Glenn Jacobs > wrote in
:

> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?
>

Yes you are missing controling your sodium level....Some dishes taste
better with lower salt. Most unsalted butter recipes also have 1/2 tsp or
so salt added later. This is mostly a taste consern....try it you might
like it.

--
Starchless in Manitoba.

In article >,
says...
> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?

I used to do that until for some reason all that was left on the shelf
one day was unsalted.

Found that it allowed me greater control over the saltiness yet I still
got the flavor of butter and the texture of it in the dishes I cooked.

Haven't used salted since and that was 4 years ago.

In article >,
says...
> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?

I used to do that until for some reason all that was left on the shelf
one day was unsalted.

Found that it allowed me greater control over the saltiness yet I still
got the flavor of butter and the texture of it in the dishes I cooked.

Haven't used salted since and that was 4 years ago.

>So many receipes call for unsalted butter. I have always used ordinary
>slated butter and have always been happy with the results.
>
>Am i missing something?

No.

Glenn Jacobs wrote:
>
> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?
>
> --
> JakeInHartsel
>

You're missing the taste of less salt. However, if you like the extra
salt then no need to change.

In article >,
Glenn Jacobs > wrote:

> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?

Not if you are happy with the end result.

The benefit of unsalted butter is it allows the cook
to more precisely control the amount of salt that
goes into a particular dish. With salted butter, you
never know how much salt is being added to your dish.

In article >,
Glenn Jacobs > wrote:

> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?

Not if you are happy with the end result.

The benefit of unsalted butter is it allows the cook
to more precisely control the amount of salt that
goes into a particular dish. With salted butter, you
never know how much salt is being added to your dish.

Unsalted butter will give any baked item a more intense butter taste and
flavor. Using salted butter in a recipe that calls for unsalted butter, but
also calls for a certain amount of salt to be used, you will be oversalting
the recipe with the salted butter. Salt should be reduced when using salted
butter in an unsalted recipe. Salt also kills yeast, so if your using
salted butter at the beginning of a yeast recipe, this will be a problem.
Chef R. W. Miller
Marriott Resorts & Hotels
"DJS0302" > wrote in message
...
> >So many receipes call for unsalted butter. I have always used ordinary
> >slated butter and have always been happy with the results.
> >
> >Am i missing something?
>
> No.
>

Unsalted butter will give any baked item a more intense butter taste and
flavor. Using salted butter in a recipe that calls for unsalted butter, but
also calls for a certain amount of salt to be used, you will be oversalting
the recipe with the salted butter. Salt should be reduced when using salted
butter in an unsalted recipe. Salt also kills yeast, so if your using
salted butter at the beginning of a yeast recipe, this will be a problem.
Chef R. W. Miller
Marriott Resorts & Hotels
"DJS0302" > wrote in message
...
> >So many receipes call for unsalted butter. I have always used ordinary
> >slated butter and have always been happy with the results.
> >
> >Am i missing something?
>
> No.
>

Chef R. W. Miller wrote:

> Unsalted butter will give any baked item a more intense butter taste and
> flavor. Using salted butter in a recipe that calls for unsalted butter, but
> also calls for a certain amount of salt to be used, you will be oversalting
> the recipe with the salted butter. Salt should be reduced when using salted
> butter in an unsalted recipe. Salt also kills yeast, so if your using
> salted butter at the beginning of a yeast recipe, this will be a problem.

I'm sorry. In my experience, this is mostly not so.

Salted butter has a more intense butter flavor, as virtually
everything salted has a more intensified and rounded flavor.

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.

Salt will retard yeast growth in sufficient concentration and kill it
at brine concentrations, neither of which conditions will obtain in
normal baking proportions. In my restaurants, we made our Danish dough
and puff pastries with salted butter. Better flavor and no textural
differences. We ended up using salted butter for everything after many
taste tests.

Pastorio


> "DJS0302" > wrote in message
> ...
>
>>>So many receipes call for unsalted butter. I have always used ordinary
>>>slated butter and have always been happy with the results.
>>>
>>>Am i missing something?
>>
>>No.

Chef R. W. Miller wrote:

> Unsalted butter will give any baked item a more intense butter taste and
> flavor. Using salted butter in a recipe that calls for unsalted butter, but
> also calls for a certain amount of salt to be used, you will be oversalting
> the recipe with the salted butter. Salt should be reduced when using salted
> butter in an unsalted recipe. Salt also kills yeast, so if your using
> salted butter at the beginning of a yeast recipe, this will be a problem.

I'm sorry. In my experience, this is mostly not so.

Salted butter has a more intense butter flavor, as virtually
everything salted has a more intensified and rounded flavor.

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.

Salt will retard yeast growth in sufficient concentration and kill it
at brine concentrations, neither of which conditions will obtain in
normal baking proportions. In my restaurants, we made our Danish dough
and puff pastries with salted butter. Better flavor and no textural
differences. We ended up using salted butter for everything after many
taste tests.

Pastorio


> "DJS0302" > wrote in message
> ...
>
>>>So many receipes call for unsalted butter. I have always used ordinary
>>>slated butter and have always been happy with the results.
>>>
>>>Am i missing something?
>>
>>No.

"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.
>
Bob,
Based on a google search I found this web site
(http://www.ochef.com/553.htm). They say that the salt content of butter
ranges from 3/8 teaspoon to 3/4 teaspoon per STICK of butter. That's 1 1/2
to 3 teaspoons per pound. That's quite a range to compensate for and the
minimum value is greater than your max value.

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 fromn one shopping trip to another.

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.
>>
>
> Bob,
> Based on a google search I found this web site
> (http://www.ochef.com/553.htm). They say that the salt content of butter
> ranges from 3/8 teaspoon to 3/4 teaspoon per STICK of butter. That's 1 1/2
> to 3 teaspoons per pound. That's quite a range to compensate for and the
> minimum value is greater than your max value.

Yeah. That's the same erroneous, non-scientific one that Sheldon
plagiarized. The USDA disagrees with that.

Here's what I posted a few days ago, complete with rationales and
calculations.

<<<<<<<<<<<<<<<< begin repost >>>>>>>>>>>>>

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

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.
>>
>
> Bob,
> Based on a google search I found this web site
> (http://www.ochef.com/553.htm). They say that the salt content of butter
> ranges from 3/8 teaspoon to 3/4 teaspoon per STICK of butter. That's 1 1/2
> to 3 teaspoons per pound. That's quite a range to compensate for and the
> minimum value is greater than your max value.

Yeah. That's the same erroneous, non-scientific one that Sheldon
plagiarized. The USDA disagrees with that.

Here's what I posted a few days ago, complete with rationales and
calculations.

<<<<<<<<<<<<<<<< begin repost >>>>>>>>>>>>>

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

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


jim

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


jim

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

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