Is there a downside to using salt in cake/cupcake batter?
On Thu, 22 Dec 2005 00:12:07 GMT, "J@mes" > wrote:
>You add the salt so your product doesn't taste like sh_t
I'm definitely in favor of that, but then why do so many formulas such
as Magnolia Bakery's cookbook not include salt in their basic vanilla
cupcake formula?
Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
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