OT: Salted Butter used in bread, but not cakes
Dee Randall
and hardly ever salted butter.
And I see that salt is not generally added to recipes calling for unsalted
butter.
The reason for my query is that I have a brand of butter that I prefer and
can only find in Connecticut. I usually buy unsalted in that brand.
However, this time I had no choice but to buy all SALTED, much to my dismay.
Not that I ever make a cake, but I will be ..... Does salt make cakes
tough?
Thanks forever,
Dee Dee
Dick Margulis
No. It's just a flavor thing. Lots of people use salted butter in cakes.
What brand of butter do you buy in Connecticut?
Dick, curious in New Haven
Sky
I remember hearing a few times on various TV cooking shows that salt is
nearly always used when baking cakes & such. Gotta have some of that
salt to enhance the flavor & sweetness, something like that. I wonder
if salted butter could be used in lieue (sp?!) of adding that pinch of
salt, perhaps?
Sky, who doesn't bake often anywhoo
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Dee Randall
"Dick Margulis" <marg...@comcast.net> wrote in message
news:4PGdnZPVkOwDRDjU...@supernews.com...
Hello, Dick.
http://www.kateshomemadebutter.com/
Kate's butter made in Maine.
Excerpts:
"Kate's Homemade Butter Takes First Place At Annual World Dairy Expo
Championship
Old Orchard Beach, Maine (October 7, 2008) - Officials at the 2008
World Dairy Expo Championship's Dairy Product Contest, held annually in
Wisconsin, announced that Kate's Homemade Butter
(www.kateshomemadebutter.com) was presented with the First Place award at
this year's event in the "unsalted butter" category. Kate's earned a rare
score of 98.8 out of a possible 100 points for its entry. "
"Interestingly, the First Place award in the unsalted butter category comes
just two years after Kate's Butter earned its inaugural First Place win at
the Expo: at the 2006 event Kate's Sea Salt Butter version took the gold in
the competition's "salted butter" category."
**
Finding this butter to purchase was no small feat. Seems we're supposed to
get it here somewhere in Virginia according to my phone call(s) to them, but
that hasn't happened yet.
Where I bought it: there are several Shaw's grocery stores in the CT area
semi-close to New Haven (one in North Haven), and the one I found it in was
in Wallingford, as we were doing some shopping at Chef's Supply in
Wallingford (you probably know the place) and we were close. I found it
previously at Shaw's in Stratford, CT.
I noticed that in Orange, CT, near Costco on Boston Post Road, a new Whole
Foods building is being constructed. Maybe they'll carry it - I hope.
I made a short excursion from Branford to Globe Equipment in Bridgeport and
found some bread-making items there also.
Costco had a 25 lb. bag of KingArthur ap flour = $.51 a lb. I've been 'off'
KA for some time now, but after talking to a chef last week, I've decided
to try it again. I was disappointed tonight though in my pizza; however, it
was probably my fault for trying a new recipe
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=340
and geez! something I've never heard of was to: spray the pizza with water
and bake at 450F for 16 minutes (when on a baking sheet instead of a stone)
before putting toppings on. I used Mario's recipe for the sauce, and fresh
mozzarella and fresh basil. Certainly one of the most uninteresting pizzas
I've made in years. Hope it wasn't the KA.
Dee Dee
Dick Margulis
>
>
> Hello, Dick.
> http://www.kateshomemadebutter.com/
> Kate's butter made in Maine.
>
>
> semi-close to New Haven (one in North Haven), and the one I found it in was
> in Wallingford, as we were doing some shopping at Chef's Supply in
> Wallingford (you probably know the place) and we were close. I found it
> previously at Shaw's in Stratford, CT.
>
> I noticed that in Orange, CT, near Costco on Boston Post Road, a new Whole
> Foods building is being constructed. Maybe they'll carry it - I hope.
>
> I made a short excursion from Branford to Globe Equipment in Bridgeport and
> found some bread-making items there also.
>
One of these trips you've got to get in touch so we can meet. With some
advance notice, I could have you and your husband to our house for
dinner. Or maybe we could go shopping at Chef's Supply or something.
I didn't notice that Whole Foods is coming. I don't care, either. Not my
favorite place. Trader Joe's is more my style.
