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Old 02-08-2016, 04:50 PM   #21
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It's also good in Asian cucumber or seaweed salad with rice vinegar, a bit of fish sauce and sesame seeds.
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Old 02-08-2016, 04:56 PM   #22
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I literally add it drop by drop at a time . After using it for years, I have a pretty good idea of what i like vs what I feel to be too much. When I see recipes say add 1tbs I seriously question the recipe.
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Old 02-08-2016, 05:00 PM   #23
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No need to question this recipe Larry. It's one of my top favorite recipes...

Dragon Lady Kitchen blog: SESAME NOODLES
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Old 02-08-2016, 05:46 PM   #24
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Thanks for the tips on toasted sesame oil, I will head for our Asian superstore and take a look!

Kayelle,

Thanks for the link to the "Crack Slaw"!

This recipe sounds perfect for me. I can use part of a bag of shredded cabbage to make a small version of it, have some for a bowl of cabbage salad and still have a handful to toss into the soup pot!
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Old 02-08-2016, 06:10 PM   #25
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Like others have said, I'd use it sparingly. I know that anytime one of the chefs uses it on Chopped!, the judges start worrying. They usually see it as a signal that maybe the contestant is using it cover some flaw.

But sometimes they get pleasantly surprised too, so you never know.
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Old 02-08-2016, 06:34 PM   #26
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Originally Posted by RPCookin View Post
Like others have said, I'd use it sparingly. I know that anytime one of the chefs uses it on Chopped!, the judges start worrying. They usually see it as a signal that maybe the contestant is using it cover some flaw.

But sometimes they get pleasantly surprised too, so you never know.
Are you sure you're not thinking of truffle oil?
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Old 02-08-2016, 07:54 PM   #27
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Thanks for the tips on toasted sesame oil, I will head for our Asian superstore and take a look!

Kayelle,

Thanks for the link to the "Crack Slaw"!

This recipe sounds perfect for me. I can use part of a bag of shredded cabbage to make a small version of it, have some for a bowl of cabbage salad and still have a handful to toss into the soup pot!
Next time I'm going to try it with shredded chicken.
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Old 02-08-2016, 07:59 PM   #28
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Next time I'm going to try it with shredded chicken.
That's what makes it a great recipe, you can use what you find in the fridge!

I think I will use a half pound of hot breakfast sausage crumbles.
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Old 02-08-2016, 10:04 PM   #29
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I somethings add a bit of it ti hummus. I usually add toasted sesame seeds, so the sesame oil, tahini, and toasted seeds adda bit more depth.
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Old 02-08-2016, 11:28 PM   #30
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I somethings add a bit of it ti hummus. I usually add toasted sesame seeds, so the sesame oil, tahini, and toasted seeds adda bit more depth.
I do the same, especially when i start making the hummus, then realize i don't have tahini in the house.
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Old 02-09-2016, 08:28 AM   #31
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I'll disagree.

My partner is Korean-American and her family is from Korea.

Both she and her family use "toasted" sesame oil to stir fry and sautée with.

They also use it in marinades and things.

But they use sesame oil like I use olive oil.
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Old 02-09-2016, 10:26 AM   #32
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I use toasted sesame oil and chili sesame oil to add to a marinade and in addition to peanut oil when stir frying. I never ONLY use sesame oil to fry.

I like to add a few drops to my homemade wonton soup after plating. Added to eggroll and wonton filling also and in some dressings.
A small amount goes a long way to kick up the flavor.

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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 like TJ toasted sesame oil.

Also House Of Tsang and Ka-Me brands.
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Old 02-09-2016, 04:13 PM   #33
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Are you sure you're not thinking of truffle oil?
Nope, same reaction to either one. Just watched one a week or two ago where that was a primary reason for the chef using it being chopped.
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Old 02-09-2016, 05:37 PM   #34
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Nope, same reaction to either one. Just watched one a week or two ago where that was a primary reason for the chef using it being chopped.
It can be easy to overdo it, that's for sure.
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Old 02-09-2016, 05:42 PM   #35
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It's also good in Asian cucumber or seaweed salad with rice vinegar, a bit of fish sauce and sesame seeds.
That's a good idea. I'm going to try adding a few drops next time I marinate some cucumbers.
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Old 02-09-2016, 05:48 PM   #36
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I somethings add a bit of it ti hummus. I usually add toasted sesame seeds, so the sesame oil, tahini, and toasted seeds adda bit more depth.
Awesome idea!!
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