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not if you're making dessert and it requires salt.
Yes, just reduce (or eliminate) the salt in the recipe. I never use unsalted butter, even when I am making desserts.
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.