Butter


 

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DanHoo

DanHoo

TVWBB 1-Star Olympian
I'm curious what others are using. The TV chefs use unsalted and I've used both.

I anticipate this thread will wander and I'm hoping it will so I can learn.
 
Back before refrigeration, salted butter kept better. Unsalted butter was for baking because of no added salt. Since then, salted butter has gotten less and less salty to now there is hardly a difference worth discussing. They still sell two mostly for tradition and people that are looking for salted butter. No logical reason I can think of to buy salted butter unless somehow you prefer the taste and don't want to add your own salt.
 
I'm on a salt restricted diet so we always get non salted butter. But to be quite honest I really can't tell much difference if any between them.
 
ChuckO said:
Looks like margarine is eliminated from the discussion
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We have a big old tub of margarine and we use it when it is more convenient to spread. I find that for something like frying up potatoes and onions or pancakes for breakfast, margarine doesn't work as well as butter - perhaps it contains too much water that cooks off.
 
I grew on a sodium restricted diet due to a family history of high blood pressure. I learned to cook using salted butter, but as others have noted, I prefer to cook with unsalted just to control the sodium levels. Personally, while I certainly do season food, I do think that most commercial food including restaurants is over-seasoned for my tastes.

Edit: and I don't use margarine. My g/f has tried some of the butter replacement (controlling fats,) but has not asked me to cook with those.
 
Brett-EDH said:
Kerrygold salted for eating (on bread or as a spread/seasoned butter). Unsalted for all cooks so I can salt food as I see fit for each cook. I make clarified butter from unsalted too (ghee).
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Love Kerrygold but do not find it too often. Pricey. Bought a lot when Costco was stocking some but ran out - boo! The Canadian milk nazi's producers really fight dairy importation. I was making ghee for a while, but after finding the tubs at Costco ($40 CAD here), it was just not even close to financially sane to make my own any more. How much is a pound of butter there? If it goes on sale time to time as a loss leader at the odd store, but Costco tends to run the cheapest on average here at $5.50 a pound. Most stores are $6.50 - $7.00 a pound now... *sigh*

Margarine users...nothing to say to you - you horrify me and you should all be punished!! o_O
 
GrantT said:
Love Kerrygold but do not find it too often. Pricey. Bought a lot when Costco was stocking some but ran out - boo! The Canadian milk nazi's producers really fight dairy importation. I was making ghee for a while, but after finding the tubs at Costco ($40 CAD here), it was just not even close to financially sane to make my own any more. How much is a pound of butter there? If it goes on sale time to time as a loss leader at the odd store, but Costco tends to run the cheapest on average here at $5.50 a pound. Most stores are $6.50 - $7.00 a pound now... *sigh*

Margarine users...nothing to say to you - you horrify me and you should all be punished!! o_O
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Checked Costco Business and unsalted is running $3.92# and it comes as a 4 1# packs.

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funny thing is our Ghee (Costco) shows as Made in Canada.
 
Usually salted butter. If I'm using other ingredients that contain salt, like rubs, stock or cured meat, I will use unsalted to keep from over seasoning. Miriam always keeps unsalted so it's there if needed.
 
Pretty much always salted. I simply adjust my cooking to it. And always KerryGold or the Kirkland brand grass fed regardless if salted or not
 
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