"In France, we get the most wonderful salted butter (beurre demi sel), which is available with those big, recognizable crystals of salt in it. In fact the other morning I was salting…er, I mean, buttering my morning toast and a crystal of salt fell off the bread and hit the plate with an audible plink and startled me. Salted butter has a more distinct buttery taste and I’m using it more and more in baking, although I have to temper that with the fact that salted butter varies wildly from place to place, so in most recipes, I still generally call for unsalted butter."
via www.davidlebovitz.com
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