On Tuesday, July 19, 2016 at 1:27:08 PM UTC-4, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:
>
> >
> >On 18-Jul-2016, sf > wrote:
> >
> >> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
> >> wrote:
> >>
> >> >
> >> > > wrote in message
> >> > ...
> >> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >> > >>
> >> > >> I never
> >> > >> buy salted butter, I much prefer to add my own salt or have the
> >> > >> ingredients contain salt.
> >> > >>
> >> > >>
> >> > > I never buy unsalted butter.
> >> >
> >> > Me either.
> >> >
> >> I do, but I seem to use twice as much salted butter and don't let it
> >> stop me if I am out of unsalted.
> >>
> >> --
> >>
> >> sf
> >+1
>
> Depending on brand salted butter contains about 1 Tsp of table salt
> per pound, I find that too much. When buttering bread I use unsalted
> butter but I prefer to lightly sprinkle it with kosher salt, surface
> salt provides a much nicer instant salty sensation with much less
> salt. When buttering bread with salted butter you ingest most of that
> salt without even tasting it. Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to spinkle salt. I only use kosher
> salt... the larger crystals give the sensation of much more salt... I
> have table salt for guests. When I use salt I place a pinch of kosher
> salt on the edge of my plate and use only what want... salt is cheap,
> I don't care about throwing a bit away. My salt cellar is a small
> wide mouth jelly jar.

I butter with salted butter and also sprinkle salt. I'm particularly
fond of pretzel salt on buttered toast.

Cindy Hamilton