I have to make a batch of choc. chip cookies tomorrow for an event,
and I only have salted butter in the house--I know most recipes call
for unsalted butter, but can I still use salted w/out any grand
compomise in taste? I don't think the recipe calls for salt, but if
so, should I just omit it?
Rian

Rian Danner wrote:
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?


The salted butter will be fine. If there's salt in the recipe, leave it
out. If not, don't worry. I use salted butter for baking all the time,
exept when I use unsalted. There's no difference in taste or anything else.

--Lia

Rian Danner wrote:
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?


The salted butter will be fine. If there's salt in the recipe, leave it
out. If not, don't worry. I use salted butter for baking all the time,
exept when I use unsalted. There's no difference in taste or anything else.

--Lia

"Rian Danner" > wrote in message
om...
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste?

Yes, as a matter of fact many sweets are augmented with a very small amount
of salt.

I don't think the recipe calls for salt, but if
> so, should I just omit it?

Yes.

Dimitri

"Rian Danner" > wrote in message
om...
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste?

Yes, as a matter of fact many sweets are augmented with a very small amount
of salt.

I don't think the recipe calls for salt, but if
> so, should I just omit it?

Yes.

Dimitri

Rian Danner wrote:
>
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?
> Rian

I never use anything *but* salted butter but I don't
use butter at all in choc. chip cookies. I like the
flavor and texture better using all shortening. (I
always use the Nestle's Toll House recipe but use
all shortening and use light brown sugar.) This
is unusual for me because I usually use butter in place
of shortening in lots of dishes. Anyway, don't leave out
the salt altogether if you use salted butter. There's
not all that much salt in it. Just reduce the amount
of salt a little.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Rian Danner wrote:
>
> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?
> Rian

I never use anything *but* salted butter but I don't
use butter at all in choc. chip cookies. I like the
flavor and texture better using all shortening. (I
always use the Nestle's Toll House recipe but use
all shortening and use light brown sugar.) This
is unusual for me because I usually use butter in place
of shortening in lots of dishes. Anyway, don't leave out
the salt altogether if you use salted butter. There's
not all that much salt in it. Just reduce the amount
of salt a little.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

It's better to use unsalted butter, if for no other reason than you
can't know how much salt you're actually adding. Salted butter can
contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
not; it could be half that.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

It's better to use unsalted butter, if for no other reason than you
can't know how much salt you're actually adding. Salted butter can
contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
not; it could be half that.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

On 3/16/2004 2:55 PM, Scott wrote:
> It's better to use unsalted butter, if for no other reason than you
> can't know how much salt you're actually adding. Salted butter can
> contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> not; it could be half that.
>
....and it could be rancid. Isn't salt added to butter to mask any
rancid flavor that might be present?

--
jmk in NC

On 3/16/2004 2:55 PM, Scott wrote:
> It's better to use unsalted butter, if for no other reason than you
> can't know how much salt you're actually adding. Salted butter can
> contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> not; it could be half that.
>
....and it could be rancid. Isn't salt added to butter to mask any
rancid flavor that might be present?

--
jmk in NC

In article >,
jmk > wrote:

> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

Salt is used to extend shelf life, and also to hide the flavor of lower
quality cream. Selling rancid butter... I think the company could get in
legal trouble for that.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

In article >,
jmk > wrote:

> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

Salt is used to extend shelf life, and also to hide the flavor of lower
quality cream. Selling rancid butter... I think the company could get in
legal trouble for that.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Rian Danner saw Sally selling seashells by the seashore and told us
all about it on 15 Mar 2004 23:05:02 -0800:

>I have to make a batch of choc. chip cookies tomorrow for an event,
>and I only have salted butter in the house--I know most recipes call
>for unsalted butter, but can I still use salted w/out any grand
>compomise in taste? I don't think the recipe calls for salt, but if
>so, should I just omit it?
>Rian

It'll work fine. They might taste a little saltier than usual but
they'll probably be identical to your normal ones... a lot of recipes
tell you to add a little salt when you're making them, and I've never
noticed any real difference between the salted and unsalted versions.

~Karen AKA Kajikit
Lover of shiny things...

