On 2012-09-01 20:42:51 +0000, Janet Bostwick said:

> I can't imagine that you can't taste the difference between corn oil,
> peanut oil and olive oil in a dish.

Don't use your imagination--heat it up good in a pan and try it.

> Why should cooking with ghee be any different?

That's generally my thinking.

Nevertheless it has to do with how simple the dish is flavor-wise and
how much of the profile of the dish is leveraged by the oil. If I just
stir fried some bell pepper in these three oils I think I could tell
the difference.