How many here use salted or unsalted butter? I've always used salted butter but am pondering changing to unsalted. While professional bakers/chefs stick with unsalted, I don't quite get the difference! In reading recipes I always adjust down the amount of salt I use knowing that I'm using salted butter. I can't taste any difference in the end product! Is there? Please share... Greg
Salted butter or not?
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launderess
Well-known member
In general unsalted butter usually has a fresher and more mellow natural "butter" taste than salted. However unsalted butter has a shorter shelf life than salted, which is the whole point of latter, addition of salt preserves butter longer.
When it comes to cooking or baking besides freshness and flavor many prefer unsalted butter because they usually add salt according to recipe or taste. Recipes for cakes, breads, etc.. usually call for unsalted butter for this reason. If you use salted butter then calculations must be done to adjust whatever salt is called for in recipe.
Because there is no standardization regarding salt added to butter, you have to look at content for each brand purchased. Again going with that information then adjust recipe for salt required. In some cases using required amount of salted butter will simply have too much salt, so it pays to look at content before buying if intent on using for a specific recipe.
Excluding baking and some other cooking salted versus unsalted comes down to personal tastes, and perhaps health (salt restricted diet).
If you're going to use salted butter when cooking a steak or other foods, then obviously that content needs to be taken into account. When I make rice will add a bit of butter to the water. However if it is salted butter then won't add any or very little additional salt because it is already included with butter.
https://sallysbakingaddiction.com/salted-butter-vs-unsalted-butter-baking/
When it comes to cooking or baking besides freshness and flavor many prefer unsalted butter because they usually add salt according to recipe or taste. Recipes for cakes, breads, etc.. usually call for unsalted butter for this reason. If you use salted butter then calculations must be done to adjust whatever salt is called for in recipe.
Because there is no standardization regarding salt added to butter, you have to look at content for each brand purchased. Again going with that information then adjust recipe for salt required. In some cases using required amount of salted butter will simply have too much salt, so it pays to look at content before buying if intent on using for a specific recipe.
Excluding baking and some other cooking salted versus unsalted comes down to personal tastes, and perhaps health (salt restricted diet).
If you're going to use salted butter when cooking a steak or other foods, then obviously that content needs to be taken into account. When I make rice will add a bit of butter to the water. However if it is salted butter then won't add any or very little additional salt because it is already included with butter.
https://sallysbakingaddiction.com/salted-butter-vs-unsalted-butter-baking/
I use salted butter for everything that requires butter, provided its available. I always keep at least 2-3 lbs of butter on hand in the freezer. When salted butter isn’t available and I need butter to keep my reserve on hand in the freezer I’ll buy unsalted and use it for baking only and I don’t add extra salt to the recipe to compensate for the unsalted butter. The amount of salt in salted butter is minimal, and is really only a flavor enhancer.
Personally, I think unsalted butter has little flavor. I don’t like overly salty food, but I do think that salt enhances the flavor of butter and the foods it is used on or in. And when I use it in baking and cooking I seldom make any adjustments in the salt I use in the recipe, unless the recipe calls for a lot of salt, then I may reduce the amount by 1/4 to 1/2.
Unsalted butter on toast, english muffins, pancakes, waffles and sandwiches is tasteless, you may as well spread Crisco on these foods for all the flavor it provides.
I say use what you like best. I realize this opinion is contrary to many, but it works for me.
BTW, when I was a teen we bought un homogenized milk from the neighbor and it was my chore to make the butter from the top cream. I used to put 1/2 tsp of salt in each lb. of butter and it wasn’t overly salty tasting, tasted just like the butter we bought from the store. So, using a 1/2 tsp to 1 tsp of butter in vegetables or rice would be adding only a few grains of salt the the finished dish. Its all a matter of taste.
Eddie
Personally, I think unsalted butter has little flavor. I don’t like overly salty food, but I do think that salt enhances the flavor of butter and the foods it is used on or in. And when I use it in baking and cooking I seldom make any adjustments in the salt I use in the recipe, unless the recipe calls for a lot of salt, then I may reduce the amount by 1/4 to 1/2.