Made as of 11 March 2004 - 41 cards, 23 SB pages (plus 2 small giftbooks), 42 decos, 10FBs

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Rian Danner saw Sally selling seashells by the seashore and told us
all about it on 15 Mar 2004 23:05:02 -0800:

>I have to make a batch of choc. chip cookies tomorrow for an event,
>and I only have salted butter in the house--I know most recipes call
>for unsalted butter, but can I still use salted w/out any grand
>compomise in taste? I don't think the recipe calls for salt, but if
>so, should I just omit it?
>Rian

It'll work fine. They might taste a little saltier than usual but
they'll probably be identical to your normal ones... a lot of recipes
tell you to add a little salt when you're making them, and I've never
noticed any real difference between the salted and unsalted versions.

~Karen AKA Kajikit
Lover of shiny things...

Made as of 11 March 2004 - 41 cards, 23 SB pages (plus 2 small giftbooks), 42 decos, 10FBs

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

On 15 Mar 2004 23:05:02 -0800, (Rian
Danner) wrote:

> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?

I wouldn't omit completely, but I would "short" it a bit.
Every heard of a "scant" teaspoon? I cut salt about in
half, when using salted butter and don't experience a taste
difference.

If it tastes "flat" (or blah), you haven't used enough salt.


Practice safe eating - always use condiments

On 15 Mar 2004 23:05:02 -0800, (Rian
Danner) wrote:

> I have to make a batch of choc. chip cookies tomorrow for an event,
> and I only have salted butter in the house--I know most recipes call
> for unsalted butter, but can I still use salted w/out any grand
> compomise in taste? I don't think the recipe calls for salt, but if
> so, should I just omit it?

I wouldn't omit completely, but I would "short" it a bit.
Every heard of a "scant" teaspoon? I cut salt about in
half, when using salted butter and don't experience a taste
difference.

If it tastes "flat" (or blah), you haven't used enough salt.


Practice safe eating - always use condiments

On Tue, 16 Mar 2004 19:55:43 GMT, Scott
> wrote:

> It's better to use unsalted butter, if for no other reason than you
> can't know how much salt you're actually adding. Salted butter can
> contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> not; it could be half that.

Baloney! This isn't brain surgery.

Chocolate chip cookies can take the abuse of salted butter
AND people will still go for seconds.

<smile>
Got Milk?


Practice safe eating - always use condiments

On Tue, 16 Mar 2004 19:55:43 GMT, Scott
> wrote:

> It's better to use unsalted butter, if for no other reason than you
> can't know how much salt you're actually adding. Salted butter can
> contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> not; it could be half that.

Baloney! This isn't brain surgery.

Chocolate chip cookies can take the abuse of salted butter
AND people will still go for seconds.

<smile>
Got Milk?


Practice safe eating - always use condiments

On Tue, 16 Mar 2004 15:04:11 -0500, jmk
> wrote:

> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

NO. Where do you live that you actually have access to
rancid butter?



Practice safe eating - always use condiments

On Tue, 16 Mar 2004 15:04:11 -0500, jmk
> wrote:

> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

NO. Where do you live that you actually have access to
rancid butter?



Practice safe eating - always use condiments

On Wed, 17 Mar 2004 11:14:40 +1100, Kajikit
> wrote:

> Rian Danner saw Sally selling seashells by the seashore and told us
> all about it on 15 Mar 2004 23:05:02 -0800:
>
> >I have to make a batch of choc. chip cookies tomorrow for an event,
> >and I only have salted butter in the house--I know most recipes call
> >for unsalted butter, but can I still use salted w/out any grand
> >compomise in taste? I don't think the recipe calls for salt, but if
> >so, should I just omit it?
> >Rian
>
> It'll work fine. They might taste a little saltier than usual but
> they'll probably be identical to your normal ones... a lot of recipes
> tell you to add a little salt when you're making them, and I've never
> noticed any real difference between the salted and unsalted versions.
>

Check and double check, that's my opinion too.

> ~Karen AKA Kajikit
> Lover of shiny things...

<heh... oh, yeah - I can relate!>
Wanna come over to my house and sort jewlery?

To anyone else reading this... If you're of the xy variety:
don't try to understand, because it's a female bonding
experience.



