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Anyone use unsalted butter on their foods? How does it taste, does it have enough flavor? I’ve read the pros and cons on its taste.
Salted vs unsalted butter.
- Thread starter aquariuscsm
- Start date
That's all we use. Have been using it for years. Tastes like butter. On the other hand, I can't discern a major taste difference between regular butter, French butter or Irish butter, so my input may be worthless.
Tasteless
Unsalted is for baking and some cooking. Salted is for eating and most cooking. Ghee is where it is at for good cooking though.
It depends on what you're cooking. In baking, unsalted butter is usually preferred to ensure the rich creamy flavor is preserved in the recipe. In baking recipes that do require a precise amount of salt, it's still better to use unsalted butter and add the salt needed. This is because the amount of salt in salted butter can vary rather wildly from brand to brand and even between two sticks of the same brand.
Salted butter is good for sauteed recipes, to put on toast, to flavor a steak, and other areas where the salt can help bring out flavor.
Salted butter is good for sauteed recipes, to put on toast, to flavor a steak, and other areas where the salt can help bring out flavor.
This. Unsalted butter tastes like nothing when used as a spread, just a vague greasy sensation.
And ghee (or clarified butter) is the bomb for frying and anything requiring a high temperature fat. Good for making popcorn too.
I don't think I've ever bought butter in my life. And not even a tub of fake butter in over 10 years. The taste doesn't do anything for me and the fat is a turnoff unless you use it as an ingredient in baking.
I remember one time I purchase unsalted and the better half told to always get salted. I'm guessing because we keep a stick on the counter in a covered butter dish all the time. I can tell you a four pack will last us months.
If you're an old @ss then you'll like salted.
We use unsalted for almost everything. Salted is good for spreading on bread or maybe corn, especially if your're an old @ss who has lost his taste buds
Have you tried cultured butter? President (salted and unsalted) can be found in grocery stores but it's a little pricey.
We use unsalted for almost everything. Salted is good for spreading on bread or maybe corn, especially if your're an old @ss who has lost his taste buds
Have you tried cultured butter? President (salted and unsalted) can be found in grocery stores but it's a little pricey.
This is the #1 craziest thing you have ever posted.
Fry eggs?
I only use unsalted butter when recipes call for it, such as in baking/candy making.
When clarifying butter, you really get an idea of how much salt is in butter. Have you ever tasted the milkfat that is the waste product when clarifying butter? It is REALLY salty.
When clarifying butter, you really get an idea of how much salt is in butter. Have you ever tasted the milkfat that is the waste product when clarifying butter? It is REALLY salty.
