Salted or Unsalted Butter???

[emmy75]

I've been baking alot lately and although my cookie recipe calls for unsalted butter I never use it. I use salted butter.

That got me to thinking about why the need for unsalted butter. Does it really make that much of a difference. I googled it and many people wrote that not only is unsalted butter a good way to control the amount of salt being used (obviously) but also salt can a mask the true flavor of foods or certain ingredients.(also obvious).

some went on to say that using unsalted butter makes baked goods taste better. to boot when baking, not cooking, one should always use unsalted butter.

like ive said i always use salted butter. my cookies and baked goods are never too salty for me, or anyone else that eats them.

for those of you who love to bake, do you use unsalted butter and if so do you think it really makes a difference in the taste of the final product.

 

[NOYB]

I always use unsalted butter but haven't baked anything in a long time. I salt to taste and use whole salt like Celtic or Himalayan as I don't buy any 'processed' food. Don't use much salt anyway. Unsalted is so sweeeet. Don't like standard table salt and the ones I mentioned taste soooo much better. Salt used in the proper proportion will accentuate the flavors in food. For me if I can taste salt there's too much. I even take a little bit of good salt and add to my drinking water but not enough where I can taste it. Makes the water a bit sweet and studies have shown it actually improves cellular hydration more than just plain water. You also get the added benefits of some trace minerals when using true salt and not the refined/processed table kind.

 

[zoidb3rg]

i use salted butter, and if i'm baking well then whatever is at hand.

 

[emmy75]

i bought unsalted butter one time just to try it and I didnt like it on my bread. i toasted my bread, buttered it with unsalted and then put cinnomon and sugur on top. i was stoned while eating it and could taste the difference in the butter.

i use sea salt when i make pizza dough but thats only becuase the person who wrote up the recipe says to use it.

one thing seasalt doenst have is iodine which is very important to the body. thats why it is added. and thats the only differnce between the salts.

but unsalted butter, not a fan unless salt is added somewhere else.

i guess i will try baking with unsalted butter to taste the difference

 

[narutonut]

Ok from a chef's point of view I only use unsalted butter for everything. As far as baking goes we use unsalted to 1 control flavor by having control over all the salt content. and 2 chemistry. pastry work generally requires great accuracy for consistent results and salt effects chemical reactions in the cooking process that effect rising and whether or not fats stay in suspension or your cookies get a bit greasy. Just like R/O water in hydroponics unsalted gives you more control over your baked goods!

 

[chubbynugs]

Ok from a chef's point of view I only use unsalted butter for everything. As far as baking goes we use unsalted to 1 control flavor by having control over all the salt content. and 2 chemistry. pastry work generally requires great accuracy for consistent results and salt effects chemical reactions in the cooking process that effect rising and whether or not fats stay in suspension or your cookies get a bit greasy. Just like R/O water in hydroponics unsalted gives you more control over your baked goods!

So brownies made with unsalted butter arent greasy?

 

[Lady J'adore]

I'm a salt lover myself. I always buy salted, never really paid much attention to what my recipes called for.

Mmm cookies.

 

[emmy75]

to each his/her own. people should use whatever they want. the butter thing is like the salt thing. ever notice that chefs on tv always use seasalt or kosher salt? why not regular salt with iodine?

and all my baking recipes call for unsalted butter.

to the layman the quality of ingredients usually doenst matter. but to a chef, or those of us who are perfectionists or anal, it does.

 

[NOYB]

why not regular salt with iodine?

It's simple for me...the main reason I use natural salt is it tastes better. Regular table salt is the worst IMO.

 

[copperheadroad]

unsalted

 

[narutonut]

Table salt contains iodine which you can taste. And as far as unsalted butter = non greasy brownies? Well the reality is that in baking too much salt increases the likelihood of breaking the delicate chemical bonds that cause the difference between great and awful. As was said above most people don't care but those who do make better medibles. And nothing is too good for my patients. How about yours?

 

[memyselfandi]

I use GHE ( indian butter ) it's better doesn't burn as normal butter.

Unsalted butter is always better the salted butter, it can stand higher temps

 

[jammie]

according to alton brown on food tv salt is or was added to lower quality butter to disguise the the taste. i buy whichever is on sale.

 

[Perpetual]

salt is delicious.....mmmmmmmm...flaaavor

 

[emmy75]

I use GHE ( indian butter ) it's better doesn't burn as normal butter.

Unsalted butter is always better the salted butter, it can stand higher temps

Im indian, not the feather kind, and i love the taste of ghee. its really great for frying foods as well cause it has a high cooking temperature. however it is very high in cholestrol. i would use it otherwise on a regular basis.

another great thing about ghee is that it lasts forever

 

[Backwoods Bud]

I always opt for the unsalted butter.

 

[Bumble Buddy]

Yeah, the salt can change the texture of dough, not sure but I think flour tends to hydrate less with salt.. some recipes recommend adding salt late in the mixing.

I cut my salt intake back drastically years ago, it drastically changed my perception of salt, can't eat things like salt covered pretzels anymore; yuck why ruin a nice pretzel with all that salt?. I think people eat way too much salt in general, leads to things like hypertension, gout, and kidney problems. A small amount of salt can enhance some flavors, but too much salt covers up the flavors, which is the main reason I stopped using much salt.

BTW its iodide.

 

[Med n More]

Unsalted.

Unsalted.

You can always add salt to your recipes.

 

[Moldy Dreads]

Does Iodide really make a difference in salt? Will I get sick if my salt doesnot have it?
I mean, are we like Iodide deficient by nature?

 

[Med n More]

Does Iodide really make a difference in salt? Will I get sick if my salt doesnot have it?
I mean, are we like Iodide deficient by nature?

"We" are deficient because most people no longer consume enough fruits and vegetables. Salt was supplemented with it because it is the most commonly (overly) used food product.