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Home Cooking

Why Unsalted Butter?

Pressingham | Jan 29, 200603:04 PM     106

After years of occasionally buying the unsalted butter that certain recipes demand... and having the remainder sit around unused after that, I've begun to question exactly why do some chefs insist upon it? Most recipes that call for it also add more salt elsewhere or "to taste" later in the recipe so it really doesn't make much sense.
Can't you just use regular salted butter for everything and cut the additional salt by a smidgen.... if it really matters?

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