>
> Costco had a 25 lb. bag of KingArthur ap flour = $.51 a lb. I've been 'off'
> KA for some time now, but after talking to a chef last week, I've decided
> to try it again. I was disappointed tonight though in my pizza; however, it
> was probably my fault for trying a new recipe
> http://www.kingarthurflour.com/shop/RecipeDisplay?RID=340
I generally don't trust chefs when it comes to bread. They tend to learn
what little they know via old wives' tales they heard from some older
chef rather than from studying either in a book or in a bakery. I'm sure
there are exceptions, but I haven't encountered any.
>
> and geez! something I've never heard of was to: spray the pizza with water
> and bake at 450F for 16 minutes (when on a baking sheet instead of a stone)
> before putting toppings on.
It's the way bakeries make parbaked pizza shells for restaurants with
chefs who don't understand bread. It's a lousy way to make a pizza.
Dick
Dee Randall
>> One of these trips you've got to get in touch so we can meet. With some
> advance notice, I could have you and your husband to our house for dinner.
> Or maybe we could go shopping at Chef's Supply or something.
That sounds delightful; however, most of my recent trips come about by his
father being admitted to ER, and then going to rehab, and we do our shopping
trips in between his necessary treatment(s). DH has been doing some
tripping by himself occasionally, but now I'm getting too cautious about
myself to be left in a house without supervision ;-))
>
> I didn't notice that Whole Foods is coming. I don't care, either. Not my
> favorite place. Trader Joe's is more my style.
WF -- I've not found anything recently, but I did find a brand of honey
there ONCE, that I'm still ordering online and is becoming more and more
scarce. It's the only supermarket that I've found that sells drinkable
coffee beans, but alas! I buy all my coffee from a roaster. WF will tempt
me with something, and then that's the end of it by the time I get back
again.
Trader Joe's, I have certain things I buy there; and here in VA, they carry
wine. In fact, I'm leaving for that area as soon as I wake up. Dental
consultation in Fairfax, VA, UgH!
>
>
>>
>> Costco had a 25 lb. bag of KingArthur ap flour = $.51 a lb. I've been
>> 'off' KA for some time now, but after talking to a chef last week, I've
>> decided to try it again. I was disappointed tonight though in my pizza;
>> however, it was probably my fault for trying a new recipe
>> http://www.kingarthurflour.com/shop/RecipeDisplay?RID=340
>
> I generally don't trust chefs when it comes to bread. They tend to learn
> what little they know via old wives' tales they heard from some older chef
> rather than from studying either in a book or in a bakery. I'm sure there
> are exceptions, but I haven't encountered any.
I wondered if you would catch my mistake by calling a baker, a chef -- I was
speaking of a baker. I love his bakery, SoNo Bakery in So Norwalk.
http://www.sonobaking.com/
I had gone there and they told me he bought from Globe Equipment in
Bridgeport. Unbelievably, I ran into him there shopping and he gave me a
long conversation. He had bought all of his equipment from Globe with the
exception of one item, he said. I love the looks of his bakery, open to the
public (behind glass, of course), and his bakery goods are sooo good. When
we came back thru SoNo Sunday we stopped there and I saw all the huge sacks
of KA flour, thus confirming his telling me about his use of KA flour and
why. (John Baricceli or Barricelli)
>> and geez! something I've never heard of was to: spray the pizza with
>> water and bake at 450F for 16 minutes (when on a baking sheet instead of
>> a stone) before putting toppings on.
>
> It's the way bakeries make parbaked pizza shells for restaurants with
> chefs who don't understand bread. It's a lousy way to make a pizza.
I certainly agree thru this experience, but why was it recommened on a KA
recipe? Got me!
Dee Dee
Boron Elgar
<deed...@shentel.net> wrote:
>
>"Dick Margulis" <marg...@comcast.net> wrote in message
>news:4PGdnZPVkOwDRDjU...@supernews.com...
>> Dee Randall wrote:
>>> In general, I understand most cake type recipes call for Unsalted butter,
>>> and hardly ever salted butter.
>>>
>>> And I see that salt is not generally added to recipes calling for
>>> unsalted butter.
>>>
>>>
>>> The reason for my query is that I have a brand of butter that I prefer
>>> and can only find in Connecticut. I usually buy unsalted in that brand.
>>> However, this time I had no choice but to buy all SALTED, much to my
>>> dismay.
>>>
>>> Not that I ever make a cake, but I will be ..... Does salt make cakes
>>> tough?
>>>
>>
>> No. It's just a flavor thing. Lots of people use salted butter in cakes.
