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Old 07-24-2006, 04:01 PM   #1
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Difference between salted and unsalted butter (besides the salt...)?

i'm wondering if there is any major difference between salted and unsalted butter, besides the fact that one has salt and the other doesn't i assume. is one better for baking vs baking, different taste, ect? or does it not really matter which i buy? thanks, katie.

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Old 07-24-2006, 04:09 PM   #2
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Butter has traditionally been salted to help preserve it. Besides the baking issue, any cooking you do with butter will be affected by the salt in the salted butter. Unsalted butter will be fresher than salted. It's all that I buy.
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Old 07-24-2006, 04:15 PM   #3
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Quote:
Originally Posted by DaCook
Unsalted butter will be fresher than salted.
Why do you say that?
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Old 07-24-2006, 04:33 PM   #4
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Quote:
Originally Posted by jennyema
Why do you say that?
Probably because the salt preserves the product, therefore allowing your grocer to keep it on the shelf for a longer period of time, or something like that.
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Old 07-24-2006, 04:35 PM   #5
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it is easier to taste the rancidity in unsalted butter. Using such, (sweet butter) it is also easier to regulate how much salt you are using. And of course some recipes want sweet butter...but if you don't use much butter, and it sits around a while, better to buy salted.
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Old 07-24-2006, 04:49 PM   #6
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Quote:
Originally Posted by vagriller
Probably because the salt preserves the product, therefore allowing your grocer to keep it on the shelf for a longer period of time, or something like that.
But unsalted butter isn't always fresher than salted. It depends on the date of manufacture, which is usually on the box.
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Old 07-24-2006, 04:51 PM   #7
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Quote:
Originally Posted by jennyema
But unsalted butter isn't always fresher than salted. It depends on the date of manufacture, which is usually on the box.
I guess my powers of deductive reasoning are a bit rusty. Carry on!
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Old 07-24-2006, 04:52 PM   #8
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I never buy salted butter, either. The pure taste of the butter is so much better w/o the salt.

It never lasts long enough around our house to go rancid.
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Old 07-24-2006, 05:03 PM   #9
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I use unsalted butter for baking and cooking, but salted butter to spread on bread, scones, etc. The salted butter I use is Bridel, a French butter which has small grains of sea salt in the butter. Great for sandwiches and on toast.
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Old 07-24-2006, 05:06 PM   #10
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I can't think of many things that salt and butter won't improve at least a bit (OK, maybe not ice cream and strawberries). I usually use unsalted for everything and add salt/other stuff to make a compound butter when I want another flavor...........
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