[lbo-talk] Dross and martins own urge

Michael Smith mjs at smithbowen.net
Sat Dec 6 15:10:28 PST 2008


On Sat, 6 Dec 2008 14:31:23 -0800 martin <mschiller at pobox.com> wrote:


> What's the reason for requiring unsalted butter in pastry recipes, and
> is it important? I find it particularly confusing since salt is
> included among the dry ingredients.

Baking is very totalitarian. Vun musst be able zu follow orderss. Controlling the proportion of ingredients is crucial, and you just don't know precisely how salted salted butter is.

--

Michael Smith mjs at smithbowen.net http://stopmebeforeivoteagain.org



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