Quote:
Originally Posted by yo soy el mejor
if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.
being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.
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Precisely. I'm so used to measuring salt in pinches that I just do it automatically in most recipes, if i'm using already salted ingredients it throws everything out of whack.
You can always add salt if there's not enough, you can't do anything if it's too salty.