[Sca-cooks] Butter- salted vs unsalted
lilinah at earthlink.net
Fri Nov 10 12:29:26 PST 2006
Alexa <mysticgypsy1008 at yahoo.com>
> I was wondering, in many recipes butter is called for, often not
>specified salted or not. What is the prefered or what would have
>been more used in our sca time frames?
> I know I would rather put salted butter on my bread but wouldn't
>use it when making frosting.
From what i have read, salted butter would be the thing most of the
time. Without refrigeration, salting helps butter keep longer. I know
i've read recipes that call for washing the salt out of it before
using for particular purposes. A few recipes specify fresh or sweet
butter, but if recipes don't so specify, i assume salted.
I also have read a number of recipes that indicate that for serious
frying, the butter has previously been clarified. Since clarified
butter keeps longer without those milky particles, it's possible that
a fair amount of butter was clarified before storage. However, i'm
not a dairy specialist, so i don't know for certain.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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