carbuff wrote:
> I've been wondering about unsalted butter for a long time, because so
often
> in a recipe that calls for it, one of the other ingredients is salt!
(What
> prompted this was Dimitri's recipe for Tapenade Butter in the Gourmet

> Dinner/Help thread, which, among the ingredients included: unsalted
butter,
> anchovies <cough> VERY salty, and then salt & pepper to taste)
>
> So, does unsalted butter make an appreciable taste difference,
especially
> when you end up adding salt, or salty ingredients later?

I've used both salted and unsalted butter when making danish pastries
and croissants and I thought the ones made with the salted butter were
better. I tried using unsalted butter one time when I was making
shortbread cookies and I ended up adding more salt to the dough because
it tasted so bland. I can't imagine anything tasting better with
unsalted butter than with salted butter.