The conventional wisdom is that the deep flavor of dark sesame oil cooks out when heated, such as in this dish. I'd use a light oil - probably peanut, because it's what I have - for the cooking and the dark for finishing.
The dark is so much more expensive, too, thus making it impractical for use in larger quantities. ;o)
I use the regular un-toasted sesame oil in daily cooking (its the traditional oil of choice for most South Indian dishes) and the toasted variety for drizzling. I'm leaning towards using the former for the sauteing & the darker kind for the extra kick in flavor, & also the darker variety is more used in Oriental cuisine than Indian. But then again, its not my call since I want to test the recipe as close to how its owner intended it. Am I being too picky?
Usually dark toasted would be specified from my experience. If I was me testing, I'd use untoasted cold pressed variety. Hope the recipe author clarifies for you.
Whoops, next time I will read the recipe before spouting off - use the cold pressed for cooking and if you want a more pronounced sesame flavor, maybe add a bit of toasted to taste.
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We use untoasted sesame oil- we toast it lightly by warming it in the pan before adding the first ingredients. Enjoy!
Priya
The dark is so much more expensive, too, thus making it impractical for use in larger quantities. ;o)