Yup! I do it sometimes. Just like what Chris says, in baked goods, you'll just have to get rid of the salt that's called for in the recipe. Other than that, it works.
Yes, technically it can be done, but it really depends on what you are making. In a pie crust yes, reduce the salt and the taste will be unnoticeable, used in something like a vanilla custard it would change the delicate flavor way to much.
Answers
July 22, 2010
not if you're making dessert and it requires salt.
July 22, 2010
Yes, just reduce (or eliminate) the salt in the recipe. I never use unsalted butter, even when I am making desserts.
July 24, 2010
Yup! I do it sometimes. Just like what Chris says, in baked goods, you'll just have to get rid of the salt that's called for in the recipe. Other than that, it works.
July 25, 2010
Yes, technically it can be done, but it really depends on what you are making. In a pie crust yes, reduce the salt and the taste will be unnoticeable, used in something like a vanilla custard it would change the delicate flavor way to much.