Frank103 wrote:
> I have heard that pastry chefs usually prefer unsalted butter rather than
> salted butter. When it comes to cakes and cookies, can you actually taste
> the difference between salted and unsalted butter? I guess people who are
> professionals can but can most others tell the difference? thanks in
> advance.
> Frank
I use unsalted butter- most recipes call for salt anyway, so why ruin
what you are making with more. If I must use salted, I reduce the
amount of salt called for in the recipe