I have a question about the recipe "brown butter griddlecakes with wild blueberries" from parttimefarm.
Is there a substitute for the cane sugar?
Why use unsalted butter in a recipe?
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Unsalted butter lets the cook control the saltiness of the food, since there is no industry standard for the amount of salt in butter -- it varies from brand to brand. As for the sugar, the unbleached cane sugar is closer to a natural state. Regular sugar won't replicate the exact flavor, but will be fine in the recipe.
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