Scottyo
Well-known member
Thanks again to Par and Avant for letting me test this product. I have been a firm believer in Sesathin since I finally forced myself to buy a bottle back in November of last year. Lecithin is also a staple in my sup. arsenal and I have been meaning to try Enova oil for cooking for a long time. With that said, unless I notice something obvious I am going to limit my comments to subjective experiences of taste, cooking, recipes etc. I will leave it to Par and the rest to tell people WHY to use SesaLean and focus on HOW to (or at least how I) can use this product.
I received my bottle Friday or Saturday. My first experience was taking a serving straight up to compare its taste/texture with other oils. It definetly tastes better IMO than any flax oil or liquid fish oils, and has a much stronger taste than olive or canola oil. The sesathin taste is noticeable (although it is the "good" or at least maneagable sesathin taste rather than any "rancid" sesathin's people have had). While noticeable, the majority of the taste/consistency is not like taking a dose of sesathin but much more like a conventional oil albeit a bit nuttier. The color is DARK and it is here that I have run into a problem that seems similar to other users.
Besides taking it straight up, I have experimented using SesaLean with my big bowl of black beans and rice I cook up. Besides beans and rice I use a large onion, couple cloves of garlic and a few other seasonings with 1tbls of oil. Compared to my normal recipe, I noticed no difference in taste...although the volume of oil is very low.
I have also tried sesalean with two salad dressing recipes. The first was a basic vinegar and oil. It seemed to act similarly to using olive oil in a recipe consistency wise, but definetly had its own flavor. Kind of a mix between using olive oil and walnut oil maybe. So for some people it may not be agreeable, but I enjoyed it. THe second dressing was a yogurt dill mustard dressing. I use a serving or so of oil in this recipe since I use ff yogurt and no butter/cream etc so the oil gives it a thicker consistency. The SesaLean here was fine. Worked just like olive or canola oil for my purposes.
Finally, today I tried a serving of SesaLean with my eggs. I have mixed feelings about this one. I will definetly try it again, but as for aesthetic purposes I think the SesaLean will turn a lot of people off. The coloring of the oil makes the eggs have a black or brownish tint and while it did not lead to burned eggs etc., the coloring might weird some people out. Also, the taste of the Sesalean definetly carried over to the eggs. But I enjoyed them nonetheless. Kind of a change of pace to normal eggs....but I will see whether this remains a good or agreeable situation. I did notice that the one little spot where my non-stick pan was wet, the coloring was much more pronounced from the SesaLean. One last note, I cooked the eggs on medium/med. low heat so its not just high heat that does this...at least for me.
I received my bottle Friday or Saturday. My first experience was taking a serving straight up to compare its taste/texture with other oils. It definetly tastes better IMO than any flax oil or liquid fish oils, and has a much stronger taste than olive or canola oil. The sesathin taste is noticeable (although it is the "good" or at least maneagable sesathin taste rather than any "rancid" sesathin's people have had). While noticeable, the majority of the taste/consistency is not like taking a dose of sesathin but much more like a conventional oil albeit a bit nuttier. The color is DARK and it is here that I have run into a problem that seems similar to other users.
Besides taking it straight up, I have experimented using SesaLean with my big bowl of black beans and rice I cook up. Besides beans and rice I use a large onion, couple cloves of garlic and a few other seasonings with 1tbls of oil. Compared to my normal recipe, I noticed no difference in taste...although the volume of oil is very low.
I have also tried sesalean with two salad dressing recipes. The first was a basic vinegar and oil. It seemed to act similarly to using olive oil in a recipe consistency wise, but definetly had its own flavor. Kind of a mix between using olive oil and walnut oil maybe. So for some people it may not be agreeable, but I enjoyed it. THe second dressing was a yogurt dill mustard dressing. I use a serving or so of oil in this recipe since I use ff yogurt and no butter/cream etc so the oil gives it a thicker consistency. The SesaLean here was fine. Worked just like olive or canola oil for my purposes.
Finally, today I tried a serving of SesaLean with my eggs. I have mixed feelings about this one. I will definetly try it again, but as for aesthetic purposes I think the SesaLean will turn a lot of people off. The coloring of the oil makes the eggs have a black or brownish tint and while it did not lead to burned eggs etc., the coloring might weird some people out. Also, the taste of the Sesalean definetly carried over to the eggs. But I enjoyed them nonetheless. Kind of a change of pace to normal eggs....but I will see whether this remains a good or agreeable situation. I did notice that the one little spot where my non-stick pan was wet, the coloring was much more pronounced from the SesaLean. One last note, I cooked the eggs on medium/med. low heat so its not just high heat that does this...at least for me.