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Adding some red pepper paste, a little whiskey and BBQ sauce together while I was sauteing in canola oil+small amount of sesame oil seemed to have really done the trick this time, making it not only my best-looking attempt but also the best tasting one.
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I've been experimenting a lot with seitan and I've found that having either sesame oil or red pepper paste or both can give it a surprisingly meaty texture and feel.
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The only other time this has come out where I feel like it would fool a meat eater (of which I am) was when I used only sesame oil in the skillet as part of adapting a duck recipe. This has been: Cooking with Aram. Thanks for coming along. :P