What do you do with high quality toasted sesame oil?

[SEEING-TO-BELIEVE]

what other tips you have for this ingredient?

would you use it when barbecuing?

 

[pepperhead212]

Besides the usual Chinese recipes I use it in, I use it in sweets, in which sesame seeds are the main flavor. A cookie I make every holiday season I use 3/4 of a stick of butter, instead of the original whole stick, and 2 tb of sesame oil. The original recipe had 3/4 c of sesame seeds, but with the oil, I only use 1/4 c, and it tastes much stronger, with that oil.

 

[HeyItsSara]

you can use it in a salad too.

 

[pepperhead212]

you can use it in a salad too.

I didn't even think of that, even though I do it all the time! Just a few drops...doesn't take much!

 

[HeyItsSara]

also, you are best off with a small bottle as it won't last forever. and keep it away from the warm oven and stove!

 

[GotGarlic]

also, you are best off with a small bottle as it won't last forever. and keep it away from the warm oven and stove!

I keep mine in the fridge. It can get rancid pretty quickly.

 

[HeyItsSara]

you can keep oil in the fridge? doesn't it get solid?

 

[GotGarlic]

Yes, it does, but once I take it out to use in a recipe, it doesn't take long to warm up and return to a liquid.

 

[Janet H]

I drizzle a little in soups - it adds great depth to flavor. Sesame is one of my favorite flavors

 

[caseydog]

What I do with sesame oil is use it fast. As others have said, it can go off quickly, and with no warning. I keep mine in the fridge, too, but it still goes bad right before I want to use it.

CD

 

[SEEING-TO-BELIEVE]

for how long in the fridge?

 

[taxlady]

I made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.

 

[Badjak]

for how long in the fridge?

You gotta use your nose

Sesame oil is nice on noodles too.
Salads obviously, but also in a marinade for a chinesy flavour

 

[pepperhead212]

I made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.

One of my (as well as my friends) favorite dip sauces for dim sum, and the like, has sesame oil, floated on top of half soy sauce (half light and half dark) and half Chenkiang vinegar, plus minced garlic and ginger, plus various hot ingredients, for those that want it (I usually make one bowl of each). The sesame oil is about 1/4" thick, at first, and sometimes I add more, if it seems to be thinning.

 

[GotGarlic]

I made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.

What did you dip in it?

 

[larry_stewart]

Ill sometimes put a few drops in when Im making hummus.

 

[SEEING-TO-BELIEVE]

Ill sometimes put a few drops in when Im making hummus.

interesting

 

[Andy M.]

Amplifies the flavor of the tahini.

 

[dragnlaw]

for how long in the fridge?

seeingtobelieve - no one can really answer that. It depends on the temperature of your fridge, the temperature of the room when you have it out, how long it is out, how often you take it out...

There are just too many mitigating circumstances.. can't give a definitive answer,

 

[pepperhead212]

I have never had the Kadoya brand go bad on me, even back when I used to buy 56 oz cans, when I cooked a lot more Chinese, and for more people, but I still would have it a long time, refilling my ceramic bottle (which is at room temp), as needed. However, early on, when I was testing different brands of everything, I had 3 other brands (this was back in the 80s, so I don't even think they are still out there) go rancid - I think they probably had other oils mixed in, and it went rancid sooner. The Kadoya always stayed good for me.