He uses it in chocolate sauce, in ice cream, and in chocolate chip cookies. The additional water in salted butter produced samples that tasters found “mushy” and “pasty.”ĭavid Lebovitz, the beloved baker and blogger, has written about his fondness for baking with salted butter. In fact, when Cooks’ Illustrated tested biscuits made with unsalted and salted butter, tasters noticed a difference not only in flavor, but in texture. The type of salt in salted butter varies widely, too-you can find brands made with sea salt, fleur de sel, and regular old table salt.Ĭooks’ Illustrated lists another problematic difference: “Salted butter almost always contains more water than unsalted butter.” In baking, water can interfere with gluten development, so the less water, the better. While the standard estimate is that salted butter contains 1/4 teaspoon of salt per 4 ounces of butter (1 stick), salt levels actually range widely from brand to brand. Since salt acts as a preservative, the shelf life of salted butter is actually longer than that of its unsalted counterpart (about 5 months and 3 months, respectively). First, it's important to know the differences between salted and unsalted butter:
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |