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JimLane wrote:
> Bob (this one) wrote:
>
>> SCUBApix wrote:
>>
>>> "Bob (this one)" > wrote in message
>>> ...
>>>
>>>> A whole pound of butter will have between 1 1/4 and 1 1/3
>>>> teaspoons of salt in it. It's a small matter to compensate
>>>> for it no matter the scale used.
>
>
> snip
>
>> Maybe look here for more reliable information:
>> <http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl>
>>
>> If you look at the sodium content of the butter in your fridge,
>> you can calculate that there's about a teaspoon and a quarter in
>> the whole pound of butter.
>>
>> The usual ratio shown in the nutrition panel is 90 milligrams of
>> sodium in 14 grams (1 tablespoon) of butter. Sodium comprises
>> about 40% of the weight of salt. That means roughly 225
>> milligrams or .225 grams of salt in a tablespoon of butter. Those
>> numbers are rounded, but they're close enough. Extending that
>> ratio to the whole pound brings you to 32 tablespoons X .225
>> grams = 7.2 grams salt per pound of butter. Various reliable
>> sources give rounded numbers that range from 7 grams salt per
>> pound up to about 9 grams per pound. When you think that 1 ounce
>> = 28 grams, these are small numbers and a variation like this is
>> essentially meaningless unless it's a serious health issue for
>> some critical condition.
>>
>> Here's what I posted earlier today:
>>
>> <<<<<<<<<<<<< begin quote >>>>>>>>>>>> A cup of salt weighs about
>> 12 ounces. A teaspoon of salt (1/48 of a cup) weighs about 1/4
>> ounce or 7 grams. A pound of butter is 2 cups volume or 454
>> grams.
>>
>> A whole pound of butter will have about 1 1/4 teaspoons salt or
>> about .3 ounces by weight or about 8.8 grams. One 1/4-pound (1/2
>> cup) stick of butter would have about .3 of a teaspoon salt or
>> 2.1 grams and a tablespoon would have about .26 grams. About 1/4
>> of one gram of salt per tablespoon of butter; about 0.04
>> teaspoons, or less than 1/100 of an ounce of salt.
>>
>> Now that you know that, you can use salted butter and compensate
>> as you will for its salt content. My attitude is not to even
>> count it. In very specific taste tests we did with recipes made
>> with salted and unsalted butter, the several people who
>> participated found no difference in taste or any other
>> characteristic of finished products. Not even in candies or lemon
>> curd and the like where you'd expect it to be of consequence.
>>
>> <<<<<<<<< end repost >>>>>>>>>>>>>>>
>>
>>> I would use unsalted butter when that is called for instead of
>>> guessing how much salt is in my particular brand of salted
>>> butter. Especially if you buy different brands from one
>>> shopping trip to another.
>>
>>
>> I'd suggest using more reliable sites than that chef site for
>> science.
>>
>> Pastorio
>>
> This is a better url from the same site. Bob's takes you to a page
> (mostly blank) that leads you to this one:
>
> http://www.nal.usda.gov/fnic/foodcomp/search/index.html
Ooops. Thanks.
Pastorio
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