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Posted on 11/17/23 at 3:04 pm to mmmmmbeeer
Unsalted can be heated a little higher without turning that awful brown color
Posted on 11/17/23 at 3:07 pm to LouisianaLady
Why not just use unsalted and add salt?
Posted on 11/17/23 at 6:13 pm to The Levee
quote:
Why not just use unsalted and add salt?
Why not just use salted butter from the beginning?
You should be seasoning layers and tasting as you go anyways. Most salted butter you get has a negligible amount of salt, biggest benefit I see is it doesn’t go bad as fast sitting out.
Posted on 11/18/23 at 1:42 am to riverdiver
Only unsalted butter. I don't add salt to anything we cook. Salt and pepper shakers are made so people can add to their liking. I don't want someone else determining my salt consumption.
This post was edited on 11/18/23 at 1:44 am
Posted on 11/18/23 at 7:42 am to Nawlens Gator
quote:
I don't add salt to anything we cook. Salt and pepper shakers are made so people can add to their liking.
You’re such a weirdo.
Posted on 11/18/23 at 8:24 am to Nawlens Gator
quote:
Only unsalted butter. I don't add salt to anything we cook. Salt and pepper shakers are made so people can add to their liking.
dafuq
So, if you make gumbo… you don’t put salt in it? If you cook a steak, you just throw the meat on the grill completely plain?
This post was edited on 11/18/23 at 8:26 am
Posted on 11/18/23 at 6:23 pm to dpd901
quote:
throw the meat on the grill completely plain?
No, just no salt. Salt is a legit health concern. Salt shakers let people decide how much to consume. They are put on tables for a reason. I've tasted foods that I can't understand how anyone could consume because of crazy levels of salt.
Posted on 11/19/23 at 10:29 am to Nawlens Gator
quote:
Only unsalted butter. I don't add salt to anything we cook. Salt and pepper shakers are made so people can add to their liking. I don't want someone else determining my salt consumption.
This is one of the oddest things I've read on this board.
Salt is a CRITICAL component of cooking. And no, adding salt to a finished dish is not the same as salting as you go. When you add while cooking, the flavors develop and meld differently, water is pulled out of veg and meat (concentrating flavors), you leverage the tenderizing properties of salt, etc. You don't have to go crazy with the salt/sodium to properly salt while cooking.
I get it...you cook the way you like to cook and some a-hole on a message board won't change that. Just sayin', scientifically speaking, you're leaving a TON of flavor out of your dishes by not salting correctly.
Posted on 11/19/23 at 10:35 am to Nawlens Gator
quote:
Salt is a legit health concern.
Not for anyone who doesn’t have a chronic metabolic health problem (which in the vast majority of cases wasn’t caused by salt intake).
Posted on 11/19/23 at 11:36 am to patnuh
quote:
Most of my cookbooks call for unsalted butter
And most cookbooks are written for white people in the Midwest who think a sprinkle of salt and a dash of pepper is “spicy”
Posted on 11/19/23 at 4:57 pm to mmmmmbeeer
I cook with unsalted butter only because (I think) I remember Justin Wilson saying salted butter burns easier than unsalted.
Posted on 11/19/23 at 5:52 pm to mmmmmbeeer
Salted butter, in play, for tonight all due to this thread!!
Posted on 11/19/23 at 8:22 pm to Mo Jeaux
Unsalted butter is generally used for baking. Baking is more an exact science with very little “winging it “. Baking needs to control the amount of salt .The pastry chefs I’ve had are more mathematician that cook.
Posted on 11/19/23 at 11:09 pm to mmmmmbeeer
Salted butter is for 2 purposes:
1. A table butter for spreading on bread
2. For people who don’t know how to season their food correctly
1. A table butter for spreading on bread
2. For people who don’t know how to season their food correctly
Posted on 11/20/23 at 8:16 am to Germantiger001
quote:
Salted butter is for 2 purposes:
1. A table butter for spreading on bread
2. For people who don’t know how to season their food correctly
Explain the bolded part. I don't think it makes sense.
Posted on 11/20/23 at 9:18 am to mmmmmbeeer
salted kept out for buttering bread.
un salted for cooking.
Was told once that salted butter burned faster in a hot pan. No idea of that is true or not.
un salted for cooking.
Was told once that salted butter burned faster in a hot pan. No idea of that is true or not.
Posted on 1/15/25 at 11:31 pm to Crawdaddy
quote:
Was told once that salted butter burned faster in a hot pan. No idea of that is true or not.
I've been told the opposite. No idea if it is true or not. I don't know what to believe.
Posted on 1/16/25 at 5:32 am to mmmmmbeeer
I only buy unsalted
Posted on 1/16/25 at 7:39 am to mmmmmbeeer
Depends what recipe calls for. For plain toast, salted. Cookies salted. If u use salted butter, I’ll not add as much salt the recipe calls for and let folks salt their own on plate. Lobster butter? Salted. I keep both on hand.
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