Amount of salt in salted butter (FYI)

On Feb 20, 8:22?pm, Dave Smith wrote:


It use to be that you could buy only one type of salt and that was
process salt.
On a TV show about salt, they said that all the natural minerals were
removed
and only the sodium chloride was left and they added iodine and other
chemicals to it.

Now you can buy the more healthy seasalts that still has all the
natural minerals in it.
The hinalayan salt comes from under the Himalayan mountains from
ancient sea beds.
It's a pink salt and is also use to make the salt lamps.

Lucille
 
Dan Abel wrote:



Mom bought the non iodine table salt and would toss a few pinches of rice
into the salt shaker. The salt never caked up and the rice was just plump
enough to stay in the shaker. It seemed peculiar but it worked. What Mom
had against iodine? I dunno.

Andy
 
On 2/20/2011 5:47 PM, Bryan wrote:


Is everybody intentionally missing the point, or are you all just
suddenly stupid? It has nothing to do with "too much sodium".

If you normally use salted butter in a recipe, add 1/4 tsp if you
substitute unsalted butter. And vice versa.

-Bob
 
On Feb 20, 9:28?pm, Dan Abel wrote:


When we were kids, my little sister ate the dirt from my mother's
flower pots and got tape worms from it.
Yuck............

Lucille
 
On 2/20/2011 5:47 PM, Bryan wrote:


Is everybody intentionally missing the point, or are you all just
suddenly stupid? It has nothing to do with "too much sodium".

If you normally use salted butter in a recipe, add 1/4 tsp if you
substitute unsalted butter. And vice versa.

-Bob
 
Dave Smith wrote:


Jeffery Steingarten did an investigation on this. His conclusion is that
the crystal shape of surface salt affects perceived saltiness. Thus,
sea salt of a certain (pointy) crystal shape, when placed on the outside of
the food, creates a subjective favorable sensation of saltiness that
exceeds that of the same amount of salt mixed into the food, or even that
of non-sea salt sprinkled on the outside of the food.

I use low-end sea salts (Maldon, Balleen, etc.) and find that this is
probably true. These products are popular enough that I believe
it is not all hype.

So, effectively, it might be "saltier" (subjectively) and it might be
"healthier" if you can consume less total salt by using it.

Steve
 
On Mon, 21 Feb 2011 15:16:04 -0800, Dan Abel wrote:


For table salt I use a salt shaker.

For seasoned salt, I use Spike(tm). 39 herbs, vegetables, and spices
and both sea and EARTH salt. Now there's something you don't see
every day: EARTH SALT. It's much better for you than sea salt, just
ask any nutritionist! ;-)



-sw
 
In article , [email protected] says...



nope


http://en.wikipedia.org/wiki/Himalayan_salt

"Himalayan salt is a marketing term for Halite (commonly known as rock
salt) from Pakistan, which began being sold by various companies in
Europe, North America, and Australia in the early 21st century. It is
mined in the Khewra Salt Mines, the second largest salt mine in the
world, located in Khewra, Jhelum District, Punjab, Pakistan, about 300
km from the Himalayas, about 160 kilometres from Islamabad, and 260
kilometres from Lahore, and in the foothills of the Salt Range.


Rock salts mined in several parts of the world, including Hawaii, Utah,
Bolivia, the Murray-Darling basin of Australia, Peru, and Poland are
marketed as Himalayan salt or pink salt."
#

Janet
 
On Feb 20, 5:59?pm, zxcvbob wrote:
No, I didn't miss anything. I use only salted butter and _if_ I
were worried about a dish that called for unsalted butter but asked me
to use 1/4, 1/2, 3/4, or even a full teaspoon of salt I would just use
a scant less than the recipes requests.

Simple.
 
On Mon, 21 Feb 2011 08:48:43 -0500, "jmcquown"
wrote:


Agreed. It's mind boggling how passionate people get over such a
minor detail.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Dan Abel" wrote in message
news:[email protected]...

I usually use Real Salt. It's a sea salt with no additives. I don't have a
problem with it clumping. I buy the shakers that come filled and then I buy
the bags with spout to refill them as needed. Sometimes it does form a
large (but not hard) clump in the bag and then I just give it a whack. But
it never seems to clump in the shakers.

I have some pink Himalayan salt that I bought for some recipe but I have
since forgotten what recipe that was. Not sure what to do with it. I do
use it sometimes (in different forms) for bathing.
 
On Sun, 20 Feb 2011 17:21:25 -0800, Dan Abel wrote:


Kroger butter, both the quarter-pound sticks and the 1 lb chunks, also
contains about 90 mg of sodium per tbsp butter. Unless someone can
post label information that indicates a substantially different amount
of sodium in a different butter.... I suspect that roughly 90-100 mg
is pretty much typical.
--
Best -- Terry
 
On Feb 20, 5:59?pm, zxcvbob wrote:
No, I didn't miss anything. I use only salted butter and _if_ I
were worried about a dish that called for unsalted butter but asked me
to use 1/4, 1/2, 3/4, or even a full teaspoon of salt I would just use
a scant less than the recipes requests.

Simple.
 
On Feb 20, 7:42?pm, ItsJoanNotJoann wrote:

I always buy the unsalted butter. This way I can control the amount
of salt and the type of salt I use.
I only use Himalayan salt which is a natural salt with all the
natural minerals still in it.

Lucille
 
On Feb 20, 7:42?pm, ItsJoanNotJoann wrote:

I always buy the unsalted butter. This way I can control the amount
of salt and the type of salt I use.
I only use Himalayan salt which is a natural salt with all the
natural minerals still in it.

Lucille
 
In article ,
Dave Smith wrote:


Don't know about Canada, but in the US, food is required to have a label
showing certain nutrients, including sodium. I just checked my butter
in the fridge (Costco). It's 90mg, which is close enough for me.

--
Dan Abel
Petaluma, California USA
[email protected]
 
"Dave Smith" wrote in message
news:%[email protected]...

Campbell's soup agrees with your SIL. They said now they are using sea salt
so they have to use less. Therefore less sodium.

I developed a goiter while pregnant. I was using iodized salt in those
days. I no longer use it for cooking because I like the taste of Real Salt
a lot better and I feel I am probably getting enough iodine in processed
food and in my vitamins.
 
In article ,
Dave Smith wrote:


Don't know about Canada, but in the US, food is required to have a label
showing certain nutrients, including sodium. I just checked my butter
in the fridge (Costco). It's 90mg, which is close enough for me.

--
Dan Abel
Petaluma, California USA
[email protected]
 
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