Practice safe eating - always use condiments

On Wed, 17 Mar 2004 11:14:40 +1100, Kajikit
> wrote:

> Rian Danner saw Sally selling seashells by the seashore and told us
> all about it on 15 Mar 2004 23:05:02 -0800:
>
> >I have to make a batch of choc. chip cookies tomorrow for an event,
> >and I only have salted butter in the house--I know most recipes call
> >for unsalted butter, but can I still use salted w/out any grand
> >compomise in taste? I don't think the recipe calls for salt, but if
> >so, should I just omit it?
> >Rian
>
> It'll work fine. They might taste a little saltier than usual but
> they'll probably be identical to your normal ones... a lot of recipes
> tell you to add a little salt when you're making them, and I've never
> noticed any real difference between the salted and unsalted versions.
>

Check and double check, that's my opinion too.

> ~Karen AKA Kajikit
> Lover of shiny things...

<heh... oh, yeah - I can relate!>
Wanna come over to my house and sort jewlery?

To anyone else reading this... If you're of the xy variety:
don't try to understand, because it's a female bonding
experience.



Practice safe eating - always use condiments

sf wrote:

> On 15 Mar 2004 23:05:02 -0800, (Rian
> Danner) wrote:
>
>
>> I have to make a batch of choc. chip cookies tomorrow for an event,
>> and I only have salted butter in the house--I know most recipes call
>> for unsalted butter, but can I still use salted w/out any grand
>> compomise in taste? I don't think the recipe calls for salt, but if
>> so, should I just omit it?
>
>
> I wouldn't omit completely, but I would "short" it a bit.
> Every heard of a "scant" teaspoon? I cut salt about in
> half, when using salted butter and don't experience a taste
> difference.
>
> If it tastes "flat" (or blah), you haven't used enough salt.
>
>
> Practice safe eating - always use condiments

The classic chocolate chip cookie recipe (on the back of any bag of chips,
not just Nestle') has baking soda and salt. The soda provides enough
sodium that you can probably leave out the salt and use unsalted butter
without the chips tasting flat. I usually leave out half the salt in just
about anything I cook, and cookies in particular, I usually leave out all
the salt and use salted butter. If I used unsalted butter, I would still
leave out half the salt in the recipe.

Best regards,
Bob

sf wrote:

> On 15 Mar 2004 23:05:02 -0800, (Rian
> Danner) wrote:
>
>
>> I have to make a batch of choc. chip cookies tomorrow for an event,
>> and I only have salted butter in the house--I know most recipes call
>> for unsalted butter, but can I still use salted w/out any grand
>> compomise in taste? I don't think the recipe calls for salt, but if
>> so, should I just omit it?
>
>
> I wouldn't omit completely, but I would "short" it a bit.
> Every heard of a "scant" teaspoon? I cut salt about in
> half, when using salted butter and don't experience a taste
> difference.
>
> If it tastes "flat" (or blah), you haven't used enough salt.
>
>
> Practice safe eating - always use condiments

The classic chocolate chip cookie recipe (on the back of any bag of chips,
not just Nestle') has baking soda and salt. The soda provides enough
sodium that you can probably leave out the salt and use unsalted butter
without the chips tasting flat. I usually leave out half the salt in just
about anything I cook, and cookies in particular, I usually leave out all
the salt and use salted butter. If I used unsalted butter, I would still
leave out half the salt in the recipe.

Best regards,
Bob

"jmk" > wrote in message
...
> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?
>
> --
> jmk in NC

No. Salt USED to be used as a preservative, but is now used as a flavoring.

Charlie

"jmk" > wrote in message
...
> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?
>
> --
> jmk in NC

No. Salt USED to be used as a preservative, but is now used as a flavoring.

Charlie

sf wrote:
>
> On Tue, 16 Mar 2004 19:55:43 GMT, Scott
> > wrote:
>
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
>
> Baloney! This isn't brain surgery.
>
> Chocolate chip cookies can take the abuse of salted butter
> AND people will still go for seconds.
>
> <smile>


True enough. Have certainly eaten my share of salty cookies in the US.
People will bake with what is on hand, salted or unsalted.

sf wrote:
>
> On Tue, 16 Mar 2004 19:55:43 GMT, Scott
> > wrote:
>
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
>
> Baloney! This isn't brain surgery.
>
> Chocolate chip cookies can take the abuse of salted butter
> AND people will still go for seconds.
>
> <smile>


True enough. Have certainly eaten my share of salty cookies in the US.
People will bake with what is on hand, salted or unsalted.

