Poll of the Day > This topic is 100% Pure Butter (Unsalted)

(+) Yeah! (+)

Use it to make cakes!

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I can't believe it's not salted.
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I definitely prefer salted.
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reminder that you should not store unsalted butter outside of the fridge (or freezer)

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Always use unsalted for baked goods.

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Clench281 posted...

reminder that you should not store unsalted butter outside of the fridge (or freezer)

i have one stick of butter that i put outside my fridge last night... i had to soften it to use to make a cake.

but other than that, i keep my butter in the fridge.

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I don't use butter often but if I do I go with unsalted because I can add salt if I need to.

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Yeah, good rule of thumb

,salted for fries and savory bakes

unsalted for bakes and sweet dishes.

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i can tell the difference between butter and i can't believe it's not butter

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People that swear by unsalted butter are either being pretentious or speaking from tradition, but not experience. In the overwhelming majority of applications, you are perfectly fine to use salted butter in place of 'called for' unsalted.

In truth, the overall saltiness will be more greatly affected by whether you use kosher or table salt. Your bakes could be more greatly affected by the variation in size or fat content from one egg to another.

Salted butter lasts longer and is safer to store for extended periods at room temperature.

Further, if you ARE worried about the ending salt content (which you probably don't need to worry about), you are probably going to be adding salt elsewhere in the recipe anyway. Simply hold back a quarter teaspoon of salt for every stick of salted butter used.

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Clench281 posted...

quarter teaspoon

A WHOLE QUARTER TEASPOON?

Are you mad!

Clench281 posted...

Further, if you ARE worried about the ending salt content (which you probably don't need to worry about), you are probably going to be adding salt elsewhere in the recipe anyway. Simply hold back a quarter teaspoon of salt for every stick of salted butter used.

And if you pay attention, you'll notice a lot of recipes that call for a cup of unsalted butter also call for half a teaspoon of salt, meaning you could just use salted butter anyway.

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Dmess85 posted...

Yeah, good rule of thumb

,salted for fries and savory bakes

unsalted for bakes and sweet dishes.

You put butter on french fries?
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You thought it was butter, BUT IT WAS RYE WITH MAYO!
.

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People have gotten up their ass too much about the perfect ratio of salt for every single baked dish. Following a recipe fully? I guess. But, maybe you like a bit more salt than the person who made the recipe, maybe you use a different type of salt than they do, who knows.
A pinch of salt won't kill anything, it's fine.

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Today was a bad day, their was a man throwing butter and cheese at me, how dairy.

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Too much shit has salt in it, so I might as well cut it out where I can. Unsalted butter still lasts a long-ass time. If I need salt I can always add it. Try removing the salt from salted butter.

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shadowsword87 posted...

People have gotten up their ass too much about the perfect ratio of salt for every single baked dish. Following a recipe fully? I guess. But, maybe you like a bit more salt than the person who made the recipe, maybe you use a different type of salt than they do, who knows.
A pinch of salt won't kill anything, it's fine.

That said, you do have to be a bit careful about how much salt you use in making bread, since using too much can kill your yeast. That's usually a difference of a whole lot more than a few pinches, though.

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adjl posted...

That said, you do have to be a bit careful about how much salt you use in making bread, since using too much can kill your yeast. That's usually a difference of a whole lot more than a few pinches, though.

Just make a flatbread then. :P
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Unsalted butter costs like $2 more per block. The extra salt in salted butter isn't bad enough for me to care.

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adjl posted...

That said, you do have to be a bit careful about how much salt you use in making bread, since using too much can kill your yeast. That's usually a difference of a whole lot more than a few pinches, though.

Yeah, that's completely understandable.
But, the majority of other baking stuff? Not a big worry if you use salted vs unsalted butter in your cookies.

It's useful for 100% accurate no fuss industrial scale baking recipes, but that's not what we do, and, you should probably adjust to your taste anyway. Add some nuts, or caramel, or whatever you want.

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Big butter Jesus
Sweet cream Jesus
O country-fresh Jesus
Unsalted Jesus
O promise Jesus
Imperial Jesus
Can't believe it's not Jesus
Oleo Lord

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faramir77 posted...

Unsalted butter costs like $2 more per block. The extra salt in salted butter isn't bad enough for me to care.

Huh, I guess it depends on what brand or store you're buying from because for me it was actually like ten cents cheaper for the unsalted.

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Revelation34 posted...

Just make a flatbread then. :P

You usually still want at least some yeast activity in most flatbreads, since otherwise you end up with a really dense texture, plus you miss out on the flavour that fermentation gives (which is a big part of making tasty bread). Making flatbread doesn't typically entail leaving out the yeast entirely, just skipping the proofing step before baking them so they don't have a chance to rise.

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