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| Topic | This topic is 100% Pure Butter (Unsalted) |
| Clench281 10/30/20 1:29:11 PM #10: | People that swear by unsalted butter are either being pretentious or speaking from tradition, but not experience. In the overwhelming majority of applications, you are perfectly fine to use salted butter in place of 'called for' unsalted. In truth, the overall saltiness will be more greatly affected by whether you use kosher or table salt. Your bakes could be more greatly affected by the variation in size or fat content from one egg to another. Salted butter lasts longer and is safer to store for extended periods at room temperature. Further, if you ARE worried about the ending salt content (which you probably don't need to worry about), you are probably going to be adding salt elsewhere in the recipe anyway. Simply hold back a quarter teaspoon of salt for every stick of salted butter used. --- Take me for what I am -- who I was meant to be. And if you give a damn, take me baby, or leave me. ... Copied to Clipboard! |
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