Subj : 'Maters                                                  [1]
To   : Ruth Haffly
From : Lee Lofaso
Date : Sat Aug 05 2023 14:29:35

Hello Ruth,

[..]

 DD>> True, that. But I had already slathered the bread with copious amounts
 DD>> of Bossy's Bounty and didn;t need the extra salt.

 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.

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

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

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

For Life,
Lee

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