About Sesame by Chef Raghu

About Sesame

Sesame oil, widely used in Asian cooking comes in two forms. The pale, straw-colored version looks very much like sunflower oil and is usually soil in bottles of a pint or more. It’s mild in flavor and good for frying or in salad dressings, imparting a subtle, slightly nutty flavor.

Dark sesame oil, on the other hand-made from the roasted seeds is a very different animal, thick and fragrant a condiment rather than a cooking medium. You’ll find dark sesame oil in small bottles and a little goes a long way (Hot sesame oil a version infused with chilies, is delicious but incendiary) don’t try substituting light for dark or vice versa, as these two incarnations of the oil are quite different in character and impact. They do however share two useful characteristics a high smoke point and a high level of polyunsatu rated fat making them a healthy and delicious addition to one’s culinary repertoire.

Courtesy:Evelyn rose and Judi rose

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