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

"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

"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

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

"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

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.

"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

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 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