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about salted vs. unsalted butter

Misc.

As I understand it, the main point of unsalted butter is that salting helps to preserve butter, so anything you buy unsalted (assuming you trust your grocer and the relevant distribution network) must be really, really fresh. The salted butter could be older; also the taste is a bit adulterated by the salt.

That having been said, I personally am only a purist about salted v. unsalted butter when it comes to butter served straight - ie. with dinner rolls at a nice meal I've prepared for guests. (Then you can really taste the difference; fresh unsalted butter is fantastic compared to salted butter). For everyday baking, like brownies, cakes, or cookies, I really don't think it matters for the final product. (I might be convinced that the final taste is a bit different for a pastry crust, but even there I have successfully substituted salted butter for unsalted without feeling like there was any drop in quality for the final result).


MsgID: 026262
Shared by: carol - jakarta
In reply to: ISO: unsalted vs. salted butter results
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: unsalted vs. salted butter results
  Genevieve
2 about salted vs. unsalted butter
  carol - jakarta
3 Ditto......
  Sarah Phillips
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