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Toasted Sesame Oil; Committed to Asian food?

sasserwazr Jun 15, 2010 10:24 PM

I like using toasted sesame oil as much as I can but I can't seem to shake the Asian influence once I add it to a dish. What ways do you use this oil that doesn't involve ginger or soy sauce?

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  1. goodhealthgourmet RE: sasserwazr Jun 15, 2010 10:35 PM

    use it in hummus to replace some of the tahini.

    1 Reply
    1. re: goodhealthgourmet
      oakjoan RE: goodhealthgourmet Jun 16, 2010 09:47 PM

      Ooh, ghg: That's a great idea!

    2. hannaone RE: sasserwazr Jun 15, 2010 10:56 PM

      Try lightly brushing meats with it during grilling.
      Add a drip or two to gravies or sauces (very light touch).
      sub a small amount in oil based dressings.
      A light drizzle on roasted or steamed veggies.

      1. Perilagu Khan RE: sasserwazr Jun 16, 2010 07:14 AM

        Sesame oil is one of the "secret" ingredients in one of my chili recipes.

        Frankly, I love the stuff and could probably swill it straight from the bottle.

        2 Replies
        1. re: Perilagu Khan
          oakjoan RE: Perilagu Khan Jun 16, 2010 09:48 PM

          Perilagu Kahn: I totally agree! I love the smell it gives off when added to a dish, and I could see myself swilling from the bottle.

          1. re: oakjoan
            Perilagu Khan RE: oakjoan Jun 17, 2010 06:58 AM

            Used a teaspoon of sesame oil in my hot and spicy Korean beef noodle soup last night and took a little tipple straight from the source as I did so. Not bad. Not bad at all.

        2. ipsedixit RE: sasserwazr Jun 16, 2010 09:19 AM

          Use it on pizza (or focaccia). Also great on bruschetta

          1 Reply
          1. re: ipsedixit
            goodhealthgourmet RE: ipsedixit Jun 16, 2010 01:01 PM

            ...and on za'atar-spiced flatbread.

          2. onceadaylily RE: sasserwazr Jun 16, 2010 10:12 AM

            You can use it to make your own mayo or aioli.

            1 Reply
            1. re: onceadaylily
              sasserwazr RE: onceadaylily Jun 16, 2010 03:35 PM

              this i've done. i can eat that on near anything.

            2. diesel RE: sasserwazr Jun 16, 2010 08:47 PM

              One of my favorite recipes from Madhur Jaffrey's World Vegetarian is a wild rice, asparagus, and mushroom saute. Cook the wild rice (by itself). Separately pan fry the veggies over high heat. Add some thyme. Mix the veggies with the wild rice (drained if there's a lot of liquid in it) . Drizzle with sesame oil. Yum.

              You could probably play around a lot, varying the veggies and herbs.

              1. bushwickgirl RE: sasserwazr Jun 17, 2010 12:19 AM

                Although not soup season now, I like a little drizzled in soup, especially vegetable or chicken with noodles. It's quite nice with tomato or pureed squash soups as well, or even cream of mushroom.

                1 Reply
                1. re: bushwickgirl
                  sonia darrow RE: bushwickgirl Jun 25, 2010 09:26 AM

                  I just did this with a pureed asparagus/scallion soup last night. A couple of drops of sesame oil and a drizzle of lemon juice over each bowl. Very nice.

                2. buttertart RE: sasserwazr Jun 17, 2010 10:11 AM

                  I add a dribble to bland salad oil to give it a nutty direction.

                  1. jillyju RE: sasserwazr Jun 25, 2010 12:33 AM

                    I love a simple dressing made of approx. 2:1 rice wine vinegar to sesame oil. Try it on a salad with shrimp or bay scallops.

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