On Mon, 12 Jan 2004, Bob Pastorio wrote:

> 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.

Thank you for the info! It's useful in baking, and other places where
salt flavoring is rather... inappropriate.

Lena