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when a recipie calls for butter...

that's like arguing over 2% milk vs. 1%.

It doesn't really matter.

I've used them interchangably and never noticed a difference myself. Buy whichever is on sale I guess. Or go with unsalted to be easier on your blood pressure.

If anyone knows if there is, in fact a difference... do tell!
 
I think they usually intend salted. But I only buy unsalted.. so if it's ever a question, I add a pinch of salt
 
For cooking, it's always unsalted butter... some recipes call for salt (table), others don't. And you have more control over the sodium content if you start with none.
 
Look at your Butter. Regular salted butter says 'Butter'
Now, look at your unsalted butter, it says 'Unsalted Butter'

Therefore Butter = salted butter
 
Originally posted by: misle
Look at your Butter. Regular salted butter says 'Butter'
Now, look at your unsalted butter, it says 'Unsalted Butter'

Therefore Butter = salted butter
Click to expand...
That's what I was thinking
 
does the recipe call for additional salt ? sometimes you can tell by how much salt the recipe calls for.
 
Salted. When unsalted is to be used it is specified.

Most recipes account for the salt content of butter. The poster a few post up whose fiancee is a chef is correct to though as a chef would want too have complete control over the salt content.
 
Originally posted by: Looney
For cooking, it's always unsalted butter... some recipes call for salt (table), others don't. And you have more control over the sodium content if you start with none.
Click to expand...

Originally posted by: DingDingDao
Unsalted, for sure. My fiancee, who is a chef, is 100% positive.
Click to expand...



Correct, unsalted butter is meant for cooking (especially baking) where control over added salt is important. Too much salt and certain recipies (like bread) do not come out correctly. Salted butter is for general eating (bread, corn, waffles, etc.

If you are baking always use unsalted. And when frying with butter, always use a low temperature or you will begin to break down the fats and destroy the butter it's self. It will separate and then becomes useless for cooking. If memory servers me correctly I think the highest temperature that you want you pan to heat up a pan to ment butter to is 163°F but It migh be 173? I forgot how hot and all the scientific details of what happens to butter when overheated. Just dont get it too hot. It's a differant story if you are baking.
 
Originally posted by: SparkyJJO
butter is butter is butter is butter.....
Click to expand...

Some of you guys need to take some cooking lessons. There is a differance between butters, especially American and European butters. European butter has a differant fat content, that is especially true with Danish butter. (Mmmm.... Danish butter)
 
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