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UNSALTED BUTTER
What it says, butter without the 1.5 - 2% added salt
that `normal' butter has. Often recommended for cooking. Many people
prefer the taste of unsalted butter. In areas with high quality dairy
products the use of unsalted butter where it is called for may not be
so important, since the salt is not so likely to be covering the taste
of a low-quality product.
Preferred over salted butter because it gives cooks control over salt content. Salt also acts as a preservative, meaning salted butter generally stays on the shelf longer than unsalted. “Sweet cream” is a misnomer, as all non-sour cream butters are sweet cream.
Upside-Down Cake
This cake is assembled in the buttered and sugared pan with fruit on the bottom and cake batter on top. When inverted, the fruit is wonderfully caramelized and ornate atop the cake. The most common upside-down cake uses pineapple, but virtually any firm fruit works well.
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