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Ingredients Substitutions
Sat 20-Aug-11
9:13 pm
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Shereen
Near Belfast, Northen Ireland

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Dear Forum - I would really like to make this cake - http://www.rivercottage.net/recipes/pear-and-almond-cake - tomorrow, but I have no unsalted butter left.[1] I have ordinary butter, Stork margarine, olive oil, sesame seed oil and 3-in-1 oil. I'm not going to the shops tomorrow, so I'm left wondering if it would be so bad to use ordinary butter.

What do you lot think? what_the_heck

 

[1] I used the last of it on Wednesday to make Malteser fridge cake to bring into work.

Sat 20-Aug-11
10:36 pm
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Sooliz
Somerset

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Hi Shereen wave

Personally, I've never really taken much notice of any specification in recipes of salted/unsalted butter, I just use whatever I have.  I don't know that it matters a great deal (although presumably whoever writes the recipe thinks it does!) - I guess you'd have to try the finished results made with both types to see whether it does actually taste any different.  Go for it, I'd say (go on, blame it on me if it doesn't taste right big_laugh). 

learning to love veg…..except celery :-O

Sat 20-Aug-11
10:44 pm
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brightspark
Wilts

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Sue, I totally agree - I have seen recipes with unsalted butter, and then salt is included in the recipe - just doesn't make much sense to me. Like you, I haven't noticed any difference in taste, especially cakes!

Make it, Shereen - you'll probably wonder why you worried about it !!

(It does sound scrummy!)  ok

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
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Sun 21-Aug-11
3:28 pm
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Shereen
Near Belfast, Northen Ireland

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Thanks folks 🙂 In the end I got distracted when I found a pack of Mars Bars in the cupboard and ended up making Mars Bar buns:

http://twitpic.com/69i1gp

I'll have to make vanilla frosting for them as they used up the last of the cocoa, but I've enough Mars Bar left to put a slice on top of each.

I'll try the pear cake soon though.

Sun 21-Aug-11
7:27 pm
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JoannaS
Latvia

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I agree, I never took much notice of what butter I used and to be honest I would be more likely to use baking marg anyway. whistle

Mon 22-Aug-11
10:10 pm
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Terrier
York

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I usually don't worry about whether to use salted or unsalted, but I DID have one disaster when I used salted to make grapefruit curd, it was disgusting, the saltreally ruined it.

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