Wed, Jan-23-02, 14:37
|
|
Registered Member
Posts: 4,909
|
|
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
|
|
Unsalted Butter
Well, actually, lots of non-fancy-shmancy cooks use both unsalted and regular butter.
In Canada, there's always a small selection of unsalted butters right next to the regular butter (and just over from the margarine and the shortenings). The shelf turnover is controlled because there is a much smaller amount on the shelf (and the best before date is going to be shorter as well). If we can get it in just about any large grocery store here, I suspect it's easy to find in the States and maybe Australia as well.
Salt is added as a preservative, so actually the salted butter is likely to have been on the shelf a lot longer.
The salt does change the taste of the butter, as well, and that salt is not always welcome in a dish that may have other ingredients where you CAN'T remove the salt or just add less (like a dish with parmesan in or on it, which can be very salty, or pork rinds, VERY salty). It's used in a lot of desserts, too.
If you want to know what butter is harder to find, try looking for Cultured Butter...
|