Why does a recipe call for unsalted butter and then have salt added later in the same recipe?
Recently I saw this on a television cooking program and they didn’t say why. — Diane B., Medford Control is the biggest reason for insisting on unsalted butter and then adding salt later, Diane. Unsalted butter is, as its name implies, made with absolutely no salt, according to the Food Lover’s Companion by Sharon Tyler Herbst. It is preferred by many professional chefs for everyday eating and cooking because it lacks the strong salty flavor of other butters. However, salt is an important element in many recipes for both flavor and chemical reactions. When it is needed, many chefs prefer to add a specific amount themselves. By the way, the lack of salt makes unsalted butter more perishable than other kinds of butter. To keep it fresh longer, store unsalted butter in the freezer. Lately I have seen more and more recipes calling for “cannellini beans.” I’ve searched and I’ve searched, but I can’t seem to find any beans like that in my grocery store. Are they called something else? — Na
