On Sun, 10 Dec 2006 11:17:31 -0500, "Dee Randall"
> wrote:

>
>"Dan Logcher" > wrote in message
...
>> MB wrote:
>>> "Dee Randall" > wrote:
>>>
>>>
>>>>I am interested in cooking a couple of times a week using sesame oil --
>>>>not
>>>>the heavy, toasted thicker type, but the thinner oil that often sells in
>>>>a
>>>>larger tin can.
>>>>
>>>>I have purchased this before and let it go completely to waste as my
>>>>Asian
>>>>cooking skills are not the highest. I am wondering if there is an easy,
>>>>common dish (other than braised greens and tofu) that I can incorporate
>>>>into
>>>>my menu once or twice a week -- and possibly even a dish that would go
>>>>with
>>>>just about any American/English style meal -- although I do cook, Thai
>>>>and
>>>>Indian and Italian.
>>>>
>>>>Thanks.
>>>>Dee
>>>>
>>>
>>>
>>> AS Tempura fry oil it is so delicious.
>>>
>>> Tempura batter:
>>> 1 cup cake flour
>>> 1 cup 1 egg and water(cold)
>>> mix lightly and voila it is ready to go
>>>
>>> heat the oil to 175 C degree and dip in any kind of ingredients as you
>>> wish
>>> lightly in the batter and fry
>>>
>>> any sauce will go with it, simply tasty salt(natural) is a good company.
>>
>> Be careful. Sesame oil has a low smoke point and will burn more easily
>> than peanut or corn oil.

>Thanks, Dan. I see by a chart that 175C is 347ºF.

A little sesame oil goes a long way when it comes to flavoring
whatever you are making, but since you aren't using toasted sesame oil
that would be less of a factor.

However, to solve the smoke point problem as well as avoiding having
everything taste only of sesame, I would mix the sesame oil with
peanut or vegatable oil if I was frying or sauteeing. You could
experiment with the amounts but 60/40 would be a good place to start.

I use toasted sesame oil with rice wine vinegar and ginger as an
alternative salad dressing. It's especially good with some tuna or
chicken mixed in along with chopped green onions and slivered carrots.