[C320-list] cooking question - was ( A suggestion For the holidays)

[Jean-Pierre Salzmann]

On Nov 24, 2006, at 4:12 AM, Chris Burti wrote:

> Why Is "unsalted" butter specified in so many receipes

Chris: I'm sure that Adam can come up with the right answer -- but 
coming from a chemistry background I believe that it is just about 
controlling the salinity of a meal. When I moved from Switzerland to 
the US some 22 years ago -- I was surprised how much salt American 
cooks were using in their dishes.

JP Salzmann  OM C 320 # 880
South Beach Harbor San Francisco