- November 3, 2005
- 8 Comments
- General, Guilt, Health & Beauty
Unsalted Butter = Why bother?
I don’t get it. Martha Stewart seems to use it in every recipe that calls for butter. I use the regular stuff. I guess I’m a rebel after all.
But seriously… is there a reason (like maintaining some sort of chemical balance), or is it simply to limit salt intake/salty flavor? I haven’t been able to taste the difference. It escapes me… if I’m gonna eat a stick of butter (bathed in flour, sugar, vanilla, eggs and chocolate chips) then why skip the salt? In my opinion, butter isn’t butter without the salt.
I think I’ll put this post under my “wellness” category… While I am categorizing, I guess I should include it under the “guilt” category too…
8 Responses to “Unsalted Butter = Why bother?”
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Martha likes to have control over the amount of salt she puts in her recipes. Seriously. The only thing I use unsalted butter for is butter cutout cookies. I think because there is a lot of butter that goes into them and I don\’t want that much salt in the cookie dough.
I think it\’s just to limit salt intake.
Good Eats Alton also uses unsalted butter, and so I use it because they told me to, there\’s no price difference, and I can\’t tell a taste difference.
that always puzzled me too.
I\’ll give you an \”amen\”, sister. Unsalted butter is just yucky. I use salted for everything!
Apparently, most chefs perfer to use unsalted butter because they can better control the amount of salt in the food they’re preparing. Some brands of salted butter are more salty than others, although I doubt I’d be able to tell. I made chocolate chip cookies recently and only had salted butter on hand, and they still tasted great.
Thanks for the compliment, btw. I’m pretty sure the cuteness is a survival mechanism.
A bit off topic…but I worked for Kmart for years…aka Martha-Mart. My all time favorite product by Martha…mint scented poison free ant killer. You can\’t make this stuff up!
I grew up with unsalted butter (salted doesn\’t exist in Europe that I know of), and far prefer it. My question would be, \”Salted butter – why bother?\” If you want butter, have butter. If you want salt, add salt. They\’re two different things. One is dairy, one is earth mineral. I think it just depends what you grew up with. I don\’t add salt to anything except corn on the cob and tuna fish salad.
I never use unsalted butter either. I never wanted to make a special trip to buy it and I thought everything tasted fine without it. Guess I\’m not that much of a conisseur.