Mary: LOL Of course if you gotta have a cookie, that bit of salt in
the butter wouldn't stop me! NO way, no how. But I put my foot down at
margarine. Just no excuse. I would rather have nothing.

Chris


Merryb wrote:
> 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...
>