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

[Adam Weiner]

Jean-Pierre it is not about controlling the salinity of a meal, but the
salt in one particular dish.  Again, it is more of an issue in baking
(where salt is used to counteract yeast or other leavening agents) then
in cooking.

Adam

-----Original Message-----
From: c320-list-bounces at catalina320.com
[mailto:c320-list-bounces at catalina320.com] On Behalf Of Jean-Pierre
Salzmann
Sent: Friday, November 24, 2006 8:57 AM
To: C320-List
Subject: Re: [C320-list] cooking question - was ( A suggestion For
theholidays)



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