Amount of salt in salted butter (FYI)

On 20/02/2011 5:17 PM, Terry wrote:

I think the problem is that is the salt content of Lake O Lakes butter,
but not necessarily the same as other producers.
 
On 20/02/2011 5:17 PM, Terry wrote:

I think the problem is that is the salt content of Lake O Lakes butter,
but not necessarily the same as other producers.
 
"ItsJoanNotJoann" wrote in message
news:e962a2e4-bc63-43d8-86ed-42d4fbc6896c@k30g2000yqb.googlegroups.com...

I only buy salted butter and don't worry myself to death (heh) over it if a
recipe calls for a little more salt. I don't break out a calculator to
figure out if I'm using salted butter I should subtract X amount of salt
from a recipe. After all, how much does one recipe call for in terms of
butter? And how much salt would there be in that?! It's nuts to worry over
it. Enjoy the food you cook while you're still around to enjoy it.

Jill
 
On Mon, 21 Feb 2011 21:37:14 +0000 (UTC), Doug Freyburger
wrote:


Actually water is pumped into the mine, a slurry is produced, and then
the brine is pumped back up to the surface where it undergoes several
purification processes. Some mined salt is simply crushed and used
unpurified but that's called rocksalt, used for de-icing roads and
such, marked Not for Human Consumption. And a lot of salt is
evaporated and refined sea salt, called Solar Salt.

You can learn all about salt here, more than you want to know:
http://www.saltinstitute.org/
 
"Krypsis" wrote in message
news:[email protected]...

Excuse me, but whose kitchen have you been eating in? I don't eat out. I
might go to a restaurant two, maybe three times a year, tops. I'm not one
of those folks who has to go out to lunch and dinner 5 days a week. Even
when I was working full time I'd cook meals and take them with me to reheat
for lunch. Then I'd come home and cook dinner.

Vested interest? What, you think I have money tied up in salt futures? LOL

You're jumping on a bandwagon without wheels.

Jill
 
On Feb 20, 5:25?pm, "Mr. Bill" wrote:

You really are a dumb bumpkin. 50 years from now, your descendants,
even if they're as stupid as you, will think you were an idiot.

--Bryan
 
Janet wrote:


I try to balance it with an occasional good dose of innuendo and/or
hysteria. (see my post about autism and fluoride) ;-)

-Bob
 
In article ,
Dave Smith wrote:


At my local stores, you can buy salt with and without iodine. The only
other "chemical" I've seen added to salt (other than flavorings like
garlic salt or onion salt) is silicon dioxide. That is the major
component of the earth's crust. When it is the consistency of sand it
is called sand, and when it is melted and poured into sheets it is
called "glass". Silicon dioxide is added to salt to prevent clumping
and make it pour more easily ("When it rains, it pours").

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Feb 20, 5:25?pm, "Mr. Bill" wrote:

You really are a dumb bumpkin. 50 years from now, your descendants,
even if they're as stupid as you, will think you were an idiot.

--Bryan
 
"Bryan" wrote in message
news:[email protected]...
On Feb 20, 5:25 pm, "Mr. Bill" wrote:

You really are a dumb bumpkin. 50 years from now, your descendants,
even if they're as stupid as you, will think you were an idiot.

--Bryan

And this time I agree with Bryan -- about the salt. The butter, on the other
hand ...

Felice
 
On Feb 20, 5:51?pm, "Felice" wrote:

My comment went to his disbelief in carbon dioxide mediated global
climate change.
A significant percentage of people have hypertension that is made
worse by salt.
I dearly hope I never have to reduce sodium. I put lots on my
breakfast baked potato which accompanied a piece of tenderloin that I
smoked two days ago with hickory wood. I cut the whole tenderloin
into 1-1/2" thick steaks and froze them, except for one piece I put
into the fridge. I cut a piece off of it this morning and pan seared
it to medium. Lots of salt, some butter, and I had to ask my wife to
do the peppermill. She was joking about how much exercise she was
getting when I finally said, "Enough." This could be my last
breakfast, as I go in for surgery tomorrow, and one never knows when
entering the world of MRSA. I say, "Give me two handedness or give
me..." No. I don't.

--Bryan
 
"Bryan" wrote in message
news:[email protected]...
On Feb 20, 5:25 pm, "Mr. Bill" wrote:

You really are a dumb bumpkin. 50 years from now, your descendants,
even if they're as stupid as you, will think you were an idiot.

--Bryan

And this time I agree with Bryan -- about the salt. The butter, on the other
hand ...

Felice
 
On 21/02/2011 6:14 PM, Dan Abel wrote:


Same here, except, around here, if it is "table salt" it is iodized. You
can get seal salt or kosher salt if you don't want iodine.

My whacko health food fanatic sister in law used to insist on sea salt.
She argued that it was healthier and saltier. Beats me how it could be
saltier. Most salt is about 99% NaCl. Her daughter started to develop a
goiter. She switched to iodized.
 
Back
Top