Unsalted butter on toast, english muffins, pancakes, waffles and sandwiches is tasteless, you may as well spread Crisco on these foods for all the flavor it provides.
I say use what you like best. I realize this opinion is contrary to many, but it works for me.
BTW, when I was a teen we bought un homogenized milk from the neighbor and it was my chore to make the butter from the top cream. I used to put 1/2 tsp of salt in each lb. of butter and it wasn’t overly salty tasting, tasted just like the butter we bought from the store. So, using a 1/2 tsp to 1 tsp of butter in vegetables or rice would be adding only a few grains of salt the the finished dish. Its all a matter of taste.
Eddie
Unsalted only.
Last tango in paris
I wonder if it was salted or unsalted? Or perhaps butter flavored crisco?
I wonder if it was salted or unsalted? Or perhaps butter flavored crisco?
I only buy unsalted butter, and only Kerrygold brand. As far as home cooking following a recipe, salt is always an acquired taste. The amount in the recipe is just a basic guideline. You may prefer more or less depending on your tastes.
perc-o-prince
Well-known member
We only buy unsalted so we can regulate the salt in whatever we're using it in. And as far as, "I think unsalted butter has little flavor," I just cooked our eggs in unsalted butter this morning and I can whole-heartedly affirm that there is a definite, positive addition to the taste. Same when spread on a freshly toasted bagel.
Chuck
Chuck
Salted for me 98% of the time. I did pick up 2 lbs, of unsalted a few weeks ago, have not used it yet. I use a lot of butter, keep 6-8 lbs. on hand. stock up when it's on sale. I generally do not adjust the salt in recipes due to the salted butter, though I did melt some butter for a recipe and tasted it and was surprised at how salty it was.
kevin313
Well-known member
I generally use unsalted butter for cooking and baking.
On the table, however, it is always salted butter. The salt really brings out the flavor of the butter, so when you are eating the butter on bread or a baked potato or or something else where you want to taste the butter, i like the flavor the salt gives the butter.
On the table, however, it is always salted butter. The salt really brings out the flavor of the butter, so when you are eating the butter on bread or a baked potato or or something else where you want to taste the butter, i like the flavor the salt gives the butter.
gsd-dan
Try unsalted butter on popcorn followed by a sprinkle of Fleur De Sel instead. Its amazing.
Try unsalted butter on popcorn followed by a sprinkle of Fleur De Sel instead. Its amazing.
I always use unsalted butter for cooking/baking. In fact, my palate even adjusted to using it at the table, especially the last few years when I rarely have company for meals.
Then, back in November, I was at my sister’s place for a couple of weeks and really grew to like what she and her husband use: Land O’ Lakes butter with a touch of canola oil. So that’s what I use at the table, now. I think the canola oil makes it a bit more spreadable straight from the refrigerator, though not to the extent of the spreadable-from-the-tub margarines. Tastes great.
Then, back in November, I was at my sister’s place for a couple of weeks and really grew to like what she and her husband use: Land O’ Lakes butter with a touch of canola oil. So that’s what I use at the table, now. I think the canola oil makes it a bit more spreadable straight from the refrigerator, though not to the extent of the spreadable-from-the-tub margarines. Tastes great.
Unsalted butter made from milk from grass fed cows only. I don't like the flavour of salted butter, especially not on toast with marmalade. And unsalted butter tastes creamier to me.
Usally Have Salted Butter In The Freezer
However I probably only use about a pound of butter a year.
Real butter is simply not that good for you or the environment, there many substitutes like Smart Balance that greatly reduce calories and fat as well as not depending on polluting cows for production that taste great.
John L.
However I probably only use about a pound of butter a year.
Real butter is simply not that good for you or the environment, there many substitutes like Smart Balance that greatly reduce calories and fat as well as not depending on polluting cows for production that taste great.
John L.
Land O Lakes Butter with Canola Oil
I love this. I use the light version. It is lower in calories. Just for the table though. I always use salted or unsalted for cooking. Whatever the recipe calls for. I know people that use salted butter when a recipe calls for unsalted. I never can understand that.
