JimLane wrote:

> Charles Gifford wrote:
>
>> "Fred" > wrote in message
>> t...
>> <snip>
>
> snip
>
>>> Why use unsalted butter? For the same reason one
>>> should always use unsalted butter and that is because it allows the cook
>>> to control the salt level, not the ingredients.
>
>> Nonsense. Most recipes using salted butter also call for added salt. The
>> added salt can be adjusted.
>
> Most of my cookbooks recommend in the front matter that unsalted butter
> be used. You might want to check that section once in awhile.

This is one of the perennial discussions amongst foodies. The fact is
that there's a bit over two teaspoons of salt in a whole pound of
American commercial butter. I don't know a recipe where the salt
content is so critical as to demand unsalted.

>>> Salt is added to butter to make it last longer.

No. It isn't. It was before refrigeration, but not any more.

>> Not always the reason. Many people prefer the taste of salted butter.
>
> However, the original reason salt was added was as a preservative. You
> have no position there.

That was then, this is now.

> That people became used to it and then salted
> became the standard is another matter.

To be sure. But the amount of salt in butter today will make not a
whit of difference in just about any recipe I've ever seen. A whole
stick of butter has a tad over a half-teaspoon of salt.

Pastorio