| sesame oil |
Thick, amber-colored, and aromatic, dark sesame oil is made from roasted sesame seeds. Dark sesame oil burns easily and loses flavor when overheated, so it is used mostly as a condiment or flavoring for dressings, soups, and stir-frys. It is available at Asian groceries and well stocked supermarkets.
출처: www.lioninc.org/pnelson/Gloss2.htm
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| sesame oil |
Used extensively in Japanese and Chinese cuisine, this highly aromatic and richly flavored oil ranges in hue from golden to dark brown. It is sometimes used as a cooking oil, but most often is used as a seasoning accent in stir-fries, dressings, sauces and marinades.
출처: www.thatsmyhome.com/culinary-dictionary-2.htm
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| sesame oil |
Is made from roasted crushed white sesame seeds; is an aromatic golden-colored oil with a nutty flavor. It is always used in small quantities, and added mostly towards the end of the cooking time. It is not the same as the sesame oil sold in health food stores and should not be used to fry food.
출처: orientalweb.tripod.com/foods/glossary/glossary2.ht...
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| sesame oil |
This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Instead, sesame oil is normally added as a flavoring agent in the final stages of cooking. Sesame oil has been used since ancient times; the Babylonians cultivated sesame seeds for their oil, and the Persians used it as both a food and medicine. ...
출처: www.chinesefooddiy.com/glossary_SZ.htm
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