| Andy Katz |
I ask because I've been doing some simple baking, starting with
cupcakes and using Magnolia bakery recipes. So their basic vanilla
cupcake uses no salt in the batter, but their red velvet cake/cupcake
does.
Is that just a difference in style?
And, if salt does add to batters as it does to breads why not just use
it in all cakes or batters?
In short, why is it a sometimes thing in baking? Does its presence
have a deleterious effect on the product?
TIA
Andy Katz
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Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
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| Andy Katz |
On Thu, 22 Dec 2005 00:12:07 GMT, "J@mes" <James@somewhere.net> wrote:
>You add the salt so your product doesn't taste like sh_t
I'm definitely in favor of that, but then why do so many formulas such
as Magnolia Bakery's cookbook not include salt in their basic vanilla
cupcake formula?
Andy Katz
**************************************************
*************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
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| chembake |
>I'm definitely in favor of that, but then why do so many formulas such
>as Magnolia Bakery's cookbook not include salt in their basic vanilla
>cupcake formula?
No salt?.....its either the recipe was using salted butter or the its
erroneous....or have typographical error.
Any bakery recipe should have salt ....except those special salt free
items .....for certain people observing a low sodium diet.
Could you please show me some examples of such so that we can check it
out ....?
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| Eric Jorgensen |
On 26 Dec 2005 13:18:23 -0800
"chembake" <roybasan@gmail.com> wrote:
> Any bakery recipe should have salt ....except those special salt free
> items .....for certain people observing a low sodium diet.
> Could you please show me some examples of such so that we can check it
> out ....?
You don't get high blood pressure from a half teaspoon of salt
distributed throughout an entire cake. The sodium per serving is
negligible.
"Low Sodium Diet" is a plausible excuse for unsalted crackers but no
excuse at all for most salt-free baking.
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| chembake |
> You don't get high blood pressure from a half teaspoon of salt
>distributed throughout an entire cake. The sodium per serving is
>negligible.
Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.
Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.
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| chembake |
> You don't get high blood pressure from a half teaspoon of salt
>distributed throughout an entire cake. The sodium per serving is
>negligible.
Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.
Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.
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| chembake |
> You don't get high blood pressure from a half teaspoon of salt
>distributed throughout an entire cake. The sodium per serving is
>negligible.
Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.
Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.
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| Eric Jorgensen |
On 26 Dec 2005 16:16:38 -0800
"chembake" <roybasan@gmail.com> wrote:
> Any formulator does not care if anybody has certain diet related
> disease as that is only the minority of the consumers who plan to appl
> the recipe at home.; unless that is his or her goal to formulate for
> these minorities.
The problem is that there are a large number of people who literally
believe that salt is unhealthy in any amount and should be removed from
their diet entirely.
The 'low sodium' trend has actually been blamed in part for an increase
in goiter and other thyroid ailments in Australia. They have iodized salt
as well, but it's become unfashionable to consume salt. The other factors
identified were a decrease in seafood consumption and relaxed dairy
sanitation regulations that no longer require that holding tanks for milk
be sterilized with iodine.
You can't always apply logic to the things humans do. There's an axiom
in marketing that people don't want things that are healthy, they want
things that they believe are healthy. Sometimes people do things that are
just dumb.
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| chembake |
> The problem is that there are a large number of people who literally
>believe that salt is unhealthy in any amount and should be removed from
>their diet entirely.
Most of Those people are misinformed....even some nutrttion teachers
are<grin>
> The 'low sodium' trend has actually been blamed in part for an increase
>in goiter and other thyroid ailments in Australia. They have iodized salt
>as well, but it's become unfashionable to consume salt. The other factors
>identified were a decrease in seafood consumption and relaxed dairy
>sanitation regulations that no longer require that holding tanks for milk
>be sterilized with iodine.
.> You can't always apply logic to the things humans do. There's an
axiom
>in marketing that people don't want things that are healthy, they want
>things that they believe are healthy. Sometimes people do things that are
>just dumb
Peoples opinion are sometimes attributed to be the cause of their
demise<grin>.
>
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