On 1/21/2018 11:21 PM, dsi1 wrote:
> On Sunday, January 21, 2018 at 7:01:25 PM UTC-10, esta vieja casa wrote:
>>
>> Might want to task that brilliant baker daughter with it. If it works
>> she'll nail it.
>
> Articles on ghee will say it has a nutty taste but that's not my experience. The ghee I make has an intense caramel taste. That's rather odd. I sure wouldn't use it to make a cake. I think it would turn out to be an oily kind of cake and perhaps not that pleasant.
>
> My wife was alarmed at some bananas my daughter had in the refrigerator because it's turning black. She told my wife to leave it alone because she going to make banana bread with it. Smart cookie. Thank god my wife didn't throw those bananas away.
>
> I have a science experiment of my own going on in the fridge. Dry aging of beef. Unfortunately way, way, back in the refrigerator is too cold to do this. Mostly the meat is partially frozen which is retarding the aging process. It's been 21 days and mostly, it's a hunk of beef with serious freezer burn. My daughter said she almost dumped that roast. Thank god she didn't. Oh well, it was still tasty.
>
> https://www.amazon.com/photos/share/...S8XlsMPriBlZDH
>


There are different levels of cooking when making Ghee, so you can get
it as nutty as you like. I was referring to simply clarified butter, no
nuttiness at all.