JeanineAlyse wrote:
> Well, this new-to-me product saga began (here) with the Toasted Sesame
> Oil that y'all taught me was primarily just for flavoring. Okay, I can
> certainly respect that concept, but knowing not why I even bought the
> little bottle, how 'bout some use suggestions? (Cooking ones, Sheldon,
> me bud.) All I can find through googling through several pages is how
> to make my own, not how/where to use the already made product.

Toasted sesame seed oil is a staple in oriental cousine (used as a
flavoring agent and as a condiment), used as freely as Americans use
ketchup, only in far smaller quantities; it's used in marinades, as a
seasoning in many oriental dishes, as an ingredient in dipping sauce,
splashed onto foods of all types especially into soups... but typically
not used with seafood and mushroom dishes. During summer one of my
favorite uses is as flavoring in citrusy oriental style salad
dressings. Only caution is to be very careful not to use too much, the
flavoring power of toasted sesame seed oil is extremely potent... if
not sure how much always use less, much less... rarely is more than 3-4
drops used in a dish for one... a half tsp is plenty for 1 cup of salad
dressing.

> Next, I have no idea how to use the latest new-to-me that sounded very
> tempting when I saw it in my cooks.com catalog tht I just had to have
> it. It's Chinois, Shanghai Peanut Sauce. Again, as far as I can see
> google only gives me the how-to-make-its.
>
> Ideas and product after-opened storage instructions, anyone?


Toasted sesame seed oil is treated the same as olive oil, store in a
cool place away from light, has a two year shelf life... you'll know
when it begins to go rancid... there's a reason it's sold in small
bottles. Of course if you can find a partner to share you can buy
toasted sesame seed oil at restaurant supply emporiums in one liter
tins for a LOT less per ounce than those teensy bottles, will cost
probably only one third the price per ounce.... just that it's really
difficult to use up even a half liter in a couple of years, even if you
use a few drops every day.

Obversely peanut sauce is excellent with shellfish... but again, use
sparingly. Read the label, yours may well contain toasted sesame seed
oil, than I'd not use it with shellfish, but would be really good in a
dressing for a tossed salad made with Chinese veggies.

You really need to search and read through Oriental recipe sites, that
will give you ideas about how to use those products, plus don't be
afaind to experiment with small quantities.

Sheldon