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JimLane wrote:
> 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 Ooops. Thanks. Pastorio |
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