[Sca-cooks] hais

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Oct 20 14:28:12 PDT 2009

On Oct 20, 2009, at 5:19 PM, Susan Fox wrote:

> 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.

Yes, untoasted sesame oil, like the stuff that floats on top of the  
jar of tahini, is really not very strong in flavor. Rich, but not  


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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