Salted vs unsalted butter.

BMWTurboDzl said:
ROFL..

No French toast? Pancakes?

Olive oil guy?

Man, nothing better than butter/olive oil basted fried egg with a couple of grains of coarse salt on top of the yolk. With or without turmeric and pepper.
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Not to go off on a Tarantionesque tangent but do you know what they call French toast in France? Pain perdu. Lost bread. The French did not invent French toast, the Romans of antiquity did. They called it pan dulcis, which meant pleasant bread.
 
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aquariuscsm said:
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.
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I've used unsalted for the whole of my life, and it tastes like butter, something I cannot taste in the salted version because of the salt!
Salt does NOTHING to improve the taste of butter, it's there only as a preservative, but for people who have never tasted the Real thing it
has become the standard. Change is hard to do no matter the direction.
 
Pelican said:
I've used unsalted for the whole of my life, and it tastes like butter, something I cannot taste in the salted version because of the salt!
Salt does NOTHING to improve the taste of butter, it's there only as a preservative, but for people who have never tasted the Real thing it
has become the standard. Change is hard to do no matter the direction.
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Overuse of salt and sugar corrupt the taste buds. I have coworkers who will reach for the salt shaker before even having tried a dish. And that's with restaurant food that's generally already pretty salty. I don't get it. You can always add salt to taste but you cant get remove it from your food.
 
vavavroom said:
Overuse of salt and sugar corrupt the taste buds. I have coworkers who will reach for the salt shaker before even having tried a dish. And that's with restaurant food that's generally already pretty salty. I don't get it. You can always add salt to taste but you cant get remove it from your food.
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OT but I've noticed that bold flavors from Asia and S. America, India, Mediterranean, have really changed my ability to taste certain things like authentic Italian.
 
If you cut down on your salt for a while you can taste everything better - or at least that is what happened for me.

I will agree that unsalted butter doesn't taste like much, but it adds depth to whatever its on - it makes things with a mellow flavor like bread or corn on the cob taste bolder if that makes sense - their tastes stand out more.

If your used to everything being salty - it will take a while. And after a while things you liked before will taste like pure salt to you.
 
Unsalted butter goes rancid pretty quickly if you don't keep it in the refrigerator. I never by the unsalted kind. If I'm baking with it, I just reduce the salt in the recipe a bit.
 
atikovi said:
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.
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atikovi said:
#1. How so?

Heck no. Cooked eggs smell like feet. YUCK!
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i-have-contained-my-rage.gif
 
ripcord said:
Unsalted butter goes rancid pretty quickly if you don't keep it in the refrigerator. I never by the unsalted kind. If I'm baking with it, I just reduce the salt in the recipe a bit.
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A French butter crock, which contains water, is the only way I'd leave butter out of the fridge at reasonable ambient temperatures. I don't mind taking a small quantiy of butter of the fridge and letting it soften for a few minutes. Warm, soft butter is something I do not care for. To me, it has a ketone odor. To others it may smell like unwashed feet.

Hey atikovi, how about some scrambled eggs cooked in butter and served on a sweaty gym sock? 🤣
 
unless you are salt sensitive use salted butter + grass fed brands are best IMO. salt is a necessary nutrient for many reasons, be aware cheapie table salts may have non salt junk in them, + saturated fats are stable + healthy unlike junk inflammatory seed oils aka soy, corn, canola , etc
 
atikovi said:
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.
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Any chance you are going to be reveled/identified as the Stanford University professor's subject at his Alien/ UFO disclosure?

Not sure any adult human in the history of the earth that has not purchased butter at least once in their human lifetime if it was available for them to purchase.
 
vavavroom said:
Hey atikovi, how about some scrambled eggs cooked in butter and served on a sweaty gym sock? 🤣
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I'll tolerate a small amount of scrambled eggs when having breakfast away from home if there is nothing else. And I do occasionally buy the Hot Pocket breakfast things when on sale if I want something different from the usual breakfast, but the amount of scrambled eggs in them is minimal and I mouth breath while eating them.
 
GON said:
Not sure any adult human in the history of the earth that has not purchased butter at least once in their human lifetime if it was available for them to purchase.
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I'll use a spray or olive oil for nonstick cooking something in a pan. Just adding butter to something for flavor? No thanks. Many other fats out there that add more taste. Bacon fat, duck fat, pork fat.
 
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