Butter

I receive several questions every week about butter and why do recipes call for unsalted butter.  First let's talk about why butter is salted.  Before the age of modern refrigeration, butter could get rancid if left at room temperature for a few days.  Someone found out that by adding salt, that extended the life of the butter.  Salt does act like a preservative.  So salt was added to commercial butter to extend the self life.  People got used to the idea and now we have added salt in our butter.

Recipes call for unsalted butter for several reason. 1. You can control the amount of salt better if the butter is unsalted 2. Many people feel the salt changes the flavor too much and can get overpowering.  This is true for things like clarified butter, or drawn butter for lobster etc.  3. Salt can also affect the texture. If you have ever tried European butter, you will see that the texture is much different than the commercial butter we use.

So if a recipes calls for unsalted butter; or you want to cut down on your sodium, use unsalted butter.  I will wager that you may not even notice the difference.

Cooking Class

I will conducting a cooking class today at the Williams Sonoma at the District in Green Valley in Henderson, NV. This class is part of the Sous Chef Series in conjunction with Tasting Table and Williams Sonoma. You can sign up on line at WilliamsSonoma.com.  I will be making Chicken Paella a recipe by Chef MacGregor Mann.  Class is at 12 noon. drop by and say hello. You can get the recipe on line at the Willams Sonoma website. 

Paella uses Saffron as one of the spices.  Saffron is the dried stigmas of a specific crocus flower.  Each flower only has two to three of these and they must be handpicked.  That process makes saffron the most expensive spice by weight.  It imparts a golden yellow color and very specif flavor and aroma to any dish.

A Great Column

The cook book was mentioned in an entertainment column.  Here is the link

http://www.lvol.com/gossip/