Using sesame oil on a semi-regular basis
 

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

Using sesame oil on a semi-regular basis
 

"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.


MB

Using sesame oil on a semi-regular basis
 

"MB" > wrote in message
...
>
> "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.
>
>
> MB
>
Thanks for this suggestion to fry in sesame oil. I would've never thought to
do this.
Dee

Using sesame oil on a semi-regular basis
 

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.

--
Dan

Using sesame oil on a semi-regular basis
 

"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.
>
> --
> Dan

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

Using sesame oil on a semi-regular basis
 

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.

Using sesame oil on a semi-regular basis
 

"Jed" > wrote in message
...
> 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.
>

I like your ideas. Saved, filed; I'm going to try them all.
My appreciation.
Dee

Using sesame oil on a semi-regular basis
 

Dee Randall wrote:

> "Dan Logcher" > wrote in message
> ...

>> Be careful. Sesame oil has a low smoke point and will burn more
>> easily than peanut or corn oil.
>>
>> --
>> Dan
>
> Thanks, Dan. I see by a chart that 175C is 347ºF.


There may be exceptions, but as a general rule, sesame oil isn't used for
cooking as much as it's used as a flavoring agent, added to food *after*
it's already been cooked.

--
Ken Blake
Please reply to the newsgroup

Using sesame oil on a semi-regular basis
 

"Ken Blake" > wrote in message
...
> Dee Randall wrote:
>
>> "Dan Logcher" > wrote in message
>> ...
>
>>> Be careful. Sesame oil has a low smoke point and will burn more
>>> easily than peanut or corn oil.
>>>
>>> --
>>> Dan
>>
>> Thanks, Dan. I see by a chart that 175C is 347ºF.
>
>
> There may be exceptions, but as a general rule, sesame oil isn't used for
> cooking as much as it's used as a flavoring agent, added to food *after*
> it's already been cooked.
>
> --
> Ken Blake
> Please reply to the newsgroup
Ken, it is my understanding that the tiny toasted bottles of sesame oil is
the one that isn't used for cooking, but as a flavoring agent; and it is the
big cans of 100% sesame oil that are used for cooking in oil. I am using a
can that is 56 oz. and I've bought and seen cans twice that size.

You can see images of this on
http://images.google.com/images?svnu...sesame&spell=1

The first can is the oil for cooking; look down further on the page where
there is a bottle that says "Pure" which is usually toasted. The can of oil
is what I'm speaking of for cooking. At least that is what I've done.

Any further comments appreciated.
Dee

Using sesame oil on a semi-regular basis
 

Dee Randall wrote:

> "Ken Blake" > wrote in message
> ...
>> Dee Randall wrote:
>>
>>> "Dan Logcher" > wrote in message
>>> ...
>>
>>>> Be careful. Sesame oil has a low smoke point and will burn more
>>>> easily than peanut or corn oil.
>>>>
>>>> --
>>>> Dan
>>>
>>> Thanks, Dan. I see by a chart that 175C is 347ºF.
>>
>>
>> There may be exceptions, but as a general rule, sesame oil isn't
>> used for cooking as much as it's used as a flavoring agent, added to
>> food *after* it's already been cooked.
>>
>> --
>> Ken Blake
>> Please reply to the newsgroup
> Ken, it is my understanding that the tiny toasted bottles of sesame
> oil is the one that isn't used for cooking, but as a flavoring agent;
> and it is the big cans of 100% sesame oil that are used for cooking
> in oil. I am using a can that is 56 oz. and I've bought and seen
> cans twice that size.
> You can see images of this on
> http://images.google.com/images?svnu...sesame&spell=1
>
> The first can is the oil for cooking; look down further on the page
> where there is a bottle that says "Pure" which is usually toasted. The can
> of oil is what I'm speaking of for cooking. At least that is
> what I've done.
> Any further comments appreciated.


