On 2-Mar-2005, "jmcquown" > wrote:

> L, not -L wrote:
> > On 26-Feb-2005, "L, not -L" > wrote:
> >
> >> On 26-Feb-2005, "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!
> >> Most dishes, especially in baking, call for unsalted butter because
> >> there is
> >> no standard for how much salt is in salted butter.
>
> >> It is vitally important in yeast raised baked goods because yeast is
> >> killed
> >> by too much salt.
> >
> > At the grocery store today, I was reminded of this thread while in
> > the dairy aisle. I decided to satisfy my curiosity about the range
> > of sodium content among different brands; I found the range to be
> > from 85mg to 115 mg, The highest, oddly enough, was in a brand
> > labelled "organic", a label that could make people think it a
> > healthier product.
>
> Exactly the reason they do such labelling, IMHO. There are a lot of
> people
> jumping on the "organic" band wagon who would never bother to read the
> package; rather, they merely assume they are getting something better.
> I'd
> be willing to bet it cost more, too.
>
> Jill

Indeed it did cost more - just 40 cents per pound more than the store brand,
however. It was $4.29 vs. 3.89 for the store brand I usually buy - I did
not pay attention to the price of Land-O-Lakes.


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