[Sca-cooks] hais

Susan Fox selene at earthlink.net
Tue Oct 20 14:19:50 PDT 2009

K C Francis wrote:
>  The mixture held together well but was 'oily' and the oil overpowered the other flavors so I did it again with butter and loved it. 

I see an "uh-oh" here.  Did you use plain sesame oil, or the dark 
aromatic Chinese kind pressed from toasted sesame seeds?  I suspect the 
latter and that's not what one is supposed to use.  I like dark sesame 
oil a lot in things like Chinese Chicken Salad but not in Hais, where a 
more neutral oil should be used.

Selene Colfox

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