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.
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