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Old 02-26-2005, 11:41 PM   #11
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I don't often disagree with GB. But I do on the subject of butter quality.

Historically, salt was added to butter to retard spoilage when there was little or no refrigeration. In more recent times, salt is added to provide consumers with the taste they have become accustomed to.

With modern manufacturing, distribution and refrigeration, there is absolutely no need to preserve butter with salt or use it to mask an inferior product.

I don't imagine butter makers have two separate vats, one with good cream and the other with inferior cream. I expect they make a big batch of butter and put salt on half of it and leave it out of the other half.

It's strictly a matter of taste.
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Old 02-26-2005, 11:49 PM   #12
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After reading Andys comment I have to say they make a lot of sense. I knew the salt covered the quality issues at one point, but I guess that these days that really wouldn't be an issue. Thanks for clearing that up Andy. I am constantly learning new things from you :)
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Old 02-27-2005, 01:21 AM   #13
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FYI, if you take a look at the list of ingredients, and quantities, on a package of butter, then do the calculations, you will realize that one stick (1/4 pound) of butter has approximately 1/8 teaspoon of salt. Do you really think you are going to taste the difference, either in the butter itself or in whatever recipe you use the butter in?
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Old 02-27-2005, 03:33 AM   #14
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Quote:
Originally Posted by Caine
FYI, if you take a look at the list of ingredients, and quantities, on a package of butter, then do the calculations, you will realize that one stick (1/4 pound) of butter has approximately 1/8 teaspoon of salt. Do you really think you are going to taste the difference, either in the butter itself or in whatever recipe you use the butter in?
Yes. That's my job.
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Old 02-27-2005, 05:42 AM   #15
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As far as butter goes, we use both.

On toast, muffins (English or otherwise), corn, or on any food where you will taste the butter and the only source of salt is the butter, yes, I sure do know which type is there. Salted wins hands down.

Normally we do not use a lot of salt in cooking, just a preference, not for health reasons.

For cooking, we usually use the unsalted because we have been told it is of better quality and flavor. And having tasted both many times, I agree with that assessment. Could I tell the difference between a dish cooked with salted or unsalted butter? I don't know. Have never done the experiment but my guess is no, at least if it is a minor ingredient.

Still we do it.

As Gene Wilder said in the movie the Producers, it is a minor compulsion and I can deal with it if I want to.

If we do not have unsalted, will just toss salted into the dish and not worry about it.

Now I am going to end this and rub my face with my little blue blanket.
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Old 02-27-2005, 02:12 PM   #16
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hi, nicole.
if the recipe specifies, follow that guideline.
sodium can affect the outcome of a recipe on a chemical basis.
if it doesn't specify, use salted butter.
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Old 02-27-2005, 05:43 PM   #17
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I use unsalted butter for everything.
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Old 02-28-2005, 01:13 AM   #18
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Quote:
Originally Posted by Bangbang
I use unsalted butter for everything.
Me, too!! Like someone else mentioned I can always add salt if I think that it is needed.
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