On 3/17/2004 4:15 AM, Charles Gifford wrote:
> "jmk" > wrote in message
> ...
>
>>On 3/16/2004 2:55 PM, Scott wrote:
>>
>>>It's better to use unsalted butter, if for no other reason than you
>>>can't know how much salt you're actually adding. Salted butter can
>>>contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
>>>not; it could be half that.
>>>
>>
>>...and it could be rancid. Isn't salt added to butter to mask any
>>rancid flavor that might be present?
>>
>>--
>>jmk in NC
>
>
> No. Salt USED to be used as a preservative, but is now used as a flavoring.
>

And apparently it still is.

"Salting butter delays spoilage and covers its flavor as rancidity
develops. Unsalted butter smells sour or "cheesy" when rancid, which is
why professional cooks prefer it. They know immediately when their
butter is "off.""
http://www.insidebaltimore.com/shns/...2-02-04&cat=DD


--
jmk in NC

On 3/17/2004 4:15 AM, Charles Gifford wrote:
> "jmk" > wrote in message
> ...
>
>>On 3/16/2004 2:55 PM, Scott wrote:
>>
>>>It's better to use unsalted butter, if for no other reason than you
>>>can't know how much salt you're actually adding. Salted butter can
>>>contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
>>>not; it could be half that.
>>>
>>
>>...and it could be rancid. Isn't salt added to butter to mask any
>>rancid flavor that might be present?
>>
>>--
>>jmk in NC
>
>
> No. Salt USED to be used as a preservative, but is now used as a flavoring.
>

And apparently it still is.

"Salting butter delays spoilage and covers its flavor as rancidity
develops. Unsalted butter smells sour or "cheesy" when rancid, which is
why professional cooks prefer it. They know immediately when their
butter is "off.""
http://www.insidebaltimore.com/shns/...2-02-04&cat=DD


--
jmk in NC

jmk wrote:
>
> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding.

That's silly, *I* think. The amount of salt in salted
butter is very small. It makes no difference one way
or the other to taste unless you use huge amounts of
butter. I'm a "salt" hater and I can't tell the difference
between using salted and unsalted butter in most things.

> Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

No, it's to prevent it from becoming rancid. If it
were already rancid and you added salt it would taste
salty *and* rancid. Sheesh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

jmk wrote:
>
> On 3/16/2004 2:55 PM, Scott wrote:
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding.

That's silly, *I* think. The amount of salt in salted
butter is very small. It makes no difference one way
or the other to taste unless you use huge amounts of
butter. I'm a "salt" hater and I can't tell the difference
between using salted and unsalted butter in most things.

> Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
> >
> ...and it could be rancid. Isn't salt added to butter to mask any
> rancid flavor that might be present?

No, it's to prevent it from becoming rancid. If it
were already rancid and you added salt it would taste
salty *and* rancid. Sheesh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Charles Gifford wrote:
>
> "jmk" > wrote in message
> ...
> > On 3/16/2004 2:55 PM, Scott wrote:
> > > It's better to use unsalted butter, if for no other reason than you
> > > can't know how much salt you're actually adding. Salted butter can
> > > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > > not; it could be half that.
> > >
> > ...and it could be rancid. Isn't salt added to butter to mask any
> > rancid flavor that might be present?
> >
> > --
> > jmk in NC
>
> No. Salt USED to be used as a preservative, but is now used as a flavoring.

As far as I can tell it is still used as a preservative.
If I buy unsalted butter and don't keep it in the freezer
it will go rancid on me before I can use it up (I'm talking
months here.) Whereas salted butter lasts many, many months.
(I often buy 5-6 lb. of butter on sale and that's why I have
it so long as I use it up very slowly most of the time, living
alone and all.)

>
> Charlie


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Charles Gifford wrote:
>
> "jmk" > wrote in message
> ...
> > On 3/16/2004 2:55 PM, Scott wrote:
> > > It's better to use unsalted butter, if for no other reason than you
> > > can't know how much salt you're actually adding. Salted butter can
> > > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > > not; it could be half that.
> > >
> > ...and it could be rancid. Isn't salt added to butter to mask any
> > rancid flavor that might be present?
> >
> > --
> > jmk in NC
>
> No. Salt USED to be used as a preservative, but is now used as a flavoring.

