"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 08-04-2009, 06:09 PM   #1
Senior Cook
 
Join Date: Aug 2009
Location: Michigan
Posts: 280
Compound butter: add salt?

I have a recipe for compound butter that basically consists of unsalted butter (which is what I buy anyway) + flavorings + a little lemon juice if you'd like + a little ground black pepper if you like. I was struck by the absence of salt in the formula, though. Do you add salt to your compound butter? If so, what kind of salt, and about how much? Thanks! :)

__________________

__________________
apple*tart is offline   Reply With Quote
Old 08-04-2009, 06:24 PM   #2
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
My personal taste leans towards sea salt, but Kosher salt would work just as well. I would not suggest Iodized table salt. If you doubt this, do a side-by-side taste test, and I'm reasonably sure you'll agree. Anyway, whatever salt you choose, I've found that 1/4 teaspoon per stick of butter is a good place to start, and then add just a pinch more at a time after thoroughly mixing, tasting each time. Go for flavor enhancement without a salty taste. I love compound butter!!! Yumm! Good Luck!
__________________

__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-04-2009, 06:47 PM   #3
Senior Cook
 
Join Date: Aug 2009
Location: Michigan
Posts: 280
Sounds good, and thanks for being specific! That's exactly what I needed. I keep sea salt and kosher salt on hand in addition to table salt. I think the taste test is a good idea! Thanks again. :)
__________________
apple*tart is offline   Reply With Quote
Old 08-04-2009, 07:03 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I do not add salt to my compound butter. Think of it this way. You already buy unsalted butter so why would you then turn your unsalted butter into salted butter? I can always add salt to whatever I am using the compound butter for.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-04-2009, 07:06 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
We usually use compound butter with steaks and sometimes roasted corn on the cob...We salt our steaks and corn so no need to salt unsalted butter

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-04-2009, 07:17 PM   #6
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
Quote:
Originally Posted by GB View Post
I do not add salt to my compound butter. Think of it this way. You already buy unsalted butter so why would you then turn your unsalted butter into salted butter? I can always add salt to whatever I am using the compound butter for.
For myself, I only buy unsalted butter, and there are times that I make compound butter for items I don't salt in advance, such as garlic bread or bread sticks for the savory side, and peach or apple butter on toast for the sweet side. A very small amount of salt makes a noticeable difference, without too much salt that is found in normal salted butter.
__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-04-2009, 07:22 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
For those times Arky, I sprinkle salt on after the fact. That way I can control the exact amount I use.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-04-2009, 07:25 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,405
Taste the butter and add salt if you think it needs it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-04-2009, 07:28 PM   #9
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
Quote:
Originally Posted by GB View Post
For those times Arky, I sprinkle salt on after the fact. That way I can control the exact amount I use.
That's like adding the herbs and spices to a soup after it's in serving bowls on the table. Mixing in advance affects all of the blended compound butter and doesn't make the salting hap hazard after the fact.
__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-04-2009, 07:33 PM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Arky View Post
That's like adding the herbs and spices to a soup after it's in serving bowls on the table.
Isn't that exactly what you are doing when you use a compound butter? You do not use a compound butter during cooking usually. it is for finishing (adding after the soup is in the bowl so to speak).

I would hardly call salting after hap hazard. In any event, when I make compound butter I make a stick at a time. I am not using the full stick in any one use so the butter will be used on various foods. I would much rather control the salt per that particular foods requirements then be stuck with salt already added which the food I am using it on may or may not need it for. For instance, when I cook steak I use a dry brine method which salts the steak from the inside out meaning there is no need to add more salt. If I were to then add a salted compound butter to that then it could potentially be too much salt.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.