Subj : 'Maters                                                  [1]
To   : Lee Lofaso
From : Ruth Haffly
Date : Sat Aug 05 2023 14:14:50

Hi Lee,


RH> True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil
RH> combined well in my KA mixer) with the salted butter. Originally tried
RH> it with unsalted butter and it just didn't taste right. Switched to
RH> salted butter and it tasted much better.

LL> Salted butter (with or without olive oil) is fine for most things,
LL> but unsalted is a must for baking. Most recipes written for baking
LL> are with unsalted in mind, and using salted would be a big mistake.
LL> Changes both the taste and the texture.

i'll use both but if using the salted, will cut down/out on added salt.


LL> In Europe the norm is using lightly salted butter for most recipes,
LL> except for baking, never heavily salted. Many chefs prefer to use
LL> unsalted for everything as they can adjust the amount of salt as
LL> needed.

Got some good Danish butter when we shopped the commissaries in
Frankfurt and Berlin. Between the 2, we were stationed in Germany just
short of 6 years & were in Berlin when the wall came down.


LL> Salt can help as a preservative, but since most folks use butter
LL> within a short period of time it is not really necessary.

I go easy on the salt as a general rule.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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