[Sca-cooks] Re: Hais report

[Phil Troy / G. Tacitus Adamantius]

On Nov 15, 2005, at 7:26 PM, K C Francis wrote:

>
>
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>> From: "Phil Troy / G. Tacitus Adamantius"  
>> <adamantius.magister at verizon.net>
> -snip
>>
>> So, when you used sesame oil, what kind of sesame oil did you use?
>>
>> Adamantius
>
> can't be sure, but it might have been the toasted.  I really like  
> how the butter works so that is always my choice for this recipe.

Okay. The toasted-seed variety is usually pretty dark brown, often a  
Japanese brand like Kadoya. (Chinese brands can be even darker,  
almost opaque, with coffee-like overtones of flavor). Both toasted  
and untoasted types can sometimes go rancid fairly easily, too, so  
that might easily contribute to a sort of negative flavor effect.

The untoasted-seed variety is lighter in color, almost colorless,  
like the oil that floats on top of a jar of tahini paste. It's a lot  
less aggressively flavored, and is probably the kind of oil preferred  
for Middle Eastern cookery.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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