>>
>> What brand of butter do you buy in Connecticut?
>>
>> Dick, curious in New Haven
>
>
>
>Hello, Dick.
>http://www.kateshomemadebutter.com/
>Kate's butter made in Maine.
>
Whole Foods usually carries both salted and unsalted Kate's.
Boron
Godzilla Monster
It sounds like KA is attempting to "simplify" recipes down to the point
where they lose their true character. 450F is MUCH too low a temperature
to bake pizzas. I get by with 550F on a stone that has pre-heated for one
hour or more. However, I lust for the results that could be obtained if I
I had 800F or more available. Take a look at Jeff Varasano's exhaustive
treatise on pizza at: http://www.varasanos.com/PizzaRecipe.htm
I envy your particular Costco carrying King Arthur flour in 25 lb. sacks.
The nearest Costco in San Antonio only has a commercial label of bleached
flour, and I do prefer unbleached for my baking.
Happy baking,
Godzilla
Dee Randall
"Godzilla Monster" <mon...@creatures.org> wrote in message
news:c3961$49a69927>
> It sounds like KA is attempting to "simplify" recipes down to the point
> where they lose their true character. 450F is MUCH too low a temperature
> to bake pizzas. I get by with 550F on a stone that has pre-heated for one
> hour or more. However, I lust for the results that could be obtained if I
> I had 800F or more available. Take a look at Jeff Varasano's exhaustive
> treatise on pizza at: http://www.varasanos.com/PizzaRecipe.htm
>
> I envy your particular Costco carrying King Arthur flour in 25 lb. sacks.
> The nearest Costco in San Antonio only has a commercial label of bleached
> flour, and I do prefer unbleached for my baking.
>
> Happy baking,
>
> Godzilla
I agree with the 450F being too low. I usually cook pizza on the stone at
550F, but I decided to do it as suggested in this particular recipe, and as
it was basically a biga with added flour to pull together after
fermentation, I thought it might be different -- it was. One needed way too
much flour to pull it together. Pouring it onto the parchment without much
added flour was a disaster, so we added a bit, but the taste was certainly
not of a 16 hr. fermentation.
Yes, I've seen Jeff V's treatise. Enjoyable.
Not all Costco's carry KA; my local one does not.
However, BJ's does carry it in 10#, and still may -- I may check today, but
not sure. If you have a bj's, give it a try.
Dee Dee
Boron Elgar
<deed...@shentel.net> wrote:
>
>Not all Costco's carry KA; my local one does not.
>However, BJ's does carry it in 10#, and still may -- I may check today, but
>not sure. If you have a bj's, give it a try.
>
>Dee Dee
>
>
BJ's prices on 10lb KA were higher than two 5lb sacks at the grocery
store. I got suckered.
Boron
Barry Harmon
> Dee Randall wrote:
>>
>>
>> Hello, Dick.
>> http://www.kateshomemadebutter.com/
>> Kate's butter made in Maine.
>>
>>
>> Where I bought it: there are several Shaw's grocery stores in the CT
>> area semi-close to New Haven (one in North Haven), and the one I
>> found it in was in Wallingford, as we were doing some shopping at
>> Chef's Supply in Wallingford (you probably know the place) and we
>> were close. I found it previously at Shaw's in Stratford, CT.
>>
>> I noticed that in Orange, CT, near Costco on Boston Post Road, a new
>> Whole Foods building is being constructed. Maybe they'll carry it -
>> I hope.
>>
>> I made a short excursion from Branford to Globe Equipment in
>> Bridgeport and found some bread-making items there also.
>>
>
> One of these trips you've got to get in touch so we can meet. With
> some advance notice, I could have you and your husband to our house
> for dinner. Or maybe we could go shopping at Chef's Supply or
> something.
>
> I didn't notice that Whole Foods is coming. I don't care, either. Not
> my favorite place. Trader Joe's is more my style.
>
You should try their whole wheat bread flour, in the bulk section. It's
a tad expensive, but works very well. Their bulk steel cut oats are a
good buy, also.
Barry
flitterbit
have Robin Hood in large bags (probably 25 Kg, but I haven't actually
checked), but it's all bleached and bromated, and when you add to this
that I really haven't room anywhere to store it, I won't be buying any.
flitterbit
wouldn't have any more than a teaspoon of salt, and chances are whatever
salted butter you'd be using would be just fine.
