>"Edwin Pawlowski"
>
>>"PENMART01" wrote:
>>
>> A. The amount of salt in a stick of butter can vary, which can cause
>> problems
>> in your cooking. Salted butter can contain as much as 3 percent salt, or
>> about
>> 3/4-teaspoon per stick.
>
>Holy Crap! I never read the labels, but that is a lot of salt for the
>amount of cream in there.

You won't find the quantity of salt on the label, only that the butter is
salted. However many of the major butter producers do indicate the salt levels
in their products on their website. But generally the range is about 3/4 tsp
per 1/4 lb. When cooking with salted butter omit 1/2 tsp salt from the recipe
for each 1/4lb used. I never buy salted butter, the salt obscures the butter
flavor. I detest salted butter on toasted bread, and especially on pancakes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> http://www.ochef.com/553.htm
>
> ---
> http://www.joyofbaking.com/butter.html
>
> Butter comes in two forms salted and unsalted (sweet).

Oops. This is wrong. There are actually four forms.

Unsalted sweet cream butter
Unsalted soured cream butter
Salted sweet cream butter
Salted soured cream butter

Charlie

>> Butter comes in two forms salted and unsalted (sweet).
>
>Oops. This is wrong. There are actually four forms.
>
>Unsalted sweet cream butter
>Unsalted soured cream butter
>Salted sweet cream butter
>Salted soured cream butter
>
>Charlie

Not typically in the US.

Btw, there are many specialty butters... those containing herbs, olive oil,
etc.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````