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Old 12-20-2005, 08:50 PM   #11
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Two reasons for using unsalted butter:

(1) You have total control of the salt content in the recipe - you never know how much salt has been added in salted butter.

(2) Salt, in addition to being a preservative, can "mask" the smell of butter that has "gone off" flavor wise. This goes back what GB said earlier. With modern refrigeration and expiration dates on the packages - I really doubt you'll notice much difference between salted and unsalted butter in this regard.
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