.2 tablespoons unsalted butter
1 teaspoon kosher salt
What's the problem with salted butter?
Moderators: Jenise, Robin Garr, David M. Bueker
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
.2 tablespoons unsalted butter
1 teaspoon kosher salt
Jon Peterson
The Court Winer
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Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Larry Greenly
Resident Chile Head
7035
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
David M. Bueker
Childless Cat Dad
34940
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
43591
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart wrote:From a recipe posted here:.2 tablespoons unsalted butter
1 teaspoon kosher salt
What's the problem with salted butter?
Larry Greenly
Resident Chile Head
7035
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Howie Hart wrote:From a recipe posted here:. What's the problem with salted butter?2 tablespoons unsalted butter
1 teaspoon kosher salt
David M. Bueker
Childless Cat Dad
34940
Thu Mar 23, 2006 11:52 am
Connecticut
Bob Henrick wrote:
Howie, I use unsalted for cooking, but salted for the table. Unsalted butter on a hot biscuit is just not right!
David M. Bueker wrote:Pro chefs/cooks I know cite control/precision as the reason.
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Mark Lipton wrote:That's certainly one reason, but salted butter also has a higher amount of water in it, which can complicate cooking with it under certain circumstances.
Paul Winalski
Wok Wielder
8496
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
ChefJCarey
Wine guru
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Sat Mar 10, 2007 8:06 pm
Noir Side of the Moon
ChefJCarey
Wine guru
4508
Sat Mar 10, 2007 8:06 pm
Noir Side of the Moon
Paul Winalski
Wok Wielder
8496
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Paul Winalski wrote:Or "guaranteed tender" meat with "up to 10% of a solution added".
-Paul W.
David M. Bueker
Childless Cat Dad
34940
Thu Mar 23, 2006 11:52 am
Connecticut
Paul Winalski
Wok Wielder
8496
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
ChefJCarey
Wine guru
4508
Sat Mar 10, 2007 8:06 pm
Noir Side of the Moon
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
¼ cup orange juice
½ tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
Paul Winalski wrote:Well, I think it IS pretty terrible when I can't find a local supermarket that sells pork that isn't doctored with saline solution.
-Paul W.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
43591
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart wrote:Thanks for the input. As Cynthia pointed out, I can see the importance in baking. I wasn't aware of the water content, so thanks for the info. However, I don't see the significance in something like the recipe from my original post, which came from the Inaugural Party thread:Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
¼ cup orange juice
½ tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
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