oldcoot
Senior Cook
Read a recipe this morning that called for "unsalted butter" and in the next line, "coarse salt"
I've read that the reason for using unsalted butter is to enable the chef to control the amont of salt - but if one uses salted butter, cannot one still control the amont of salt by using a tiny tad less? The amount of salt in btter is quite small, after all.
The use of coarse salt: if the salt is to be dissolved in the product, what possible difference can its coarseness make, other than affecting the amount in a given volume, i.e. a tsp, etc.?
Then, too, recipes often call for kosher salt. Kosher products are supposedly more pure. But with plain ol' Morton's table salt being at 99.9% pure, I question that Kosher is more pure than that. Of course, kosher is a litle larger crystal than table salt, but as to that, I refer to the previous coment.
Any opposing opinions?
I've read that the reason for using unsalted butter is to enable the chef to control the amont of salt - but if one uses salted butter, cannot one still control the amont of salt by using a tiny tad less? The amount of salt in btter is quite small, after all.
The use of coarse salt: if the salt is to be dissolved in the product, what possible difference can its coarseness make, other than affecting the amount in a given volume, i.e. a tsp, etc.?
Then, too, recipes often call for kosher salt. Kosher products are supposedly more pure. But with plain ol' Morton's table salt being at 99.9% pure, I question that Kosher is more pure than that. Of course, kosher is a litle larger crystal than table salt, but as to that, I refer to the previous coment.
Any opposing opinions?