Sesame oil: what should I do with a quart of it?

[foodshark73]

I didn't even know it came in such a large quantity until a friend misunderstood my request and came back from the store lugging a giant bottle! I do know it goes rancid pretty quickly; any suggestions?

[foodshark73]

Thanks, everyone! Great recipes--and now that the bottle is tucked in the fridge, I'll be able to test them out at my leisure.

[soypower]

Seems like I use toasted sesame oil in almost everything I cook...Stir-fries (begin w/ about a tablespoon and some chopped garlic and the smell will make you think you died and went to heaven). Marinades for beef, chicken, and pork. Salad Dressings...Also tastes great on steamed veggies with a little soy sauce and garlic.

I have a friend who eats nothing but steamed rice w/ sesame oil, sesame seeds and soy sauce with a side of kimchee.

And every once in a while I'll make an omelet w/ sake and green onions and fry it in sesame oil. Top with sesame seeds, serve w/ steamed rice and you've got dinner. or lunch. or breakfast. :o)

[jlafler]

I sometimes add toasted sesame oil to vegetarian bean or lentil dishes. It fulfills a function similar to ham or bacon: richness, smokiness. Best added toward the end of cooking, though.

[Miss Needle]

My mom used to be toasted sesame oil by the quart. And we (family of 4) went through it pretty quickly.

I agree with the posters who say that you need to differentiate between toasted and regular. Its uses will be different. And to third Gio's comment, you can use it as a massage oil or just for lubrication. I know some massage therapists who use it when working. But they use the regular one as the toasted one may be a bit too aromatic for their clients.

[Sam Fujisaka]

Sesame oil is just another oil. Use it as such.

Toasted sesame oil is a condiment to be used sparingly and valued highly.

[hannaone]

Sesame oil is a basic ingredient in many Korean recipes. If you have the dark roasted oil, and the flavor is too strong for your standard frying, you can mix it with other lighter oils like corn or soybean oil.
Use it in marinades, sauces, dressings, stir fry, as flavoring in soups, chili pastes, or just drizzle some on steamed veggies.

[moh]

If you have the dark roasted oil, then I must admit I just keep in the pantry, i don't refridgerate it, and I don't seem to have a problem with rancid oil.

[alkapal]

is it the toasted/roasted dark sesame oil? the really strong-flavored, condiment one?

if so, here is a start: http://coconutlime.blogspot.com/2007/04/gingered-coleslaw.html

http://www.epicurious.com/recipes/food/views/KOREAN-BARBECUED-BEEF-102721

http://www.cooks.com/rec/doc/0,1627,150165-250201,00.html

http://sheepthrillsmansion.com/rooms/scullery/Gretchen/mains/Cold_Noodles/20010424/

a bunch from chez pim: http://www.google.com/cse?cx=partner-pub-2986935231628716%3Aojwqtx-umn6&q=sesame+oil&sa=Search

i know hannaone will give you lots of great ideas!!! e.g., my bookmarks of late:
http://www.chowhound.com/topics/522186#3718221 (bulgogi

)

or korean short ribs: http://www.chow.com/recipes/11380

[Gio]

I keep my sesame oil in the fridge and have never had a problem. Sesame oil is used as a condiment.....but can also be used as a fry oil.......it's also a flavorful ingredient in a dressing for a slaw or salad.

I have read that it is a wonderful massage oil and helps with skin problems due to it's high vitamin quanties: B6, E, iron, copper, calcium.

[QueenB]

Second the refrigeration. Second the rec for skin.

[Docsknotinn]

So much for the Kama Sutra oils.