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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Use Unsalted Butter For Cooking And Baking

Go for the unsalted butter. Photo by
Kasey Albano | SXC.

 

Some recipes call for salted butter, others for unsalted butter. Does it make a difference which you use?

Yes, and the answer is that unsalted butter produces more consistent results.

The salt content of butter varies from brand to brand. There can be as little as 1/4 teaspoon salt per four-ounce stick of butter, or as much as 3/4 teaspoon. You can’t tell by reading package ingredients.

Recipes that specify salted butter use less added table salt. Recipes with unsalted butter make up the difference with added salt.

But in order to make recipes consistent—especially recipes in which the amount of salt can make a difference, such as delicate cookies and cakes—it’s better to use unsalted butter and add a consistent amount of salt each time.

To convert salted butter to unsalted in a recipe, do what the dairies do and add 1/4 teaspoon of salt per four ounces of butter.

  • Check out the different types of butter and butter sauces in our Butter Glossary.
  • The history of butter (like yogurt, an accident).
  • Compound butter recipes (so many different ways to enjoy butter!).
  •  
    What happened to “sweet butter?”

    This term is often used by consumers to refer to butter that has no salt. But “sweet butter” is a misnomer, because any butter made with sweet cream (instead of sour cream) is sweet butter. The appropriate terms to use are unsalted butter or sweet cream butter; but the latter has disappeared from common use. Stick to unsalted.





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