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I have a question. I remember someone on here saying (may have been the thread about making fried rice) that you use sesame oil as a seasoning rather than using it to cook with. Is this true? If I want to pre-season wings, for example, I wouldn’t toss in sesame oil until after they were cooked? Would the sesame taste dissipate or taste burnt if I tossed them in it prior to baking?
I have a question. I remember someone on here saying (may have been the thread about making fried rice) that you use sesame oil as a seasoning rather than using it to cook with. Is this true? If I want to pre-season wings, for example, I wouldn’t toss in sesame oil until after they were cooked? Would the sesame taste dissipate or taste burnt if I tossed them in it prior to baking?
I use it that way, too much is too strong. Just a teaspoon drizzled over the whole dish is plenty, which makes the calorie concerns even less logical.
And yes, regular sesame oil has a low smoke point and would burn if used for cooking.
But the toasted oil has a higher smoke point, could theoretically be used as a solo cooking oil. The strong taste would still turn me off.
........you use sesame oil as a seasoning rather than using it to cook with....... If I want to pre-season wings, for example, I wouldn’t toss in sesame oil until after they were cooked?........
It's mostly for seasoning after cooking, but I have a couple of marinade recipes that use it. The recipe will use 1 teaspoon mixed with other ingredients. One teaspoon is not enough to coat a batch of chicken wings before cooking, but can be used as a flavoring in a teriyaki marinade, for example.
My experience is that the good sesame seed oil is only available in tiny bottles and the oil is a toasty golden brown color and it is also rather expensive.
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