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i put salt on like...mashed potatoes. and that's about it lol
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Forums Reaping Ritual 2020: TTLG Mad Tea Party: Hangout and Raffle
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i put salt on like...mashed potatoes. and that's about it lol
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i am doing free event art!
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I put butter on my potatoes too and that's definitely got salt in it. and bacon.
I'm still technically working right now.
Doing live monitoring on something that will probably break in about 30 minutes. -sigh-
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i put sour cream, and garlic, and onion powder, and paprika, and pepper, and bacon bits, and butter, and parsley in my mashed potatoes. xD
your butter has salt in it? o.O my butter doesn't have salt, i had no idea other butter had salt in it.
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there's salted butter and unsalted butter.
i use whatever i find first lol
sour cream and green onions are also fantastic on a potato.
and cheese.
never tried garlic and paprika before, but i bet it tastes good
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xD I always wondered why recipes call for "unsalted butter" I'm like... but all butter is unsalted. it's just butter.
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i use unsalted butter for baking yeah
and salted butter.... very rarely, because i don't actually use butter all that often
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@Totalanimefan: this is true now that you mention it XD
like my cookies always have a bit of salt, though not very much
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well the actual salt is to cause a chemical reaction usually to get things to rise and whatnot. like in cornstarch cookies. Maybe if it's in the butter it doesn't work?
"You've had too much of the digital love -
Baking is basically chemistry - I'm pretty sure salted butter might throw off the chemical reaction and make the baked good not as good as it could've been. BRB while I go look that up to make sure
You want everything live, you want things you can touch."
i'm sure it's just part of the healthy drive. lower everyone's salt counts, but you still need salt to do the chemical reaction. So salted butter probably still works fine. that's my guess based on that.
"You've had too much of the digital love -
Oh! Salted butter contains more water than unsalted butter, according to a study. Aside from that, the only difference is using unsalted butter allows you to control EXACTLY how much salt is in a baked good.
You want everything live, you want things you can touch."
You're a sneak little impostor!
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yeah chemistry \o/
i didn't realize salt contributed to rising.
i always though it was just yeast for the hardcore bubbly rising XD
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"You've had too much of the digital love -
I'm not sure - they tested a variety of butter but only reported the unsalted American butter versus the salted American butter.
You want everything live, you want things you can touch."
I quit Voltra. Read my profile.
i guess technically mine isn't butter either??? I use country crock. which i think is margerine.
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yeah margarine is different
i think it's a different kind of fat/oil so they can't call it butter
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i need to look at the tub in the fridge. we usually get the added calcium kind because i can't have milk...
I get vanilla almond milk. It's the only milk i can stomach. xD
Currently recovering from large amounts of PTSD. I'll post when I can, please ping for replies. Things are very difficult for me right now.
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Having you as a Voltie would be awesome.