LogFAQs > #962618251

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Topic	Hey, why do recipes call for unsalted butter... but then immediately add salt?
adjl 02/13/22 3:50:58 PM #13:	captpackrat posted... Because you never know how much salt is in salted butter. If you start with unsalted, then you know exactly how much you are adding. In reality, most recipes aren't that sensitive and I use salted butter for almost everything instead. This. Using unsalted is technically best practice, especially for baking (where you don't have the option of salting it to taste because you don't know what it will taste like until long after you could add more salt), but you're rarely going to run into any major issues for it. --- This is my signature. It exists to keep people from skipping the last line of my posts. <cite>adjl posted [p:962618251] in Hey, why d... [t:79897447]...</cite> <quote>captpackrat posted... </cite> <quote>Because you never know how much salt is in salted butter. If you start with unsalted, then you know exactly how much you are adding. In reality, most recipes aren't that sensitive and I use salted butter for almost everything instead.</quote> This. Using unsalted is technically best practice, especially for baking (where you don't have the option of salting it to taste because you don't know what it will taste like until long after you could add more salt), but you're rarely going to run into any major issues for it. --- This is my signature. It exists to keep people from skipping the last line of my posts.</quote> ... Copied to Clipboard!
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