when a recipie calls for butter...

[Googer]

Originally posted by: Dubb

Originally posted by: spidey07
Are you baking?

cookies, but I only have salted in tub form. I have sticks of unsalted

I guess it won't really matter.

It will matter. For Cookies use unsalted only.

 

[OdiN]

Originally posted by: Dubb
settle a debate...when it calls for butter and doesn't specify salted or unsalted.

Correct Answer:

Unsalted butter is always called for by name, if it just says butter, it doesn't mean unsalted butter.

 

[kogase]

I'd go with unsalted. In baked goods the amount of salt in a dough will affect not only the texture and consistancy but in bread the activity level of the yeast.

 

[Googer]

Originally posted by: OdiN

Originally posted by: Dubb
settle a debate...when it calls for butter and doesn't specify salted or unsalted.

Correct Answer:

Unsalted butter is always called for by name, if it just says butter, it doesn't mean unsalted butter.

A lot of recipies are copied many times over and quite often things get lost in translation. People like the opening poster who are not aware of the differance and intended uses between differant butters will probably just simply refer to all kinds of salted or unsalted hardended milk fat as plain old butter.

 

[Zenmervolt]

Originally posted by: DingDingDao
Unsalted, for sure. My fiancee, who is a chef, is 100% positive.

Then your fiancee, who is a chef, has never baked. No-one in my family has ever cooked ot baked with unsalted butter and I'll put my mother and grandmother's farm food up against any fnacy chef stuff.

ZV

 

[kogase]

Originally posted by: Zenmervolt

Originally posted by: DingDingDao
Unsalted, for sure. My fiancee, who is a chef, is 100% positive.

Then your fiancee, who is a chef, has never baked. No-one in my family has ever cooked ot baked with unsalted butter and I'll put my mother and grandmother's farm food up against any fnacy chef stuff.

ZV

Your mother and grandmother likely have years of experience in baking their own recipes which lets them easily adjust to either salted or unsalted butter. An inexperienced chef, however, should go with unsalted butter for the most predictable results.

 

[AsianriceX]

I trust the FoodNetwork

http://www.foodnetwork.com/food/ck_culi...a/article/0,,FOOD_9796_1702128,00.html

Ok, I really trust my tastebuds. 😛

 

[Googer]

Originally posted by: kogase

Originally posted by: Zenmervolt

Originally posted by: DingDingDao
Unsalted, for sure. My fiancee, who is a chef, is 100% positive.

Then your fiancee, who is a chef, has never baked. No-one in my family has ever cooked ot baked with unsalted butter and I'll put my mother and grandmother's farm food up against any fnacy chef stuff.

ZV

Your mother and grandmother likely have years of experience in baking their own recipes which lets them easily adjust to either salted or unsalted butter. An inexperienced chef, however, should go with unsalted butter for the most predictable results.

It's common knowledge among old time small town bakers that you use unsalted butter in your recipes.