Butter (salted vs unsalted)

Discussion in 'Food & Cooking' started by mudbug, Aug 23, 2000.

  1. mudbug

    mudbug

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    I am interested in all the pros and cons of unsalted vs salted butter in savory cooking and baking. (I do make my own butter on occasion.)
     
  2. mudbug

    mudbug

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    Thank you for the detailed info!
     
  3. shroomgirl

    shroomgirl

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    Unsalted Plugra or now Kellers Only way to go. Unless cost is an issue then Land O Lakes unsalted
     
  4. mudbug

    mudbug

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    Thanks shroomgirl, I think I'll stick to making home made butter rather than purchase, I have used those butters in the past. I'm sure others will agree there is much to be said for fresh home made butter.
     
  5. m brown

    m brown

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    I have found salted butter has more salt than nessary for a baking recipe. It tends to make too salty a batter even deleting the salt in the formula.
    Salted butters tend to be lower in quality because the salt is masking impurities.
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Stick with unsalted, it is much easier to use than trying to calculate the amount of salt you need to subtract from a recipe. Most recipes I believe use unsalted butter for this very reason. Also it is almost impossible to know exactly how much butter the manufacturer adds.