As far as I can tell it is still used as a preservative.
If I buy unsalted butter and don't keep it in the freezer
it will go rancid on me before I can use it up (I'm talking
months here.) Whereas salted butter lasts many, many months.
(I often buy 5-6 lb. of butter on sale and that's why I have
it so long as I use it up very slowly most of the time, living
alone and all.)

>
> Charlie


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 3/17/2004 12:19 PM, Kate Connally wrote:
> jmk wrote:

>>...and it could be rancid. Isn't salt added to butter to mask any
>>rancid flavor that might be present?
>
>
> No, it's to prevent it from becoming rancid. If it
> were already rancid and you added salt it would taste
> salty *and* rancid. Sheesh!

Sorry, to mask any rancid flavor that might DEVELOP.

--
jmk in NC

On 3/17/2004 12:19 PM, Kate Connally wrote:
> jmk wrote:

>>...and it could be rancid. Isn't salt added to butter to mask any
>>rancid flavor that might be present?
>
>
> No, it's to prevent it from becoming rancid. If it
> were already rancid and you added salt it would taste
> salty *and* rancid. Sheesh!

Sorry, to mask any rancid flavor that might DEVELOP.

--
jmk in NC

zxcvbob > wrote in message >...
> The classic chocolate chip cookie recipe (on the back of any bag of chips,
> not just Nestle') has baking soda and salt. The soda provides enough
> sodium that you can probably leave out the salt and use unsalted butter
> without the chips tasting flat. I usually leave out half the salt in just
> about anything I cook, and cookies in particular, I usually leave out all
> the salt and use salted butter. If I used unsalted butter, I would still
> leave out half the salt in the recipe.
>
> Best regards,
> Bob

It's true that both baking soda and salt will add sodium to food and
both need to be considered if sodium consumption is a health concern.
However, only salt (sodium chloride) tastes salty and baking soda
(sodium bicarbonate) won't accomplish the same seasoning effect. If
you've ever tasted baking soda, you *know* it doesn't taste like salt
and anyway the "bicarbonate" part is consumed in the process of
leavening what you're baking. That's not to say you can't leave salt
out when you want - it's been mine experience that you quickly become
accustomed to using a lot (or a little). One place where you need to
be careful, though, is when making yeast breads. Salt slows down
yeast activity and the amount can be critical to the recipe.

- Mark W.

zxcvbob > wrote in message >...
> The classic chocolate chip cookie recipe (on the back of any bag of chips,
> not just Nestle') has baking soda and salt. The soda provides enough
> sodium that you can probably leave out the salt and use unsalted butter
> without the chips tasting flat. I usually leave out half the salt in just
> about anything I cook, and cookies in particular, I usually leave out all
> the salt and use salted butter. If I used unsalted butter, I would still
> leave out half the salt in the recipe.
>
> Best regards,
> Bob

It's true that both baking soda and salt will add sodium to food and
both need to be considered if sodium consumption is a health concern.
However, only salt (sodium chloride) tastes salty and baking soda
(sodium bicarbonate) won't accomplish the same seasoning effect. If
you've ever tasted baking soda, you *know* it doesn't taste like salt
and anyway the "bicarbonate" part is consumed in the process of
leavening what you're baking. That's not to say you can't leave salt
out when you want - it's been mine experience that you quickly become
accustomed to using a lot (or a little). One place where you need to
be careful, though, is when making yeast breads. Salt slows down
yeast activity and the amount can be critical to the recipe.

- Mark W.

sf > wrote in message >. ..
> On Tue, 16 Mar 2004 19:55:43 GMT, Scott
> > wrote:
>
> > It's better to use unsalted butter, if for no other reason than you
> > can't know how much salt you're actually adding. Salted butter can
> > contain as much as 3 percent salt (3/4-teaspoon per half-cup stick). Or
> > not; it could be half that.
>
> Baloney! This isn't brain surgery.
>
> Chocolate chip cookies can take the abuse of salted butter
> AND people will still go for seconds.
>
Actually, I'd say it's not baloney - you're both right. It *is*
better to use unsalted butter so you know how much you're using but
the difference isn't so critical that it's going to ruin chocolate
chip cookies. FWIW, I ran the numbers several ways once and based on
the average salt content of butter in the US, it comes out to about
3/8 teaspoon per quarter-pound/half-cup stick. Most references I've
seen suggested shorting the salt a little less - 1/4 teaspoon per
stick - when substituting salted for unsalted.

- Mark W.