I love this. I use the light version. It is lower in calories. Just for the table though. I always use salted or unsalted for cooking. Whatever the recipe calls for. I know people that use salted butter when a recipe calls for unsalted. I never can understand that.
“I know people that use salted butter when a recipe calls for unsalted. I never can understand that.”
<strong>I have always done this because when I first began cooking over 55 years ago, unsalted butter wasn’t commonly available where I lived so I used what was available to me. It really doesn’t make any difference in the finished results in my opinion. As I stated in an earlier post, if the recipe that calls for unsalted butter seems to also call for more salt than seems necessary I just reduce the amount of salt accordingly.</strong>
<strong><strong><strong>Also, butter is healthier than margarine, contrary to what people used to believe. Butter is a natural fat that the body knows how to metabolize, the trans fats in most margarines are very unhealthy and artery clogging. In the end, like with everything else in life, moderation is the key. I use butter, but not to excess. My cholesterol isn’t high because I also include lots of fiber in my diet by eating whole grains and fresh fruits and vegetables, and exercise EVERY day without fail. Our Primary Care physician agrees with this approach to our diet.</strong></strong></strong>
<strong><strong><strong><strong><strong>Its all a personal choice. Use common sense and also eat the foods that you LIKE. You will ultimately consume fewer calories by eating what pleases you in moderation and are less likely to binge eat out of a sense of depravation.</strong></strong></strong></strong></strong>
<strong><strong><strong><strong><strong><strong><strong>Eddie</strong></strong></strong></strong></strong></strong></strong>
warmsecondrinse
Well-known member
I use salted because my docs have told me I'd probably feel better if I could get my blood pressure UP to something like 120/85. faster
For the blends I prefer butter/olive oil. Don't know why.......
Several doctors have told me that artery clogs/deposits from butter/dairy dissolve (comparatively) faster than those from margarine after the person sufficiently reduces his cholesterol intake.
For the blends I prefer butter/olive oil. Don't know why.......
Several doctors have told me that artery clogs/deposits from butter/dairy dissolve (comparatively) faster than those from margarine after the person sufficiently reduces his cholesterol intake.
blackstone
Well-known member
I prefer unsalted butter, although I do not use much of it; spread it very thin on toast.
What I have noticed over the past few months is the inability to find unsalted soft butter (in a plastic container, not in sticks). I used salted soft butter, and I could taste the difference immediately. Could not stand it.
Has anyone else noticed the unavailability of unsalted soft butter?
What I have noticed over the past few months is the inability to find unsalted soft butter (in a plastic container, not in sticks). I used salted soft butter, and I could taste the difference immediately. Could not stand it.
Has anyone else noticed the unavailability of unsalted soft butter?
I've always used salted butter. But my spouse prefers unsalted. It seems to be far more prevalent in Europe.
I tried using unsalted butter but have a problem with it for baking because it doesn't soften. Say, if I'm making cookies, I can put out unsalted butter to soften for hours, and it's still hard as a rock and doesn't work. If I put out salted butter, it softens nicely. So, I prefer salted butter for that reason.
perc-o-prince
Well-known member
because it doesn't soften.
Very strange! I make many batches of biscotti leading up to the holidays and only use unsalted. I leave them out when I decide today's the day and they're ready to go for me a few hours later!
Chuck
Very strange! I make many batches of biscotti leading up to the holidays and only use unsalted. I leave them out when I decide today's the day and they're ready to go for me a few hours later!
Chuck
Hint for Softening Butter
Place a cube (stick) of butter from the fridge in the MW oven, set the power to 10% and nuke it for 1 min, then check to see if its soft enough. If its still not soft enough nuke for another 15-30 secs at 10% power. If you need more than one stick just increase the time to 1 min 30 secs for two sticks, place them end to end on the turntable. If the butter is straight out of the freezer turn the sticks over 1/2 way thru the time. I’ve been doing this for 35 years since I got my first MW oven and it works like a charm. Just be sure to use only 10% power! Its one of the best time savers around.
