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Old 04-09-2007, 11:52 AM   #11
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I'm with Andy. I think salted/unsalted butter is virtually interchangeble in most recipes and for most preparations. It's a matter of personal preference.
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Old 04-09-2007, 12:06 PM   #12
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Most of the time I use unsalted butter, but I always have some salted butter on hand. I've never been much of a salt eater, so am sensitive to the saltiness of foods. I do prefer the taste of unsalted butter to salted and can definitely tell the difference, but I think that's because of my lifetime minimal salt consumption.
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Old 04-09-2007, 12:27 PM   #13
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I prefer salted butter for cooking savory dishes and for sauces. The salt is the only difference. It's easire to add salt than to take away.
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Old 04-09-2007, 12:27 PM   #14
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Quote:
Originally Posted by jennyema
I'm with Andy. I think salted/unsalted butter is virtually interchangeble in most recipes and for most preparations. It's a matter of personal preference.
I don't like to use salted butter for baking sweet items.
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Old 04-09-2007, 01:04 PM   #15
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Quote:
Originally Posted by Robo410
I like the unsalted...try dipping lobster into melted unsalted butter...very different. I like it better on baked goods etc. (and frankly my parents grew up with unsalted butter as they churned their own)
Now I want some lobster to try this with. I've always only used salted for eating, and unsalted for baking.
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Old 04-09-2007, 01:16 PM   #16
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Interesting responses. Opinions on food are always so taste based

I still have a couple sticks of salted left, plus some spreadable butter in a tub for my toast, so I really appreciate the replies saying that unsalted butter doesn't have the same shelf life. Looks like another task for my new Foodsaver
It also looks like a taste test is in order to see what my preference is. I just didn't want to screw anything up by using the "wrong" butter without checking.

Thank you all very much.
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Old 04-09-2007, 03:05 PM   #17
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I use salted butter the most. My applications do not demand unsalted butter. I use an alarming amount of butter. I use butter everday, on toast, in cookies, sauteing vegetables, on popcorn. The only problem I have experienced with the salted butter is that the salt level can vary. I just make sure I use the heavier salted butter in something not noticed, which is easy with my cooking. I like the preservation aspect too. Improves the flavor too, IMO. I have a better selection of salted butter than the unsalted in the local stores. But if I would happen upon a sale, I would not hesitate to purchase the unsalted, but the salted is my preference.
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Old 04-09-2007, 03:08 PM   #18
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Quote:
Originally Posted by VeraBlue
I don't like to use salted butter for baking sweet items.
I don't notice much of a difference at all, especially since most of these recipes call for salt anyway.
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Old 04-09-2007, 03:12 PM   #19
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Quote:
Originally Posted by pacanis
so I really appreciate the replies saying that unsalted butter doesn't have the same shelf life. Looks like another task for my new Foodsaver .

IMO this really isn't relevant. Unless you are talking about keeping butter in your fridge for many months. I use both kinds and have never had either go bad on me.

Just put unused sticks in the freezer. No need for the foodsaver.
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Old 04-09-2007, 03:31 PM   #20
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When there is a good sale on butter, I pick up a few of each and throw them into the freezer. :-) You only need to use one stick at a time anyway.
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