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16 minutes ago, shain said:it doesn't matter, I used a darkly roasted tahini.
Well, they taste rather different, so it could matter, depending on the dish being cooked (I'm not looking to replicate your dish). A dark roasted tahini would be more like a Chinese sesame paste, though.
I'll experiment.
Thanks.
6 minutes ago, shain said:it doesn't matter, I used a darkly roasted tahini.
Well, they taste rather different, so it could matter depending on the dish being cooked (I'm not looking to replicate your dish). A dark roasted tahini would be more like a Chinese sesame paste, though.
I'll experiment.
Thanks.