Eddie
Place a cube (stick) of butter from the fridge in the MW oven, set the power to 10% and nuke it for 1 min, then check to see if its soft enough. If its still not soft enough nuke for another 15-30 secs at 10% power. If you need more than one stick just increase the time to 1 min 30 secs for two sticks, place them end to end on the turntable. If the butter is straight out of the freezer turn the sticks over 1/2 way thru the time. I’ve been doing this for 35 years since I got my first MW oven and it works like a charm. Just be sure to use only 10% power! Its one of the best time savers around.
Eddie
I had an old Coldspot years ago refrigerator that had a hard-soft in the butter compartment that did work. I buy salted butter, maybe a a package of 4 sticks every other month. I dont really bake anymore just for me
sudsmaster
Well-known member
I don't use much butter any more. For cooking I use EVOO. Get it in a 10 liter box. Good stuff.
I do have some butter that I vacuum packed and keep in the deep freeze. It's good for popcorn.
I do have some butter that I vacuum packed and keep in the deep freeze. It's good for popcorn.
gyrafoam
Well-known member
Unsalted for baking, salted for everything else. Assuming one can consume a stick a week, it keeps very well at room temperature.
I like to use salted when making shortbread.
I like to use salted when making shortbread.
Butter here in Ireland's usually salted.
If you said 'butter' here in Ireland and didn't specify what type, you'd get salted Kerrygold. It's just the default option. Unsalted is widely available, but it's not the norm.
There are other brands too, but they're all pretty much the same grass-fed butter. Because of the climate here, non-grass fed milk is pretty unlikely (you're still mowing the lawn until December in some parts of Ireland) so dairy products are made with grass fed milk.
There's an increasingly vast array of artisan butters, sometimes including things like butters flavoured with seaweeds and smoked butters and so on.
There's also an absolutely vast array of dairy spreads, often made from butters but blended with oils either for spreadability or fat reduction. Actual margarine never really had much of a market here, but it's more or less disappeared as a product entirely.
Serving up something with margarine here would be tantamount to heresy!
Serving a hot, fruit scone with margarine is offensive, at least to the taste buds, and making them with margarine should probably be a felony.
If you said 'butter' here in Ireland and didn't specify what type, you'd get salted Kerrygold. It's just the default option. Unsalted is widely available, but it's not the norm.
There are other brands too, but they're all pretty much the same grass-fed butter. Because of the climate here, non-grass fed milk is pretty unlikely (you're still mowing the lawn until December in some parts of Ireland) so dairy products are made with grass fed milk.
There's an increasingly vast array of artisan butters, sometimes including things like butters flavoured with seaweeds and smoked butters and so on.
There's also an absolutely vast array of dairy spreads, often made from butters but blended with oils either for spreadability or fat reduction. Actual margarine never really had much of a market here, but it's more or less disappeared as a product entirely.
Serving up something with margarine here would be tantamount to heresy!
Serving a hot, fruit scone with margarine is offensive, at least to the taste buds, and making them with margarine should probably be a felony.
jerrod_six
Well-known member
I use KerryGold unsalted. This butter is from grassfeed cows and I find that there is a big difference in taste from cows fed with corn or whatever they are being fed. It actually has a great taste without the salt. I used to use Presidents unsalted but it is hard to find probably because It is from France but man what a great taste. KerryGold is a good replacement for it.
sudsmaster
Well-known member
This all reminds me of a movie I recently watched: Inherit The Wind, an allegory for the McCarthy era.
In it, Gene Kelly plays a cynical newspaper reporter. When called on his sarcastic approach, he quips,
"I may be rancid butter, but I'm on your side of the bread".
LOL.
In it, Gene Kelly plays a cynical newspaper reporter. When called on his sarcastic approach, he quips,
"I may be rancid butter, but I'm on your side of the bread".
LOL.
Easily salted for me, there’s more taste even when with some toast I’m wiping off a plate, however I baked some cookies and I believe given that the inherent ingredients in what was a mix had their own native salt, found that unsalted had the edge there...
— Dave
— Dave
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