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Old 10-12-2008, 02:32 PM   #1
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Butter - salted or unsalted

When recipes call for unsalted butter am I making a big mistake by using salted instead of unsalted?


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Old 10-12-2008, 02:46 PM   #2
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No. I don't think so, other do.

Many older recipes, such as your mom's or grandmother's, were written with regular salted butter in mind. The amount of salt is not major. If you are concerned, cut back on any salt called for in the recipe.

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Old 10-12-2008, 02:47 PM   #3
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what are you making?

in baking when it calls for unslated you should use unslated becuase it contains more fat since its not replaced by salt like with salted butter.

I have never had a problem when baking with it being too salty i just cut back on the salt being added in the recipe.
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Old 10-12-2008, 04:12 PM   #4
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I agree with Andy M. Salt was added to butter as a preservative back in the days when refrigeration (both in transport and on the store shelves, as well as at home) was not what it is today.

You'll have to look at the nutrition info on the butter you use to figure out "exactly" what your butter has, but generally - 1 lb of butter only has 1-1.5 teaspoons of table salt.

Now, as far as the salt content making any significant impact on the amount of the total fat in the butter ... I doubt that is as much of a factor as the water content - which by law can not exceed 18% - 20% (I forgot which) but some higher quality butters are as low as 10%-12% water.

I used to do this juggling act keeping salted and unsalted for different uses ... I don't any more. I have not found that there is any difference in things I make at home - except that unsalted butter is really bland on toast, biscuits or cornbread.
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Old 10-12-2008, 04:15 PM   #5
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The TV chefs say to use unsalted butter so you can control the amount of salt in your recipe. That's what I do. Just passing along some info
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Old 10-12-2008, 06:51 PM   #6
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thanks everyone. I was mostly worried about the salt content of the butter adversely affecting the baked goods. so now I'll just cut back on the salt in the recipe.

thanks again,
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Old 10-12-2008, 06:54 PM   #7
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Never ever been happy with results when I use unsalted butter.... even if there's salt in the recipe.
If I use salted where it calls for unsalted.... I generally leave the added salt in a recipe the same.
Of course I think my tastebuds are half dead sometimes......
Not that there's anything wrong with that.....
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Old 10-12-2008, 07:09 PM   #8
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I prefer salted butter have never noticed a big difference.
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Old 10-12-2008, 07:27 PM   #9
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Glad to know that I'm not messing things up. Never paid that much attention until I noticed that a lot of the cooking shows refer to it specifically.
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Old 10-12-2008, 07:29 PM   #10
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If you have been using salted in recipes that call for unsalted and have not noticed a difference then you are not messing anything up. If it works for you (whatever it is) then you are doing it right.

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