LogFAQs > #962617124

shadowsword87 posted...

That's irrelevant to homecooks, we can just... taste it. We're not producing 500 steaks a day and trying to optimize salt usage for our sous chef to get a consistent result.

I don't know what you mean. if you use salted butter, then you are stuck with a minimum amount of either salt or butter. (if you use 2 cups of salted butter, then you have X amount of salt, minimum). as soon as you separate them, you are free to use as much or as little of either as you want. this doesn't mean you can't use salted butter, but things are immediately more flexible once you do.

it's basically modularity. separation of components is generally a better design; coupled components leads to problems.