Butter Crust (pie) was salty?

On Wed, 16 Feb 2011 21:48:27 +0000 (UTC), [email protected]
(Steve Pope) wrote:

I don't see how you will lose "control". The salt content of salted
butter doesn't fluctuate as wildly as it does in bacon.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 16 Feb 2011 16:46:33 -0500, Dave Smith
wrote:


I thought someone once said here in rfc that there's 1/4t salt per
cube of butter. oChef says differently http://www.ochef.com/865.htm

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Billy wrote:


You quoted the ingredient which clearly specifies UNSALTED butter, then went
on to state that the ingredient list called for SALTED butter. You really
are that stupid, aren't you? I pity your family.

Bob
 
On Feb 16, 11:26?am, David Harmon wrote:

You need some salt. Otherwise, the crust would taste like cardboard.
Salt also affects the texture of the dough. A dough with salt in it
comes together better and rolls out better than one without salt.
 
On 2011-02-16, Dave Smith wrote:


I do.

Now that I've made a few pie doughs and discovered they actually have
flavor and substance, unlike the tasteless gummy pie doughs from
sprmkt bakeries, I actually enjoy the flavor and will work to provide
more flavor in the crust. Butter is part of dough's flavor profile,
as shortening (unless butter-flavored shortening) has no flavor of its
own.

This pie maker happily endorses an all salted butter pid dough:

http://chezpim.com/bake/how-to-make-the-perfect-pie-dough

I haven't tried it yet, but as I love salted butter, why not!

nb
 
On Wed, 16 Feb 2011 20:40:22 -0800 (PST) in rec.food.cooking,
"[email protected]" wrote,

Wrong. It would taste like butter pie crust. If you think that
salt is the difference between tasty butter crust and cardboard,
then you are a salt addict and anything you say about taste is
suspect.


There could be some truth to that, but there are plenty of pie crust
recipes around both with and without salt.
 
On 17 Feb 2011 08:16:03 GMT, notbob wrote:

Go for it. I don't bother using unsalted butter for most of my pie
doughs and they turn out just fine.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top