topic Re: I discovered something recently in Kitchen

I discovered something recently

GoneButNotForgotten — Thu, 22 Oct 2020 14:12:56 GMT

My DH has been advised by his doctor to lower his salt intake--his BP is creeping up a little, so I'm even more careful than usual when shopping.

One thing we decided to do was to switch to unsalted butter. It took me a while to get used to it but I've noticed that I seem to be able to taste the actual cream more. Am I imagining it? or has anyone else had this experience?

Re: I discovered something recently

deeva — Thu, 22 Oct 2020 14:25:11 GMT

I began using unsalted butter when I bake. Now I use it for everything. IMO it tastes better.

Re: I discovered something recently

okaywitheasypay — Thu, 22 Oct 2020 14:26:58 GMT

I don't notice much difference in taste of no-salt butter.

I have to watch salt intake . One of my doctors said some people are more salt sensitive than others. I find label reading important . It is scary to look at some items. I have seen some fast food items that have more than a days worth of sodium in one item. A lower salt item can usually be found thank goodness and nowdays it is pretty easy to find .

Re: I discovered something recently

aroc3435 — Thu, 22 Oct 2020 14:43:08 GMT

@GoneButNotForgotten I switched to unsalted butter about thirty years ago and, yes, I definitely can taste the cream in it. I very much prefer it to the salted type. Try tasting the more expensive European style butters, like Kerry Gold, or Plugra, for a real taste experience.

So much easier just to keep one type of butter on hand rather than two.

The unsalted, too, is so much better used in baking and on baked or toasted items, like Thomas' English muffins.

aroc3435

Washington, DC

Re: I discovered something recently

sunshine45 — Thu, 22 Oct 2020 15:00:19 GMT

i generally do not like using unsalted butter except in recipes. if i do use it i almost always add salt anyways. i think it is because i like the sweet/salty taste when spread on toast or muffins.

LOVE kerrygold and other special brands of butter. they usually make both salted and unsalted. kerrygold even makes an herb butter.

Re: I discovered something recently

Carmie — Thu, 22 Oct 2020 15:02:06 GMT

I actually hate the taste of salt. I try to avoid it when I can.

I buy unsalted butter, as well as the salted type...the unsalted is for me.

Be forewarned, unsalted butter goes rancid if it is left on the counter in a warm house. It doesn't stay fresh for long like the salted type. The salt acts as a preservative. I have had to throw away a lot of butter that I forgot to refrigerate.

Re: I discovered something recently

GenXmuse — Thu, 22 Oct 2020 15:16:06 GMT

I use unsalted only due to sodium concerns as well.

Re: I discovered something recently

suzyQ3 — Thu, 22 Oct 2020 16:16:58 GMT

Much prefer unsalted. We've used it for years. It is highly recommended for baking, which we don't do too much these days.

Re: I discovered something recently

Grouchomarx — Thu, 22 Oct 2020 17:09:02 GMT

I'm the opposite, I only use salted butter and find unslated bland. One time we were shopping for ingredients to make a traditional Thanksgiving dinner with a French couple we were good friends with. At the time I had been brainwashed by all the people on the Food Network always saying to use unsalted butter in everything. Anyway, I picked up a package of unsalted butter and when we got back to their house, you would not believe the HORROR the wife expressed that I bought that. She was like, what are we gonna do, we can't eat this with bread. She was very dismayed. You know how the French are with their baguettes. It was a scary moment for me! Anway, some people really need their salted butter, such as myself!

Re: I discovered something recently

drizzellla — Thu, 22 Oct 2020 17:24:19 GMT

I noticed that more and more recipes are stating to use unsalted butter.

I bought unsalted butter by accident the other day. Wondering if I will be able to taste the difference.

Re: I discovered something recently

Desertdi — Thu, 22 Oct 2020 17:38:02 GMT

The amount of salt in butter is minimal. It was originally added as a preservative.

Re: I discovered something recently

J Town Girl — Thu, 22 Oct 2020 18:06:43 GMT

I use unsalted butter in baking and cooking but I use Kerry Gold salted butter for our table use. I'm not really too concerned because we use very little butter. I'll put a very small amount on my toast or english muffin but my husband seldom uses butter at all. He prefers almond butter or a low sugar jam or jelly.

This time of the year he is into the pumpkin butter from Trader Joe's. There's no worry of having to share it with me. I cannot stand the taste of pumpkin.

Re: I discovered something recently

msgb — Thu, 22 Oct 2020 18:34:31 GMT

Unsalted butter is the only thing that my husband and I use.

I bake a lot and many of the recipes call for unsalted.

The two of us are also sensitive to salt and I tend to think that salted butter is over salted in my taste.

Re: I discovered something recently

kamped — Thu, 22 Oct 2020 21:24:44 GMT

Re: I discovered something recently

kamped — Thu, 22 Oct 2020 21:26:34 GMT

Re: I discovered something recently

Snooky60 — Fri, 23 Oct 2020 00:10:00 GMT

@Carmie - ohhh. Thanks for this info. I usually get the unsalted but sometimes we like to leave butter out to spread easier. Maybe I'll have some salted on hand for that purpose. 💗

Re: I discovered something recently

loriqvc — Fri, 23 Oct 2020 02:57:51 GMT

I think it really depends on the brand as to whether there's a major difference between salted and unsalted butter. I learned this the hard way years ago; I was out running errands late in the evening and happened to be stopping by Target on the way home, so I just bought the store-brand salted butter there like I typically did at my local grocery store. I was using it for baking, but I had always used salted butter in my recipe with no concerns, so I didn't think twice and baked my cake as usual. We were absolutely shocked and disgusted when we dug into that cake the next day—it was a total salt bomb! (And my family has more salty/savory than super-sweet people in general.)

Needless to say, even though I sometimes splurge on the very nice (and expensive) unsalted butters for specialty breads or occasions where the butter will be more of the star, I have returned to my trusty local store-brand salted butter for everyday use and won't be tempted to stray again anytime soon...