KITCHEN PRACTICE 2 — Tasting Unsalted vs. Salted Butter
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Chapter: French Cookery 1 — Foundations & the French Pantry

TASK
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Taste a small piece of unsalted butter plain, at room temperature,
then a piece of salted butter the same way. Note the real difference,
so you have a reference point for why this course seasons separately
rather than relying on salted butter to do it.

WHAT TO DO
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1. Take a small piece each of unsalted and salted butter out of the
   fridge and let both come to room temperature — cold butter mutes
   flavour, so tasting straight from the fridge won't give you a
   fair comparison.
2. Taste the unsalted piece first, on its own, on a small piece of
   plain bread or a spoon. Note the flavour — rich, creamy, but with
   no real salty edge.
3. Taste the salted piece the same way. Note how much saltier it is,
   and whether that saltiness feels consistent or a little uneven —
   salted butter brands vary a fair amount in how much salt they
   actually contain, unlike a precisely measured pinch added by hand.

WHAT TO WRITE DOWN
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A short note: "Unsalted tasted ___. Salted tasted noticeably
saltier, roughly [mild/moderate/strong]."

WHY THIS MATTERS
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This is the same "taste it and see for yourself" discipline the
Japanese and Italian Cookery courses both lean on for their own
pantry chapters. Once you've actually tasted how much salt a
"salted" butter brand adds — and noticed that different brands don't
even agree on how much — it becomes obvious why a recipe built
around unsalted butter, seasoning added by hand at the end, gives
you real, repeatable control that a salted butter never could.