Sheldon wrote:
> 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
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