KungFuPanda Posted February 25, 2019 Share Posted February 25, 2019 I have all the ingredients for a soup recipe. It calls for toasted sesame oil. I don’t WANNA go to the store. I HAVE sesame seeds in the house. I’m thinking of sautéing the veggies in vegetable oil and toasting the seeds to add for flavor. Any advice? Should I purée the toasted seeds? What amount would give me the flavor of a teaspoon of sesame oil? Should I just go to the store already? Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted February 25, 2019 Share Posted February 25, 2019 You'd need a whole lot of sesames to get the flavor you want. If it were me, I would go to the store but we use sesame oil regularly so it would be missed in another day or two anyway. 1 Quote Link to comment Share on other sites More sharing options...
Amira Posted February 25, 2019 Share Posted February 25, 2019 Yeah, sesame seeds won’t give you the flavor of sesame oil any more than adding olives to a dish will give you the flavor of olive oil. I’ve had to leave sesame oil out of lots of recipes when it’s unavailable locally. Just go to the store or don’t try to replace it. You’d lose some flavor, but unless sesame oil is the primary flavor, it’ll still taste good. 3 Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted February 25, 2019 Share Posted February 25, 2019 1. I need this recipe, please! 2. I have found that a scant amount of peanut butter (or the oil from the top) can add a similar depth of flavor as toasted sesame oil. It's not exactly the same, but it is close enough. 1 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted February 26, 2019 Author Share Posted February 26, 2019 I went to the store. I had no good excuse. The ethnic market is about a 6 minute walk from my house. I drove. I braved the wall of sesame oil and located the toasted sesame oil the recipe called for. I didn’t notice the chili sesame option until I got home or I would have looked for that. Yes, it was important. The recipe turned out pretty good. I want to try it with a good, homemade stock next time, but this was nice and quick for a weeknight. @HomeAgain, I snapped photos for you. We ended up adding cilantro, a little soy sauce, and siracha (DH only) to the bowls. I added a pinch of red pepper flakes to the broth. It needed it, but maybe not if you have chili sesame oil. Even though I haven’t been able to log in for most of the day, I will admit that being able to add photos makes me love this new platform. 4 Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted February 26, 2019 Share Posted February 26, 2019 Oh, that looks so good! I'm fighting winter blahs right now and that looks like a nice little pick me up! Thanks, @KungFuPanda! Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted February 26, 2019 Share Posted February 26, 2019 That sounds good! I’ve found personally that sesame oil is not used in great quantities and lasts a very long time in the fridge and that there is really no substitute for it. A quarter teaspoon flavors a whole stir fry dish, and is quite unique. Quote Link to comment Share on other sites More sharing options...
goldenecho Posted February 27, 2019 Share Posted February 27, 2019 Doh, I was hoping someone would come up with a good substitute for you, as my husband is allergic to sesame. Quote Link to comment Share on other sites More sharing options...
Meystodu Posted February 27, 2019 Share Posted February 27, 2019 If it were me, I would go to the store but we use sesame oil regularly so it would be missed in another day or two anyway too. Quote Link to comment Share on other sites More sharing options...
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