\nAs I’ve been reminded lately, I’m not getting any younger. Recently I ruminated about age while baking my own birthday cake. Shortly, though, my mind wandered to other topics.\n<\/p>\n
\nThe best posts, I find, are ones that answer questions anyone might ask, but not necessarily research to answer. I get stuck in that same loop: I encounter a question I’ve wondered before, but never when I’m in a position to look it up.\n<\/p>\n
Combining the ingredients for my birthday cake, the recipe calls for melted butter. I prefer to use oil – no melting. One time my wife noticed my doing so.\n<\/p>\n
“What are you doing?” she asked plaintively.<\/p>\n
“Substituting oil for butter. It’s practically the same.”<\/p>\n
“Not true: butter has salt in it, for instance.”<\/p>\n
(Important to explain: we say “butter” but mean margarine. Furthermore, we never buy unsalted margarine.)<\/p>\n
My wife seldom needs to think before answering; I’ve never caught her wrong. Therefore, I started using margarine. Yet, I preferred using oil.<\/p>\n
A shockingly long period elapsed before I developed the idea to use oil, but just add salt to compensate for what would have been in the (salted) margarine.<\/p>\n
How much salt (approximately) is in 1 cup butter (margarine)? My source says 1\/2 teaspoon, so that’s the ratio I use. For me, it works perfectly.<\/p>\n
Source:<\/p>\n
cooking.stackexchange.com<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" Self-tutoring about cooking: the tutor reflects…. As I’ve been reminded lately, I’m not getting any younger. Recently I ruminated about age while baking my own birthday cake. Shortly, though, my mind wandered to other topics. The best posts, I find, …<\/p>\n