Don't take my view as the absolute last word on this, but as far as I know,
it's the same oil, just packaged differently. The kadoya is the brand I
usually buy. I buy it in 22oz bottles, but someone who uses more (like a
restaurant) is more likely to buy the larger can.

The reason that sesame oil is not usually used for cooking (toasted or not)
is the low flash point that Dan talked about.

--
Ken Blake
Please reply to the newsgroup

Using sesame oil on a semi-regular basis
 

Ken Blake wrote:

> Dee Randall wrote:


>> The first can is the oil for cooking; look down further on the page
>> where there is a bottle that says "Pure" which is usually toasted.
>> The can of oil is what I'm speaking of for cooking. At least that is
>> what I've done.
>> Any further comments appreciated.
>
>
> Don't take my view as the absolute last word on this, but as far as I
> know, it's the same oil, just packaged differently. The kadoya is the
> brand I usually buy. I buy it in 22oz bottles, but someone who uses
> more (like a restaurant) is more likely to buy the larger can.
>
> The reason that sesame oil is not usually used for cooking (toasted
> or not) is the low flash point that Dan talked about.


An addendum: I'm apparently wrong. I googled sesame oil, and found this
site, http://missvickie.com/howto/spices/oils.html, which talks about two
kinds of Sesame oil, light or untoasted, and dark (toasted or Asian) sesame
oil. And you are right that it's only the dark that it used as flavoring,
and the light *is* used for cooking.

However, note that the dark is the one called "Asian," and how suitable the
light cooking variety is for Asian cooking, I don't know.

Also note that I think the big can shown on
http://images.google.com/images?svnu...sesame&spell=1
is still the same dark Kadoya oil that's also available in smaller bottles.

--
Ken Blake
Please reply to the newsgroup

Using sesame oil on a semi-regular basis
 

"Ken Blake" > wrote in message
...
> Dee Randall wrote:
>
>> "Ken Blake" > wrote in message
>> ...
>>> Dee Randall wrote:
>>>
>>>> "Dan Logcher" > wrote in message
>>>> ...
>>>
>>>>> Be careful. Sesame oil has a low smoke point and will burn more
>>>>> easily than peanut or corn oil.
>>>>>
>>>>> --
>>>>> Dan
>>>>
>>>> Thanks, Dan. I see by a chart that 175C is 347ºF.
>>>
>>>
>>> There may be exceptions, but as a general rule, sesame oil isn't
>>> used for cooking as much as it's used as a flavoring agent, added to
>>> food *after* it's already been cooked.
>>>
>>> --
>>> Ken Blake
>>> Please reply to the newsgroup
>> Ken, it is my understanding that the tiny toasted bottles of sesame
>> oil is the one that isn't used for cooking, but as a flavoring agent;
>> and it is the big cans of 100% sesame oil that are used for cooking
>> in oil. I am using a can that is 56 oz. and I've bought and seen
>> cans twice that size.
>> You can see images of this on
>> http://images.google.com/images?svnu...sesame&spell=1
>>
>> The first can is the oil for cooking; look down further on the page
>> where there is a bottle that says "Pure" which is usually toasted. The
>> can of oil is what I'm speaking of for cooking. At least that is
>> what I've done.
>> Any further comments appreciated.
>
>
> Don't take my view as the absolute last word on this, but as far as I
> know, it's the same oil, just packaged differently. The kadoya is the
> brand I usually buy. I buy it in 22oz bottles, but someone who uses more
> (like a restaurant) is more likely to buy the larger can.
>
> The reason that sesame oil is not usually used for cooking (toasted or
> not) is the low flash point that Dan talked about.
>
> --
> Ken Blake
> Please reply to the newsgroup

I find there is a good deal of difference in taste and consistency. I have
been cooking a little over the years with the oil that is sold in the cans.
I could never cook with the oil that is sold in the smaller highly
concentrated bottle, it is very strong, and I believe it is 'toasted' sesame
oil.
Dee

Using sesame oil on a semi-regular basis
 

Hello, Dee!
You wrote on Sun, 10 Dec 2006 17:11:28 -0500:

??>> The reason that sesame oil is not usually used for cooking
??>> (toasted or not) is the low flash point that Dan talked
??>> about.

