Question about butter

[mntleo2]

When you are following a recipe that calls for butter do you assume that the butter is salted or unsalted if the recipe doesn't say? As someone who has cooked for over 40 years, the only recipes I have seen specified unsalted I would say that if the recipe calls for butter, it is assumed the butter is salted. But someone just told me that in baking recipes it is ALWAYS assumed that the butter is UNsalted. I have "adjusted" recipes calling for salt if I am using salted butter for my own taste, but never "assumed" ALL butter HAD to be unsalted in baking. Is this true?

Inquiring minds want to know!

Cat in Seattle

2 votes, 0 passes | Time left: Unlimited
	Butter is always unsalted
	1 (50%)
	Butter is salted unless the recipe specifies to use unsalted butter
	1 (50%)
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[TreasonousBastard]

1. I voted always unsalted, but I don't believe it...

the recipes and cookbooks tend to assume unsalted because, as one chef said, with salted you can't regulate amount of salt in the recipe and the salt in the butter may disguise some off flavors.

That is true, but I ignore the advice. I usually use salted butter and the resulting baked goods never seem to suffer from it.

[cbayer]

2. I only buy unsalted, so that is what goes in all my cooking.

If I want salt, I can add it, but I love the taste of unsalted butter.

[Warpy]

3. Use unsalted. You can correct the seasoning later

It's impossible to remove salt if you've used too much of it.

Salted butter is a little better on bread and vegetables. It's often too much when used in cooking.

[gkhouston]

4. Whose recipe is it? If it's a professional cookbook, I assume unsalted unless stated otherwise.

If it's something done by home cooks (church ladies, etc.), I assume salted unless it says otherwise. I sometimes keep both on hand, but usually just use unsalted and add a touch of salt if I think it's needed.

[grasswire]

5. also depends on how old the recipe is

Unsalted butter was not generally available in groceries, not too many years ago.

[grasswire]

6. we have had this discussion here a few years ago...

...with strong arguments for both ways to use butter.

I like this rule: Unsalted butter is an ingredient; salted butter is a condiment.

But I don't think it matters a great deal either way. I like unsalted butter on really good sour bread. But I like salted butter to make grilled sandwiches.

[freshwest]

7. +1

[Lucinda]

8. Hey Cat! I ALWAYS use salted butter...even in baking

and adapt the recipe if I need to reduce the salt. I know....that's not what is recommended. But I prefer the taste.

I also rarely use regular table salt. I use Kosher or Seasalt.