Didn't see any other appropriate place to put this.
This discussion thread was locked as off-topic by eppur_se_muova (a host of the Science group).
My hobby is cooking. Recently I set about figuring out how to solve issues that I have had in the past with my fresh baked cookies.
But in that process I came upon something that opened my eyes. On the weekend over several weeks I set up test batches of cookie dough, baked the cookies then measured how well they stood up to the past cookie issues that I had. The drawn out timeframe caused me to use butter purchased from three different places. Maybe I should have known this, but something labeled "Butter" does not have to be 100% from butterfat, according to the FDA, Grade AA butter must possess a fine and highly pleasing butter flavor. Wow, pretty scientific requirement there. My cookies told me that even some name brand butter fell short. I finally settled on a cultured, handmade 100% butterfat butter that I buy at a health food store, and goodnight was the difference in cookie results plain to see.
I guess it is possible for an aging dog to learn new tricks.
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