For me, sesame oil (toasted probably since it's brown) is a
useful flavoring and a few drops will suffice. I don't use any
type for actual cooking. I usually use olive oil from a Misto
sprayer. It may not be Chinese or Japanese but it works!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Using sesame oil on a semi-regular basis
 

"Ken Blake" > wrote:
> Dee Randall wrote:
> > "Ken Blake" > wrote in message
> >> Dee Randall wrote:
> >>> "Dan Logcher" > wrote in message
> >>
> >>>> 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.
> >>
> >> There may be exceptions, but as a general rule, sesame oil isn't
> >> used for cooking as much as it's used as a flavoring agent, added to
> >> food *after* it's already been cooked.
> >>
> > Ken, it is my understanding that the tiny toasted bottles of sesame
> > oil is the one that isn't used for cooking, but as a flavoring agent;
> > and it is the big cans of 100% sesame oil that are used for cooking
> > in oil. I am using a can that is 56 oz. and I've bought and seen
> > cans twice that size.
> > You can see images of this on
> > http://images.google.com/images?svnu...ell&resnum=0&c
> > t=result&cd=1&q=kadoya%2Bsesame&spell=1
> >
> > The first can is the oil for cooking; look down further on the page
> > where there is a bottle that says "Pure" which is usually toasted. The
> > can of oil is what I'm speaking of for cooking. At least that is
> > what I've done.
> > Any further comments appreciated.
>
> Don't take my view as the absolute last word on this, but as far as I
> know, it's the same oil, just packaged differently. The kadoya is the
> brand I usually buy. I buy it in 22oz bottles, but someone who uses more
> (like a restaurant) is more likely to buy the larger can.
>
> The reason that sesame oil is not usually used for cooking (toasted or
> not) is the low flash point that Dan talked about.

Jun sometimes adds a little sesame oil to Thai stir-fry near the end of the
cooking.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Using sesame oil on a semi-regular basis
 

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> Hello, Dee!
> You wrote on Sun, 10 Dec 2006 17:11:28 -0500:
>
> ??>> The reason that sesame oil is not usually used for cooking
> ??>> (toasted or not) is the low flash point that Dan talked
> ??>> about.
>
> For me, sesame oil (toasted probably since it's brown) is a useful
> flavoring and a few drops will suffice. I don't use any type for actual
> cooking. I usually use olive oil from a Misto sprayer. It may not be
> Chinese or Japanese but it works!
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not


My posting was a query as to how I could incorporate sesame 'cooking' oil
might be more often used in cooking. Quote,
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., Unquote.

Thanks all who answered my query.

Here is some information for those who don't know the difference between the
two types of sesame oil.

http://www.answers.com/topic/sesame-oil
which says in part
SEHS-uh-mee] Expressed from sesame seed, sesame oil comes in two basic
types.

One is light in color and flavor and has a deliciously nutty nuance. It's
excellent for everything from salad dressings to sautéing.

The darker, Asian sesame oil has a much stronger flavor and fragrance and is
used as a flavor accent for some Asian dishes.

Sesame oil is high in polyunsaturated fats ranking fourth behind safflower,
soybean and corn oil. Its average smoke point is 420°F, making it excellent
for frying.

HTH,
Dee

Using sesame oil on a semi-regular basis
 

"Dee Randall" > wrote:

