Got a chance to give the water cured oil a try yesterday. I cooked up some leftover rice with a couple eggs for lunch. I used 1 tablespoon of oil, the same as I always do, so I have a valid comparison between batches. I usually make my oil from shake and trimmings so expected this to be more potent as it was all buds. But I wasn't prepared for how potent it is. By about a hour and a half after I ate I was sooo stoned, to the point it was somewhat uncomfortable. I credit this to the buds, not the water curing. I've still got a strong buzz going today.
From the taste and smell stand point, there was virtually no smell to the oil and only a very slight taste. I believe in baked goods there will be no taste at all. This has turned out to be a very effective way to process oil and will be the method I use from here on out.