Bob (this one) wrote:
> SCUBApix wrote:
>
>> "Bob (this one)" > wrote in message
>> ...
>>
>>> A whole pound of butter will have between 1 1/4 and 1 1/3 teaspoons of
>>> salt in it. It's a small matter to compensate for it no matter the
>>> scale used.

snip

> Maybe look here for more reliable information:
> <http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl>
>
> If you look at the sodium content of the butter in your fridge, you can
> calculate that there's about a teaspoon and a quarter in the whole pound
> of butter.
>
> The usual ratio shown in the nutrition panel is 90 milligrams of sodium
> in 14 grams (1 tablespoon) of butter. Sodium comprises about 40% of the
> weight of salt. That means roughly 225 milligrams or .225 grams of salt
> in a tablespoon of butter. Those numbers are rounded, but they're close
> enough. Extending that ratio to the whole pound brings you to 32
> tablespoons X .225 grams = 7.2 grams salt per pound of butter. Various
> reliable sources give rounded numbers that range from 7 grams salt per
> pound up to about 9 grams per pound. When you think that 1 ounce = 28
> grams, these are small numbers and a variation like this is essentially
> meaningless unless it's a serious health issue for some critical condition.
>
> Here's what I posted earlier today:
>
> <<<<<<<<<<<<< begin quote >>>>>>>>>>>>
> A cup of salt weighs about 12 ounces. A teaspoon of salt (1/48 of a cup)
> weighs about 1/4 ounce or 7 grams. A pound of butter is 2 cups volume or
> 454 grams.
>
> A whole pound of butter will have about 1 1/4 teaspoons salt or about .3
> ounces by weight or about 8.8 grams. One 1/4-pound (1/2 cup) stick of
> butter would have about .3 of a teaspoon salt or 2.1 grams and a
> tablespoon would have about .26 grams. About 1/4 of one gram of salt per
> tablespoon of butter; about 0.04 teaspoons, or less than 1/100 of an
> ounce of salt.
>
> Now that you know that, you can use salted butter and compensate as you
> will for its salt content. My attitude is not to even count it. In very
> specific taste tests we did with recipes made with salted and unsalted
> butter, the several people who participated found no difference in taste
> or any other characteristic of finished products. Not even in candies or
> lemon curd and the like where you'd expect it to be of consequence.
>
> <<<<<<<<< end repost >>>>>>>>>>>>>>>
>
>> I would use unsalted butter when that is called for instead of
>> guessing how
>> much salt is in my particular brand of salted butter. Especially if
>> you buy
>> different brands from one shopping trip to another.
>
>
> I'd suggest using more reliable sites than that chef site for science.
>
> Pastorio
>


This is a better url from the same site. Bob's takes you to a page
(mostly blank) that leads you to this one:

http://www.nal.usda.gov/fnic/foodcomp/search/index.html


jim