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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About Sesame by Chef Raghu
![About Sesame by Chef Raghu]()
Reviewed by CHEF RAGHU
on
5:26 AM
Rating: 5
