chris wrote:
> Merry wrote:
> > 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
>
>
> Merry:
>
> My yes you can. Especially in a butter cookie recipe. At Christmas
> time I bake a lot of cookies that are mostly butter, nuts and flour adn
> I can taste the difference. It might be because I generally have a low
> salt diet so can taste the difference more readily but I know many other
> people who can tell as well.
>
> Chris
I think you misunderstood me- I never use salted butter in baking, but
I have once or twice in a pinch. You can tell it's there, but if you
gotta have a cookie...