>
> "James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
> . ..
>> Hello, Dee!
>> You wrote on Sun, 10 Dec 2006 17:11:28 -0500:
>>
>> ??>> The reason that sesame oil is not usually used for cooking
>> ??>> (toasted or not) is the low flash point that Dan talked
>> ??>> about.
>>
>> For me, sesame oil (toasted probably since it's brown) is a useful
>> flavoring and a few drops will suffice. I don't use any type for actual
>> cooking. I usually use olive oil from a Misto sprayer. It may not be
>> Chinese or Japanese but it works!
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not
>
>
> My posting was a query as to how I could incorporate sesame 'cooking' oil
> might be more often used in cooking. Quote,
> 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., Unquote.
>
> Thanks all who answered my query.
>
> Here is some information for those who don't know the difference between the
> two types of sesame oil.
>
> http://www.answers.com/topic/sesame-oil
> which says in part
> SEHS-uh-mee] Expressed from sesame seed, sesame oil comes in two basic
> types.
>
> One is light in color and flavor and has a deliciously nutty nuance. It's
> excellent for everything from salad dressings to sautéing.
>
> The darker, Asian sesame oil has a much stronger flavor and fragrance and is
> used as a flavor accent for some Asian dishes.
>
> Sesame oil is high in polyunsaturated fats ranking fourth behind safflower,
> soybean and corn oil. Its average smoke point is 420°F, making it excellent
> for frying.
>
> HTH,
> Dee
>
>

Usually when you are using soy oil or sun flower oil for deep frying the oil
needs to be discarded after 2-3 times of use as the oil gets thick and
produces unpleasant odour because of oxidization.

But the sesame oil needs not be handled this way. The new sesame oil can be
simply added to the deep frying pan wherein the sesame oil used for 2-3
times.
This owes to the fact that the sesame oil contains natural antioxidants.

Then one might wonder why then it is not common to use the sesame oil for
deep frying.
Well how much does it cost?....... :)

MB

Using sesame oil on a semi-regular basis
 

"MB" > wrote in message
...
> "Dee Randall" > wrote:
>
>>
>> "James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
>> . ..
>>> Hello, Dee!
>>> You wrote on Sun, 10 Dec 2006 17:11:28 -0500:
>>>
>>> ??>> The reason that sesame oil is not usually used for cooking
>>> ??>> (toasted or not) is the low flash point that Dan talked
>>> ??>> about.
>>>
>>> For me, sesame oil (toasted probably since it's brown) is a useful
>>> flavoring and a few drops will suffice. I don't use any type for actual
>>> cooking. I usually use olive oil from a Misto sprayer. It may not be
>>> Chinese or Japanese but it works!
>>>
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not
>>
>>
>> My posting was a query as to how I could incorporate sesame 'cooking'
>> oil
>> might be more often used in cooking. Quote,
>> 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., Unquote.
>>
>> Thanks all who answered my query.
>>
>> Here is some information for those who don't know the difference between
>> the
>> two types of sesame oil.
>>
>> http://www.answers.com/topic/sesame-oil
>> which says in part
>> SEHS-uh-mee] Expressed from sesame seed, sesame oil comes in two basic
>> types.
>>
>> One is light in color and flavor and has a deliciously nutty nuance. It's
>> excellent for everything from salad dressings to sautéing.
>>
>> The darker, Asian sesame oil has a much stronger flavor and fragrance and
>> is
>> used as a flavor accent for some Asian dishes.
>>
>> Sesame oil is high in polyunsaturated fats ranking fourth behind
>> safflower,
>> soybean and corn oil. Its average smoke point is 420°F, making it
>> excellent
>> for frying.
>>
>> HTH,
>> Dee
>>
>>
>
> Usually when you are using soy oil or sun flower oil for deep frying the
> oil
> needs to be discarded after 2-3 times of use as the oil gets thick and
> produces unpleasant odour because of oxidization.
>
> But the sesame oil needs not be handled this way. The new sesame oil can
> be
> simply added to the deep frying pan wherein the sesame oil used for 2-3
> times.
> This owes to the fact that the sesame oil contains natural antioxidants.
>
> Then one might wonder why then it is not common to use the sesame oil for
> deep frying.
> Well how much does it cost?....... :)
>
> MB

The cost? No more than a meal out -- :-))
Yes, the antioxidants is a factor in my consideration for using it more
often. But I hadn't been thinking of using the oil twice. Thanks for this
information.
Dee