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WHY SALTED BUTTER?
SALTED BUTTER.COM, is based on an innocent question posed in nearly every culinary class: “Why do recipes always call for unsalted butter?”
My friends, Josiah Neuman of Neuman K-9 Academy and his better half, Summer Dugan of Dog Days with Summer, find great humor in my broken record answer. In fact, Josiah will make sure to ask the question at some point during the class if no one else does. (My reply to him is usually a dirty look.) It was Josiah that came to me with this creative web address. Thanks, Josiah!
FYI: The answer to the question is: “Unsalted butter allows you to control the amount of salt in a recipe, as each company salts their SALTED BUTTER differently. However, after buying a rancid pound of unsalted butter, I now use SALTED BUTTER exclusively in my recipes (reducing the amount of extra salt accordingly). Salt is a preservative, extending the shelf life of the butter. Since we live in a rural area where unsalted butter can cost about twice as much as salted butter, I can never be sure how long it has been sitting on the shelf (or how well it was handled). Locally made SALTED BUTTER is all I buy.”
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