Wednesday, October 29, 2008

2 comments:

  1. Anonymous9:30 PM

    Hi-

    Companies salt their butter when they use older stuff... the salt hides the spoilage. If you can get away with it, go unsalted and add your own salt to the recipe.

    There! Aren't you glad you mentioned it? :) teehee

    Whatcha making, anyway?

    Love from Boston, M

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  2. I'm making Deep, Dark Salted Butter Caramel Sauce, which calls for salted butter - she used very very very good butter, and emphasizes the better the butter the better the caramel. So I'm going to Whole Foods to find the best I can.

    I expect it to be delicious.

    C

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