Unsalted vs salted butter

[cassie]

No one but Chef Ramsey would notice the difference - and he wouldn't be caught dead eating bread machine bread ... so you (and all the rest of us ) are safe!

What is wrong with bread machine bread? I can make a nice fluffy loaf with one. When I try making bread by hand my loaves could be used as cobblestones.

 

[BigBlueHen53]

I my KitchenAid!

 

[Ikslo]

I think there is a huge difference between unsalted and salted. I can usually tell. But I don’t have a lot of salt in my diet. I find most restaurant food too salty. I only add salt for certain dishes. My staple seasoning is pepper.

Then again, I used to take bites out of the butter in the fridge as a two year old and still to this day load too much (in some people’s minds) butter on any toasted bread. I still taste butter right from the stick…if it’s unsalted.

 

[Ikslo]

Adding that I can also tell when margarine has been used instead of butter. Woe to the server who tries to pass off margarine as butter!

 

[BigBlueHen53]

If you use unsalted butter in cooking/ baking, then you have better control over the salt in the recipe. If you use salted butter, you may have to adjust the salt in the recipe a bit or your end product may come out tasting over salted. Test kitchens typically write recipes using unsalted butter.

 

[BigBlueHen53]

Adding that I can also tell when margarine has been used instead of butter. Woe to the server who tries to pass off margarine as butter!

And I can tell when white sugar was used in a bread recipe instead of honey!

 

[BigBlueHen53]

(They call it plant butter now, in some cases, not margarine!)

 

[Ikslo]

(They call it plant butter now, in some cases, not margarine!)

And people just smile and nod and eat it

 

[C Siena]

I think there is a huge difference between unsalted and salted. I can usually tell. But I don’t have a lot of salt in my diet. I find most restaurant food too salty. I only add salt for certain dishes. My staple seasoning is pepper.

Then again, I used to take bites out of the butter in the fridge as a two year old and still to this day load too much (in some people’s minds) butter on any toasted bread. I still taste butter right from the stick…if it’s unsalted.

Ditto on unsalted butter. We don't use much salt and agree much of the food at restaurants is too salty for us. I also recently made butter from our raw milk, it remains in the freezer until use.

 

[C Siena]

(They call it plant butter now, in some cases, not margarine!)

It's marketing. Change the name but the product is still processed or ultra processed.
How about genuine faux butter?