I like my butter like I like my posts on BITOG... extra salty 
Salted vs unsalted butter.
- Thread starter aquariuscsm
- Start date
Thank you, you saved me from wasting $4. I was going to buy unsalted next time but I know not to now!
- Joined
- Dec 30, 2006
- Messages
- 29,558
Yes definitely stick with salted. Unsalted butter to me tastes like eating plain lard or something.
4wd
$50 site donor 2026
Once in a while I cook for say 8 people - I’ll get unsalted and Tony’s for corn on the cob …
(cooked in foil) …
Other than something like that - will grab salted and not add salt …
(cooked in foil) …
Other than something like that - will grab salted and not add salt …
I've been experimenting with different brands and styles of butter. Right now I'm tasting a variety of salted French butter. The latest purchase was this one:
Previously, I tried a different variety of this butter, with a different type of salt that had smaller grains. I very much liked the flavor of the butter and the salt added both complexity and more flavor than unsalted butter, which I've generally been using almost exclusively. The salt in this variety has larger grains, and I'm looking forward to comparing the two.
I'll continue to use unsalted butter for cooking and baking, but as a table spread for toast, bread, and muffins, the salted is, for me, the hands-down winner.
I've been a frequent user of Kerry Gold, but thus far I like the French butter a lot more., although the KG had been unsalted. My next purchase will be KG salted.
Previously, I tried a different variety of this butter, with a different type of salt that had smaller grains. I very much liked the flavor of the butter and the salt added both complexity and more flavor than unsalted butter, which I've generally been using almost exclusively. The salt in this variety has larger grains, and I'm looking forward to comparing the two.
I'll continue to use unsalted butter for cooking and baking, but as a table spread for toast, bread, and muffins, the salted is, for me, the hands-down winner.
I've been a frequent user of Kerry Gold, but thus far I like the French butter a lot more., although the KG had been unsalted. My next purchase will be KG salted.
Unless a recipe calls for it, I don't stock it at the house. Even the few times I made butter I always added a pinch of salt
Unsalted butter is intended for baking, but we use salted butter for everything. Haven't bought margarine in years.
Decades. Butter is so much healthier than margarine. Funny too, because I remember back in the '60's that margarine was widely believed to be the healthier option to butter.
he nutritional "experts" have lied to to the American consumer so many times in modern history, they have lost credibility.
Most baking recipes call for salt, so I just use salted butter for evrything, EASY. I'm convert, we've only ever used unsalted butter until the last year or so. Margarine? No thanks.
Last edited:
And lard may be healthier still ... good quality, rendered lard (not the hydrogenated junk at most supermarkets). It has about 20% less saturated fat than butter. It's also higher in monounsaturated fats, which are good for cardiovascular health. Lard is also rich in oleic acid, the same fatty acid that is in olive oil and which is praised for its health benefits.
About once a year I render my own lard from the pork butt I buy when I make my Chili Verde dish. I'll also purchase manteca from the local Mexican markets or from our Local Butcher. I use the lard when sauteeing various types of meat for certain dishes and have just started experimenting with using it in baked goods. It's a surprisingly good choice when making Chicken Paprikash.
