All questions

A question about a recipe: brown butter griddlecakes with wild blueberries

21d8a513 5ee6 4f0d bb28 105bdffa4915  20110718 031039 2edf91589bad4664a197daf3998e6cd6 7

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?

asked by jeanmarie46 almost 5 years ago
2 answers 964 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

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.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 5 years ago

You could put 1/2 to 1 tablespoon of brown sugar in the bottom of the 1/4th cup before adding granulated sugar to better mimic the flavor of the unwashed cane sugar.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.