eGlyde

Bahamian Queer.

  • she/her

25// Gal. Animator, multi-talented artist jumping around at her own pace.

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in reply to @eGlyde's post:

nice ! i didn't add proportions but I'd do like a 3 tablespoons to 1 teaspoon ratio of soy sauce to sesame oil, since the latter can easily overpower entire dishes. this works well for about 1 to 2 cups of (dry) rice.

It's got a nice nutty and robust flavor and I use it plus olive or canola whenever I make a stirfry and sometimes even a curry. It's also a mandatory add to all instant ramen for me; just a splash adds a lot of depth and good flavor! (I learned this one from some Japanese import ramen that included a little pouch of it!)

It's also a good add for vinaigrettes, altho I don't think I'd want it as the only oil--it's a pretty strong one and would likely overpowering most other flavors.

Pretty much any time something calls for an oil and you think a nutty note would fit with the base of the dish, replace some or all of the called for oil with it!