P.S. You were almost right, just had one excess letter: it's "lieu" :D
Dee Randall
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:q4cdq4dcrr4pp059p...@4ax.com...
I checked today at BJ's, Fairfax, VA. The price is $6.49 for a 10# bag.
Was it the same price at your BJ's? (If you remember.)
Thanks.
Dee Dee
Dee Randall
I forgot to mention that I checked today at Trader Joe's, Centerville, VA.
They only had 5 lb. bags, and they were $4.49.
Dee Dee
Boron Elgar
<deed...@shentel.net> wrote:
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:q4cdq4dcrr4pp059p...@4ax.com...
>> On Thu, 26 Feb 2009 08:53:18 -0500, "Dee Randall"
>> <deed...@shentel.net> wrote:
>>
>>
>>>
>>>Not all Costco's carry KA; my local one does not.
>>>However, BJ's does carry it in 10#, and still may -- I may check today,
>>>but
>>>not sure. If you have a bj's, give it a try.
>>>
>>>Dee Dee
>>>
>>>
>>
>> BJ's prices on 10lb KA were higher than two 5lb sacks at the grocery
>> store. I got suckered.
>>
>> Boron
>
>
>I checked today at BJ's, Fairfax, VA. The price is $6.49 for a 10# bag.
>Was it the same price at your BJ's? (If you remember.)
>Thanks.
>Dee Dee
>
I do not recall. I bought it around the holidays at BJs.
Boron
Boron Elgar
<deed...@shentel.net> wrote:
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:q4cdq4dcrr4pp059p...@4ax.com...
>> On Thu, 26 Feb 2009 08:53:18 -0500, "Dee Randall"
>> <deed...@shentel.net> wrote:
>>
>>
>>>
>>>Not all Costco's carry KA; my local one does not.
>>>However, BJ's does carry it in 10#, and still may -- I may check today,
>>>but
>>>not sure. If you have a bj's, give it a try.
>>>
>>>Dee Dee
>>>
>>>
>>
>> BJ's prices on 10lb KA were higher than two 5lb sacks at the grocery
>> store. I got suckered.
>>
>> Boron
>
>
>
>I forgot to mention that I checked today at Trader Joe's, Centerville, VA.
>They only had 5 lb. bags, and they were $4.49.
>Dee Dee
>
KA had gone sky high when the gas prices zoomed and not dropped back
to any decent level. It's decent flour, but not better than Hecker's
as far as my bread baking, and Hecker's is $2.99/5lbs when it isn't on
sale.
Boron
Dee Randall
Ceresota (Hecker's) is $3.39 and KA is $3.42 for 5 lbs. in Winchester, VA
and a nearby small town.
I do like the 'flavor' of Hecker's.
It would be interesting to know which brand (KA or Hecker's) sells the most
in different areas such as NJ, CT, VA.
P.S. I saw that Kerrybrook butter in BJ"s was $5.99 today. That's a bit
much!
Dee Dee
Boron Elgar
<deed...@shentel.net> wrote:
None of the flour prices seem stable, but KA is now through the
roof...it was $3.99 ON SALE from $4.99 at my local Shoprite. It was
never that high before. I think they are using an artificial "sale"
price to stage a hike.
Hecker's was $2.79.
Boron
Godzilla Monster
It has been $3.29 for a five pound sack at HEB in Texas for some time now.
Move to Texas, where the stars at night, etc. etc. ;-)
Godzilla
Boron Elgar
I'm better off here in the wilds of northern New Joisey, when my
favorite Hecker's is still a real bargain and performs even better in
my bread baking..
Boron
Barry Harmon
Uncle Floyd, one of our local zanies, had a character named Cowboy Charlie
who sang a parody of "Deep in the Heart of Texas:"
"Deep in the Heart of Jersey."
Oh the factory smoke, will make you choke.
Deep in the heart of Jersey
The city rats run in big packs
Deep in the heart of Jersey
Oh the pizza man, says I no understand
Deep in the heart of Jersey
And route 17 the traffic there is mean
Deep in the heart of Jersey
The city skies ain't fit for flies
Deep in the heart of Jersey
The Parkway man takes a buck from your hand
Deep in the heart of Jersey
Oh the dumps in June ain't like perfume
Deep in the heart of Jersey
But it's my state, I think it's great
Deep in the heart of Jersey
Way out west in wild New Jersey, yippie yie yaaaayyyy
Barry