Results tagged unsalted butter from David Lebovitz

The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine. One of the rare baked goods that the French haven’t quite mastered are les…

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When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll…

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The main questions I get about substitutions are these: Can I reduce the sugar in a recipe? How can I make a recipe gluten-free? Can I make this with a different kind of nut, or make it nut-free? What can I use in place of the corn syrup in a recipe? What can I do if I want to use a different pan size? Because these…

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Clarified butter is used when you’ll be frying something either for an extended period or over high heat. For those times when you want the flavor of butter, rather than oil, you’ll want to use clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes butter to burn if cooked for a…

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