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4 Comments
asbrink
May 3, 2017
Love this idea but I feel the need to interject that toasted sesame seed oil should not be used to start a sauté--t's a finishing oil! Toss a bit in towards the end of stir-frying or drizzle it into your finished dish. The flavor is way too strong, and it has a relatively low smoke point. Traditionally, Asian cuisines use peanut oil or soybean oil as a base. In the States, my father, who put himself through grad school cooking in a Chinese restaurant, uses a canola-olive blend.
foofaraw
April 21, 2017
Hmm... now that you said it, I am curious of coconut-ing Maialino's Olive Oil Cake: maybe subbing olive oil with coconut oil, whole milk with coconut milk, and orange juice/grand marnier with pandan juice, and add sliced young coconut in the cake?
Rhonda35
April 21, 2017
Good info for going recipe-free in the kitchen, however I do have one question: how do I solve my no-olive-oil-for-my-carbonara problem?? (Actually, thinking about it, pasta carbonara doesn't use much oil, so I'd use the bacon fat.) Phew! Glad we solved that problem - haha!
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