- Joined Jan 27, 2011
Why do cupcake recipes call for unsalted butter. I choose to use regular butter because I don't want to jeopardize the taste. Is this okay?
Ah, KY, habit but also taste. Like many who were imprinted on salted butter, that;s the only kind we like. And to hear others extol the virtues of special French butter with crunchy salt in it - Yum. Wish i could find it here.I was always under impression that salt was added to butter to aid in shelf life and stop rancidity.
I've never heard any other explanation for it, Ed. And once refrigeration became common, there was no longer any reason to do it---other than pernicious habit.
I'm able to get President here, and i prefer it to the other salted butter they sell (Lurpak - though i also like Lurpak - but president is slightly saltier, and i like that too. But i don't like unsalted. I will, like KY, add salt to it, but i prefer it already salted.Next time you're visiting family in London, Siduri - go to a Waitrose or Sainsbury and buy a pack of the salted and unsalted Bridel! At a push, the unsalted President... The best butter!
Ah, the lira. and the salt and tobacco shops. I have two funny stories. I heard the expression many times "Lira di dio" or so i thought it was, that is, Lira of God. I could not for the life of me understand what this meant - money of god? weird. . They would say "E' successo lira di Dio" - the Lira of God happened. Huh?Siduri, last time I was in Italy they were still using Lire.
But in regards to Salt, ae they still selling in small quantities sold only in tobacconist's shops?