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I have read that by French law, salted butter is allowed a lower fat content. From the New York Times: Butter With a Pedigree. Ah, the French: The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at ...


Dissolve the salt first in a bit of liquid. With solid salt, even after sprinkling and stirring, you will probably have some difference in saltiness, as each salt crystal will dissolve into a small zone, and in a thick food like a mashed vegetable or a puree, even lots of stirring won't break up all the salty zones perfectly, unless you really beat it a ...


Salt is not a herb or a spice that loses its specific properties over time. It's a mineral and is salty since millions of years. It will still be salty if you're already gone. No need to worry here! It will be salty long enough.


There are a few things I can think of that would help: Sprinkle the salt over the surface rather than dumping a blob in one place. Add the salt in multiple additions, stirring between each. Stir sufficiently to distribute. I made pancakes a few months ago and forgot the salt. After eating the first couple, I realized the mistake and added salt to attempt ...

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