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    « Substituting Dried Herbs for Fresh | Main | Baking Soda vs. Baking Powder Redux »

    Oct 23, 2005

    Comments

    Okay so if I only have unsalted butter and a recipe calls for salted butter do I just add 1/2 teaspoon for every cup of salted butter. And if not how can I fix it so the recipe tastes normal.

    Being a very keen home cook I found your answer very useful. As I seldom bake I won't be buying unsalted butter.

    Hey Michelle,

    I am a prof. pastry chef, and I can say there is a diffrence between the 2. I personally prefer to use unsalted butter; it allows you to control salt, as- except in the case of bread- the primary function of salt in a recipe is to enhance flavor (ex. the next time you make a caramel try adding just a few flakes of sea salt to it...). However many recipes that call for unsalted butter have salt as a listed ingedient. In this case if you only have salted butter, just omit the salt from the recipe. At the end of the day, yes the only thing it will do it make something more salty (except in the case of a yeast leavened dough- salt helps control the growth of yeast).

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