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Tue Dec 6, 2011, 02:01 PM

Salted vs. unsalted butter

Does anybody always use unsalted butter in baking? Does it make a difference?


I usually use salted, since I always have that on hand.

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Arrow 20 replies Author Time Post
Reply Salted vs. unsalted butter (Original post)
HappyMe Dec 2011 OP
Lucinda Dec 2011 #1
sharp_stick Dec 2011 #2
immoderate Dec 2011 #3
beac Dec 2011 #6
Viva_La_Revolution Dec 2011 #4
LadyHawkAZ Dec 2011 #5
OswegoAtheist Dec 2011 #7
housewolf Dec 2011 #8
blaze Dec 2011 #9
HappyMe Dec 2011 #15
GoneOffShore Dec 2011 #10
Phentex Dec 2011 #11
HappyMe Dec 2011 #12
Arkansas Granny Dec 2011 #13
HappyMe Dec 2011 #14
housewolf Dec 2011 #16
pipoman Dec 2011 #17
tammywammy Dec 2011 #18
grasswire Dec 2011 #19
Ilsa Dec 2011 #20

Response to HappyMe (Original post)

Tue Dec 6, 2011, 02:07 PM

1. I always use salted

even though "they" say not to.

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 02:15 PM

2. Not always

I use it when I can but don't really worry it. If it calls for unsalted and I don't have any around I may reduce any added salt just a bit but that's about it.

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 02:18 PM

3. I always use unsalted.

Seems to me it's easier to add salt when you need it, than to take it out when you don't.

--imm

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Response to immoderate (Reply #3)

Tue Dec 6, 2011, 02:49 PM

6. Me too. n/t

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 02:23 PM

4. yes, I have both in the freezer

My oatmeal chop chip cookie recipe never comes out right when I use sweet butter, even if I eliminate the t. of salt. yeast breads won't rise as much (salt kills yeast) and since I've started using unsalted my rolls are just a touch higher and lighter.

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 02:34 PM

5. I use unsalted only when

I send the SO to the store with instructions to buy butter, and he grabs the wrong stuff.

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 04:13 PM

7. I use unsalted

If a recipe calls for butter, I use unsalted unless otherwise stated. If I'm sauteeing or saucing, salted butter.

Oswego "and I occasionally take little bites out of the salted butter :embarrassed:" Atheist

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 08:11 PM

8. Recipes are written for unsalted butter

Well, at least those published in cookbooks & those published on packages, in magazines, etc (those tested by pro cooks). Those written by home cooks/bakers.... well, who knows?????

I always use unsalted because I can always add salt if I want more, but I can't take it out. I'd rather start with a minimal amount of salt, often using less than a recipe calls for.


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Response to HappyMe (Original post)

Tue Dec 6, 2011, 08:14 PM

9. I use unsalted if that's what the recipe calls for.

I keep butter in the freezer... so usually have some on hand.

I HAVE to have a recipe to cook... I'm clueless without, unless I've cooked something a gazillion times.

I'm not very clever or creative, but give me a good recipe and I do good!! <g>

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Response to blaze (Reply #9)

Wed Dec 7, 2011, 02:19 PM

15. When I'm baking, I follow the recipe and measure carefully.

For dinner, it depends on how complicated the dish is. More complex, I follow the recipe. Otherwise, I'll change stuff around. No deaths yet!

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Response to HappyMe (Original post)

Tue Dec 6, 2011, 09:21 PM

10. Unsalted for both baking and cooking

That's what most recipes call for.

If you use salted butter you have to reduce the amount of salt called for in the recipe.

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Response to HappyMe (Original post)

Wed Dec 7, 2011, 07:31 AM

11. Always...

and I rarely add salt unless it's going to affect the baking somehow.

I have been buying the costco brand with good results. I will buy other brands if they are on sale.

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Response to HappyMe (Original post)

Wed Dec 7, 2011, 07:32 AM

12. Hey, thanks for replies!

I asked because my sweetie bought unsalted by accident. Since I have both, I might use 1 stick of each in the oatmeal cookies I'm making later today.

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Response to HappyMe (Original post)

Wed Dec 7, 2011, 11:52 AM

13. I like to use unsalted for baking and salted for spreading.

If you use salted for baking, you should adjust the salt in the recipe. Unsalted on bread tastes kind of flat.

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Response to Arkansas Granny (Reply #13)

Wed Dec 7, 2011, 02:14 PM

14. Unsalted does taste flat.

That's why I usually don't buy it.

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Response to Arkansas Granny (Reply #13)

Wed Dec 7, 2011, 04:36 PM

16. You got it

Salted for spreading, unsalted for cooking and baking. Once in a while a very fresh unsalted butter is wonderful on certain breads but as a rule, I think salted is better on bread.

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Response to HappyMe (Original post)

Wed Dec 7, 2011, 05:20 PM

17. I pretty much agree with the consensus here..

I don't believe the flavor enhancing characteristics of salt can be as effectively demonstrated on any other food group as with dairy. Salted sour cream tastes like a completely different product than unsalted sour cream.

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Response to HappyMe (Original post)

Sat Dec 10, 2011, 01:08 PM

18. I always use unsalted

Easy to add salt in than take it out. I cannot even remember the last time I bought salted butter.

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Response to HappyMe (Original post)

Sun Dec 11, 2011, 01:18 AM

19. Unsalted: ingredient. Salted: condiment.

That's the general concensus of food writers and authors. However, many restaurants use unsalted at the table and many consumers follow suit at home.

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Response to HappyMe (Original post)

Sun Dec 11, 2011, 01:04 PM

20. Keep in mind that Unsalted butter doesn't

last as long in the refrigerator. The salt acts as a preservative. So, unless you have room to freeze butter, I would buy small amounts.

I also prefer salted butter to spread.

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