I’m always cooking with butter but I really want to give ghee another chance. last I tried using it, I noticed an offputting overpowering sharp pungent sweetness to it that felt a little nauseating. I’ve been afraid of it since. I’m really curious, could it be that I just got a bad one? or is it normally a unique / acquired taste?
Discussion
That's a good question. It can definitely depend on the batch and the butter that was used to clarify to ghee.
My ghee ends up with a slight hint of "Annie's Mac and cheese" smell, it's pretty hard to describe. Taste wise it's super close to butter.
How about this - you can try an 8oz trial jar of GreatGhee and if you don't like it at all and it has the same issue as the previous ghee you tried - full refund and you can just mail it back to me. Lmk if you are open to that
thats great! I definitely want to try it again. that is funny, that annies mac and cheese smell is such good way to describe it. is ghee generally mainly just used for cooking?
Yes generally speaking it's used 1:1 any time you would use tallow, butter, or avocado oil. In the pan for steak, eggs, sauteeing veggies. Can spread it on bread. If you are a cast iron user it's also great for reseasoning/oiling your pans after cooking with them and rinsing them off