K C Francis
katiracook at hotmail.com
Tue Oct 20 14:27:20 PDT 2009
I should have mentioned that myself. It is possible, and I don't remember, but that was only half the dislike that the butter solved. The butter is absorbed so that the mixture doesn't look/feel oily. The texture as well as the flavor was vastly improved. I was very happy that the original recipe actually gave the option. Had I tried that first, I probably wouldn't have even tried the oil. Thanks for mentioning the difference for those who done know.
> Date: Tue, 20 Oct 2009 14:19:50 -0700
> From: selene at earthlink.net
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] hais
> 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
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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