"djs0302" > wrote in
oups.com:

>
> 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.
>
>

Different brands of salted butter have differing amounts of salt in them.
To standardize a recipe the easiest way is to use unsalted butter and add
your own salt. That or use the same brand of butter forever, which might
be impossible.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban