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Old 11-20-2006, 03:28 PM   #1
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Butter in cookies

Easy question for someone, does it matter if you use salted or unsalted butter in cookie recipes if not specified. thanks

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Old 11-20-2006, 03:43 PM   #2
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I use salted for everything, but then don't use any extra salt in my recipe.
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Old 11-20-2006, 03:43 PM   #3
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You will most likely get several different answers to your question, but, If the recipe dosen't specify, I use what I have...Even at times where it says unsalted If I'm without I use salted, and just cut down the amount of salt called for in the recipe.
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Old 11-20-2006, 04:13 PM   #4
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Quote:
Originally Posted by budron
Easy question for someone, does it matter if you use salted or unsalted butter in cookie recipes if not specified. thanks
Growing up, we only had salted butter in the house and used that. Everything turned out fine.

OTOH, when I went to professional baking classes, they said absolutely! to only use UNsalted butter, so you could control the amount of salt you add, and because salted butter does not clarify. So I switched to unsalted butter, and now that's the only kind I ever buy or use.

I'm not sure if one is better than the other for cookies, per se. Why don't you try out two batches side by side and see whether you can tell the difference?
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Old 11-20-2006, 09:45 PM   #5
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I only use unsalted for baking, but will use salted for cooking ocassionally.
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Old 11-20-2006, 09:51 PM   #6
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I use unsalted because that is all I buy - I don't know if it would make a difference or not - listen to ChefJune and experiment - make sure you let us know!
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Old 11-20-2006, 09:57 PM   #7
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I use unsalted, but have used salted and never really noticed a difference. Just cut back on salt if your recipe calls for it.
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Old 11-21-2006, 02:17 AM   #8
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Quote:
Originally Posted by ChefJune
OTOH, when I went to professional baking classes, they said absolutely! to only use UNsalted butter, so you could control the amount of salt you add, and because salted butter does not clarify.
June,
Maybe I am being dense, but could you explain what it means that the butter does not clarify?

I am just curious, as I generally use salted and find myself baking more and more.

-Brad
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Old 11-21-2006, 02:59 AM   #9
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I use unsalted butter for baking. IMO salted butter makes cookies and cakes less sweet (unless of course you have put too much sugar initially and want to mask it somewhat). Also the amount of salt in butter varies from brand to brand so it's wise to use unsalted butter and then add a little salt if the recipe calls for it. This way, you can control the amount in the mixture.
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Old 11-21-2006, 04:20 AM   #10
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i don't know how many tens or hundeds of gallons of clarified butter i've made over the course of years using salted butter, both at home and professonally. never seemed to have any problems at all. worked fine at the saute station as well as for hollandaise. in the pantry, i'd do a slight reduction of the salt for a genoise, but mainly because i figured i ought to. to tell the truth, i doubt most people could tell the difference unless they could taste two products side by side.
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