Home Bread-Bakers v103.n053.4

Unsalted butter

Ellen Lee <leep@mkl.com>
Sat, 13 Dec 2003 08:02:11 -0500
Larry, I can tell that you don't watch or listen to Martha Stewart! There 
are two reasons for using unsalted butter for cooking and baking. First, if 
recipes need salt, they give how much to use. Salted butter yields extra 
salt (eureka!) but not in a standardized amount. Second, unsalted butter is 
and tastes fresher because salt acts as a preservative and as a disguiser 
of rancidity and thus has a longer "shelf life". A third reason: It doesn't 
contribute to the excess sodium in American diets. I haven't bought salted 
butter in at least 30 years.