[Sca-cooks] Mace and Must Substitute

[Chris Stanifer]

--- "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:

> >Isn't that reversed??  My roasted sesame oil is quite dark, while my 
> >regular sesame oil looks a
> >little darker than Mazola.  I could be wrong.
> >
> >William de Grandfort
> 
> Reading the above, I thought the same thing, but I suspect you and I 
> just haven't encountered this red-brown sesame oil as yet. I'd 
> suspect a filtration factor (or lack thereof) that might offset the 
> color change that would otherwise be brought on by toasting. Think 
> about cold-pressed, EV olive oil and how green it often is, and the 
> comparatively neutral flavor and color of the cheap stuff...
> 
> Adamantius

Hmmnn... good point.  The darker Olive Oils are generally the cold pressed, extra virgin variety. 
My bottle of sesame oil is 'Sun Luck' brand, and it is very, very dark, but does not mention
'toasted' anywhere on the label.  I think I just assumed that it was toasted, and never bothered
to check the label.  It does taste like it has been toasted, and my other bottle of sesame oil,
which says exactly the same thing as the 'Sun Luck' brand (100% Pure Sesame Oil), is a very pale
amber, and doesn't taste toasted at all.  It is very possible that I have been working under the
false assumption that the darker oils are the toasted variety, when in fact the reverse is true. 
I will have to check into this.

William de Grandfort

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


	
		
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