On Sat, 1 Sep 2012 15:45:18 -0700, gtr > wrote:

>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.

You need to be brave and taste each oil all by itself, uncooked. That
is the essence of its taste. It will then be evident in the cooked
food.
Janet US