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    « Preserved Lemons | Main | In a Jam »

    Nov 27, 2005


    Hello the reason that unsalted butter is used because butter manufactures use different amounts of salt in making their butter. It is easier to add salt in baking rather than figuring out how much salt was added when made.


    Hello, when baking always use unsalted butter unless otherwise noted.

    To Marie Berg, if they do not specify which sort of butter, they probably mean SALTED butter.

    Having salted butter does not only change the flavour of the foods you make but changes the consistency of the product. So yes to Surya, your cookies will have more volume and raise more as salt is a raising agent, however if you are looking for melt-in-mouth cookies, it is best to use UNSALTED butter otherwise the salt can cause the gluten to be too tough, therefore you have a biscuit-like cookie, not the dreamy cookie many of us desire. If there is no added salt in the recipe, it may be okay to use regular SALTED butter.

    Salt also a natural preservative in foods, and using SALTED butter will enhance the flavour of a food, you will be using the two flavour carriers- fat and salt.

    I found a pecan pie muffin recipe....sounds good right!

    It calls for 2/3 cup 'butter'. I'm confused, do they mean salted or unsalted?


    Due to cholesterol problems and wanting to improve how my family eats, we are having to make some food adjustments. BUT we love butter. only UNSALTED. Have noticed that some companies have come out with a "Light" butter, BUT, its SALTED. Does anyone know where I can purchase or order a "Light" butter that is UNSALTED? The "Light's" fat content is about half to 2/3rds of reg. butter, which helps, but for some reason, as soon as they make something in "Light". Salt is added or even increased.

    signed, "Frustrated"

    We used to live in Minnesota. If you wanted unsalted butter you had to look in the freezer. And most butter was sweet cream. Here in Mexico most butter is UNsalted: yes, even in the restaurants. And sweet cream butter is expensive and rare. Didn't realize NORMAL butter had that much salt in it. Thanks


    I was told by someone that if we use unsalted butter, our cookies will have more volume and will raise more. Is it true?

    Thank you in advance.

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