Salted vs unsalted butter
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Date: 2019-12-23
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Comments and reviews: 9
Jarrod Sage
Definitely agree with diverging from restrictive cultural notions and such, especially if it makes cooking more accessible. But one thing that sprang to my mind is that the difference in TASTE is not the only difference there is. Salt has chemical properties that can affect things pretty drastically, and the taste of salt does not necessarily correlate linearly with weight, while some of the chemical properties are more weight-dependent. Im not sure of a specific culinary example, but generally salts can affect emulsion formation. Someone who might not understand this and comes across an issue with emulsion formation using salted butter is at a disadvantage in this scenario. I dunno, maybe Im overthinking this?
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Definitely agree with diverging from restrictive cultural notions and such, especially if it makes cooking more accessible. But one thing that sprang to my mind is that the difference in TASTE is not the only difference there is. Salt has chemical properties that can affect things pretty drastically, and the taste of salt does not necessarily correlate linearly with weight, while some of the chemical properties are more weight-dependent. Im not sure of a specific culinary example, but generally salts can affect emulsion formation. Someone who might not understand this and comes across an issue with emulsion formation using salted butter is at a disadvantage in this scenario. I dunno, maybe Im overthinking this?
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Jason Rockafellow
Unsalted butter is like decaf coffee, or sugar free deserts. You are taking away the most important aspect of the product, the staple ingredient. Without salt, you can barely taste the flavors of the butter. I feel that adding salt is an important part of making a good butter and unsalted butter should be called something entirely different like cream oil or something. Without salt, butter is little more than solidified cooking oil. Its like taking the flour out of cake, you dont really have cake anymore.
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Unsalted butter is like decaf coffee, or sugar free deserts. You are taking away the most important aspect of the product, the staple ingredient. Without salt, you can barely taste the flavors of the butter. I feel that adding salt is an important part of making a good butter and unsalted butter should be called something entirely different like cream oil or something. Without salt, butter is little more than solidified cooking oil. Its like taking the flour out of cake, you dont really have cake anymore.
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Johnny Rocker
Dude, when I make meatballs, I use raw ground beef and pork and I taste it for seasoning every time. Just pop in a tiny pinch to taste it. I've never gotten sick. That's just one of the things I taste raw. I do it all the time and nothing has ever happened to me. Our bodies (maybe with the exception of the elderly and young children) are much stronger than what a lot of people think. Also 6: 40 we see Adam's inner Frank Reynolds is surfacing.
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Dude, when I make meatballs, I use raw ground beef and pork and I taste it for seasoning every time. Just pop in a tiny pinch to taste it. I've never gotten sick. That's just one of the things I taste raw. I do it all the time and nothing has ever happened to me. Our bodies (maybe with the exception of the elderly and young children) are much stronger than what a lot of people think. Also 6: 40 we see Adam's inner Frank Reynolds is surfacing.
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Алиса Медведева
I got introduced to salted butter when my father started buying butter in finland because it's cheaper than buy butter here in Russia. Almost all butter sold here is unsalted. I mean, why would you buy salted butter if you can just. salt the butter and mix it if you want yourself some salted butter that much?
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I got introduced to salted butter when my father started buying butter in finland because it's cheaper than buy butter here in Russia. Almost all butter sold here is unsalted. I mean, why would you buy salted butter if you can just. salt the butter and mix it if you want yourself some salted butter that much?
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Bumbero
Coming from a country where I had almost never seen salted butter in shops, after moving to the UK I was annoyed that it often is the other way around here (especially in small shops. I definitely prefer unsalted since I usually find the salted butter too salty. In my home country I don't even know anyone who uses salted butter.
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Coming from a country where I had almost never seen salted butter in shops, after moving to the UK I was annoyed that it often is the other way around here (especially in small shops. I definitely prefer unsalted since I usually find the salted butter too salty. In my home country I don't even know anyone who uses salted butter.
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Adriano Andrade
I agree with Lauren on that one: for bread and butter, salted butter is the best. I'm not gonna buy all the varieties of butter that exist so I can satisfy many individual situations, butter is primarily for bread at my home, so whenever a recipe calls for butter of whatever kind, that always means salted butter to me.
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I agree with Lauren on that one: for bread and butter, salted butter is the best. I'm not gonna buy all the varieties of butter that exist so I can satisfy many individual situations, butter is primarily for bread at my home, so whenever a recipe calls for butter of whatever kind, that always means salted butter to me.
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Hank Storm
Salt has gotten a scarily bad name for all the wrong reasons, but it's all based on bogus, the bad foods nowadays have high salt in them, but it's these bad foods that make it unhealthy, not the salt. Here in the extreme summer an old lady died because she didn't take enough salt, she was afraid it was bad for her.
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Salt has gotten a scarily bad name for all the wrong reasons, but it's all based on bogus, the bad foods nowadays have high salt in them, but it's these bad foods that make it unhealthy, not the salt. Here in the extreme summer an old lady died because she didn't take enough salt, she was afraid it was bad for her.
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biggreenblob
So glad to hear you say this Adam. I usually only buy salted butter because we ALWAYS have a stick sitting out at room temperature in a butter dish, and sometimes it may sit there for a week or 2 before it all gets spread on toast, etc. Leaving unsalted butter out for that long just sounds like a bad idea.
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So glad to hear you say this Adam. I usually only buy salted butter because we ALWAYS have a stick sitting out at room temperature in a butter dish, and sometimes it may sit there for a week or 2 before it all gets spread on toast, etc. Leaving unsalted butter out for that long just sounds like a bad idea.
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drift king
Im from germany and over here its actualley pretty uncommon to even find salted butter in supermakets. Over the last few years you see it more and more often but when i started watching american cooking videos i actually was a little confused when people started talking about salted or unsalted butter hahaha
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Im from germany and over here its actualley pretty uncommon to even find salted butter in supermakets. Over the last few years you see it more and more often but when i started watching american cooking videos i actually was a little confused when people started talking about salted or unsalted butter hahaha
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