Salted butter OK in pastry recipes?

BURNING QUESTIONS

October 31, 2007|By Erica Marcus | Erica Marcus,Newsday

Many pastry recipes specifically call for unsalted butter. Yet in the same recipe a small amount of salt is called for. Why can't I just use salted butter?

The short answer is, you probably can. But here's why it's risky: Different brands of salted butter may contain different amounts of salt. So, when you rely on salted butter for the salt in a recipe, you can't control the amount.

In recipes that don't call for leavening agents (such as piecrust), the worst-case scenario is that the product will taste too salty or not salty enough. But once you get into recipes that call for yeast or baking powder or baking soda (breads, cakes, muffins), the salt plays a chemical role and if the quantity isn't right, the baked goods can suffer.

Erica Marcus writes for Newsday. E-mail your queries to burningquestions@newsday.com, or send them to Erica Marcus, Food/Part 2, Newsday, 235 Pinelawn Road, Melville, NY 11747-4250.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.