
seed oil begins to go rancid in about a year... you may want to
consider keeping it in the fridge but away from dairy.