I concede that salt levels in butter vary, probably regionally (just as
there are regional differences in "all purpose" flour) and by brand; but the
quantity may be easily calculated from the nutritional info panel in USA.
This came up in a cooking class taught by the late food writer, Bob
Pastorio, several years ago. The same recipes often conclude with something
along the lines of "adjust seasoning to taste". So, you may be right as to
the purpose; but maybe not. Other possibilities (which I tend to believe)
include trying to give an elegant appearance to a recipe, editor's
preference and habit. I will not concede lack of understanding when it comes
to cooking (except for the ninety-some per cent which I probably don't yet
even know that I don't understand).
Okay, maybe salted butter was a poor example.
Now, how about that water question? Anyone...
On Tue, Mar 25, 2008 at 11:58 AM, miKe mcKoffee wrote:
Support bacteria. They're the only culture some people have.
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