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Old 02-08-2016, 11:23 AM   #11
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I'm starting to get a taste for stir-fry. Maybe that's what's for dinner tonight!
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Old 02-08-2016, 12:48 PM   #12
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Quote:
Originally Posted by Aunt Bea View Post
Do any of you know a basic brand of sesame oil to use as a finishing oil.

I have been gawking at various types, toasted, unrefined, dark, chili infused, etc.. I get so confused I end up not buying any of them!

I just want it to make a fakeout-takeout, or would it be a takeout-fakeout, Chinese meal from time to time.

Thanks B


Kadoya is easy to find and quite good. You'll find that it's about half the price of the grocery store at an Asian market.

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My favorite is La Tourangelle (comes in a can). Look for 100 percent, toasted sesame oil and add it after cooking is complete or drizzle a few drops over take out. Most take out places in my area forego sesame oil for two reasons - it's an expensive ingredient and many folks just don;t like the flavor but imo it's an essential ingredient for good asian cuisine and vastly improves local take out :)


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Old 02-08-2016, 12:54 PM   #13
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Cooking with Sesame Oil Question

Quote:
Originally Posted by Aunt Bea View Post
Do any of you know a basic brand of sesame oil to use as a finishing oil.

I have been gawking at various types, toasted, unrefined, dark, chili infused, etc.. I get so confused I end up not buying any of them!

I just want it to make a fakeout-takeout, or would it be a takeout-fakeout, Chinese meal from time to time.

Thanks B

I get whatever brand is available at the grocery store. Just looked in the fridge, the one I have now is Trader Joe's toasted. Hmm. I'm almost out.

Janet's tip for doctoring up takeout is a good one. I'll have to look for those brands.
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Old 02-08-2016, 12:57 PM   #14
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Mmmm....I do love toasted sesame oil. I use it in stir fry dishes and as a finishing oil and has been mentioned, a little goes a long way.

I like to steam edamame, then quickly sauté them in a little garlic and a tiny bit of sesame oil. Delicious.
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Old 02-08-2016, 01:08 PM   #15
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I recently made this recipe, and it was delicious by the way. It called for much more sesame oil than I'm used to using in my cooking but it made all the flavor difference.
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Old 02-08-2016, 01:28 PM   #16
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That does look and sound good. I saved the site to browse through it.
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Old 02-08-2016, 01:51 PM   #17
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Quote:
Originally Posted by Janet H View Post
Kadoya is easy to find and quite good. You'll find that it's about half the price of the grocery store at an Asian market.

My favorite is La Tourangelle (comes in a can). Look for 100 percent, toasted sesame oil and add it after cooking is complete or drizzle a few drops over take out. Most take out places in my area forego sesame oil for two reasons - it's an expensive ingredient and many folks just don;t like the flavor but imo it's an essential ingredient for good asian cuisine and vastly improves local take out :)
I've used both and like them both. I found La Tourangelle at TJ Maxx for about $8!
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Old 02-08-2016, 02:05 PM   #18
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Quote:
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I found La Tourangelle at TJ Maxx for about $8!
Awesome deal!
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Old 02-08-2016, 02:15 PM   #19
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The recipe I use for the pork meatballs that go in the Bahn Mi sandwiches/lettuce wraps we make, actually calls for frying the meatballs in sesame oil. The meatballs pick up the flavor from the oil.
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Old 02-08-2016, 04:47 PM   #20
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Since my taste buds find it to be too strongly flavored for finishing, I do add some to the oil I use when stir-frying, though. Maybe a 1/5 ratio? I just eyeball it I keep only the toasted kind in the house (TJs, right now) as I also find the untoasted tastes too "raw".
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