Greg Who Cooks
Executive Chef
I've always used unsalted butter for two reasons: you can always add salt but can hardly take it away, and it seems to me that too many of our foods have salt added so I get better control by not using salted butter.
About the only thing I was able to discover by Googling my question is that some people think unsalted butter is likely to be fresher, presumably because salt can be used to extend the shelf life of butter.
I have my reasons for using unsalted butter, but I'm having difficulty finding reasons why anybody would want to use unsalted. The only idea I've been able to come up with is possibly when butter is used as a spread (like on toast) people like a little salt taste and it's convenient to not have to sprinkle salt as an extra step.
So I give up. Why use salted butter?
About the only thing I was able to discover by Googling my question is that some people think unsalted butter is likely to be fresher, presumably because salt can be used to extend the shelf life of butter.
I have my reasons for using unsalted butter, but I'm having difficulty finding reasons why anybody would want to use unsalted. The only idea I've been able to come up with is possibly when butter is used as a spread (like on toast) people like a little salt taste and it's convenient to not have to sprinkle salt as an extra step.
So I give up. Why use salted butter?