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Old 10-12-2008, 08:34 PM   #11
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I keep both around and find the tastes quite different. Unsalted is sweet butter.
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Old 10-12-2008, 09:12 PM   #12
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Originally Posted by Robo410 View Post
I keep both around and find the tastes quite different. Unsalted is sweet butter.
Most butter sold in the US is sweet butter, both salted and unsalted. It's made from sweet cream or sweet cream and salt. Sweet in this context means not fermented.
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Old 10-12-2008, 10:30 PM   #13
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I think it is mostly a matter of taste in this case. I don't much like salt, so I will use unsalted butter. If I have to use salted butter, I will cut down on the amount I use. But that is just my personal taste. The wife, she will use salted butter and also add in the amount of salt it calls for. Heck, sometimes I think she adds just a little extra for good measure, LOL.
I just have never been a big fan of salt, but I can't remember my omitting it or cutting down on the amount used ever ruining a recipe.
And Andy is right, most butter here is sweet butter. European butter is very different, we had that discussion in a prior thread but I can't find the link right now.
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Old 10-13-2008, 10:17 AM   #14
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Being on a budget I can't justify having two different types of butter in my fridge. I use only salted because I also like butter on my toast and that needs salted butter in my taste bud's opinion.
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Old 10-13-2008, 11:07 AM   #15
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Originally Posted by Callisto in NC View Post
Being on a budget I can't justify having two different types of butter in my fridge. I use only salted because I also like butter on my toast and that needs salted butter in my taste bud's opinion.

Ditto!
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Old 10-13-2008, 11:59 AM   #16
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In my experience, I concur with the TV chefs. Each has its time and place. I tend to used unsalted more because I want control of how much salt is used. DW is not a big fan of a lot of salt, and I have a few recipes that if I make it with salted butter it is too salty for her, but unsalted is fine. And no, there is no additional salt added in the recipe.

I'm not a baker, but in the rare instance I do I use unsalted. Otherwise with general cooking, once I've tried both I stick (pun not intended) with what tastes better. If cooking for others, I go with their preference.
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Old 10-13-2008, 12:12 PM   #17
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When recipes call for unsalted butter am I making a big mistake by using salted instead of unsalted?
Imho yes, because you cannot be sure how much salt is in the salted butter, and so may have trouble adjusting the salt requirement for the recipe.

I always call for UNsalted butter in the recipes I write, and to use salted butter would result in a dish that's too salty." Important since so many folks are watching their salt intake these days.

The only time I ever use salted butter is if I am serving bread and butter at table. Then I want a really top-quality salted butter. Yum.
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Old 10-13-2008, 12:49 PM   #18
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I should clarify. If I had unlimited buckets of cash for my food budget, I'd definitely buy both but I can't justify it at this point in my finances.
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Old 10-13-2008, 11:24 PM   #19
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i use both salted and unsalted butter from smith creamery (louisiana).

they sell it fresh at the farmer's market on saturday mornings downtown in the art district in new orleans.

their butter is super duper good.
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Old 10-14-2008, 07:31 PM   #20
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You could always buy unsalted butter, then take two sticks and put them away, then take the other two sticks, melt em down, add some salt, then let them solidify back up. Then for the price of one you would have both...
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