Recipe Says "Butter" - Is That Salted or Unsalted?

[Steve Freides]

I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
chips package - it calls for butter. Does that assume unsalted or
salted butter?

-S-

[Ed Pawlowski]

On Sun, 11 Nov 2012 21:27:54 -0500, "Steve Freides" <st...@kbnj.com>
wrote:

Don't know for sure, but we use salted for everything. Never had an
issue with it for baking.

[Jean B.]

I rarely use anything but salted butter, although some recipes
state that explicitly.

[Jean B.]

Oh, PS, I used to use that recipe, and I am sure I used salted
butter, so unless you really hate salted butter or can't consume
much sodium, that would be fine.

--

[merryb]

In baking, you want unsalted.

[Jeßus]

On Sun, 11 Nov 2012 21:27:54 -0500, "Steve Freides" <st...@kbnj.com>
wrote:

>I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>chips package - it calls for butter. Does that assume unsalted or
>salted butter?

I assume it's salted, unless specified otherwise.

[pltrgyst]

In recipes, "butter" *always* means unsalted, unless it explicitly says
"salted" or "sweet".

And any recipe that says "salted" should not be trusted,
because the salt level in sweet butter varies dramatically among
producers. Use unsalted, and experiment until you find the precise
amount of salt to add for that recipe.

-- Larry

[Richard K.]

"pltrgyst" <pltr...@xhost.org> wrote in message
news:k7pv0t$efk$2...@dont-email.me...

My soon to be ex once asked me to get butter once and I got unsalted
thinking it would be healthier. She refused to use it and I tried some on
toast. It was horrible.

[Farm1]

"pltrgyst" <pltr...@xhost.org> wrote in message
news:k7pv0t$efk$2...@dont-email.me...

> On 11/11/12 9:27 PM, Steve Freides wrote:
>> I'm making the chocolate chip recipe on the Ghiardelli (sp?)
>> chocolate chips package - it calls for butter. Does that assume
>> unsalted or salted butter?
>
> In recipes, "butter" *always* means unsalted, unless it explicitly says
> "salted" or "sweet".

That's a generalisation that doesn't always apply.

I'd only use unsalted butter if the recipe specified 'unsalted' and that
would be regardless of whether it was a recipe for a sweet or savoury item.
I'd use salted butter for a choc chip biscuit (cookie) recipe. I doubt
there'd be a discernable difference in taste.

[Farm1]

"Jean B." <jb...@rcn.com> wrote in message
news:agb86dF...@mid.individual.net...

Often recipes with Continental origins or from those who have a Continental
heritage seem to call for unsalted I've noticed.

[Julie Bove]

"Steve Freides" <st...@kbnj.com> wrote in message
news:k7pmr9$qkt$1...@speranza.aioe.org...

I always use salted unless the recipe says otherwise.

[meda...@gmail.com]

No, it was butter. You're an idiot.

[meda...@gmail.com]

Why don't you fuck off? Nobody cares about the sheep-shagger point of view. When we need something from you, we'll invade and take it. Fucking primitives.

[itsjoan...@webtv.net]

On Nov 11, 9:02 pm, Ed Pawlowski <e...@snet.net> wrote:
>
> On Sun, 11 Nov 2012 21:27:54 -0500, "Steve Freides" <st...@kbnj.com>
> wrote:
>
> >I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
> >chips package - it calls for butter.  Does that assume unsalted or
> >salted butter?
>

> S

>
> Don't know for sure, but we use salted for everything.  Never had an
> issue with it for baking.
>
>

Yesss! Always salted butter here, too. If I thought there might be a
salt issue I'd just use a scant less salt than what the recipe calls
for but have yet to encounter that problem.

[Ed Pawlowski]

On Mon, 12 Nov 2012 00:28:08 -0600, Sqwertz <swe...@cluemail.compost>
wrote:



>
>(*) Note that true margarine is nearly impossible to find any more.
>Even Parkay sticks now have 25% less fat than the USDA standard for
>margarine, which makes a big difference in cooking and baking. So
>having a recipe call for margarine in the first place is poor recipe
>writing. People are very likely to use a "spread" thinking it's the
>same stuff. When in fact they vary drastically in water and fat
>content.

I don't see it as poor recipe writing. Margarine is margarine and
people that would use "spread" instead are dumb. Public schools
should teach reading for comprehension.

[Michael OConnor]

I always use the unsalted butter, that allows me to better control the
amount of sodium I use, and if I'm making something that uses unsalted
I'm already covered.

[Steve Freides]

Interesting - I'd say the responses were pretty evenly divided, and from
that I conclude that I could have used either unsalted or salted butter.

I used unsalted, and the recipe did call for salt - at the end of the
day, the cookies were delicious but my suspicion is that they would have
tasted better with more salt so maybe I'll try to make the same recipe
again and use salted butter and see what the difference is. We buy
Kerry Gold butter from TJ's and we often have both kinds in the house as
we do now, but that's only because my wife sometimes buys the salted by
mistake - we prefer the unsalted butter's taste on bread and for cooking
where we can add our own salt.

Large eggs - yes, that's the size I always buy and that's what I used,
thank you for that.

Another thing I had to do was substitute baking powder, which I could
find, for baking soda, which I couldn't. I looked online and it said 3
times the baking powder was the thing to do so that's what I did. One
web page said it would change the taste somewhat and suggested leaving
out the salt but I didn't do that.

I did use the salt we use for everything here, which was sea salt, and
I'm thinking that may less than ideal - again, a TJ's purchase, $2 for a
nice bottle of the stuff and we prefer it for what we use it for most,
which is adding it to things we're making on the stove top.

My last substitution was using 1-1/2 cups of Turbinado sugar in place of
the 3/4 cup of brown sugar and 3/4 cup of "regular" sugar the recipe
called for.

And, for next time, I won't use the bittersweet chocolate chips, I don't
think, but I want to see how the cookies taste today before I make that
call.

All in all, given that baking has a reputation for requiring precision
and I substituted/guessed more than a little, I'm happy the cookies came
out tasting good. The measure of success here is always how the
16-year-old son likes them, and he ate a small plate full, probably 6-8
cookies, with a big glass of milk, so I guess they couldn't have been
all that bad. :) I had a couple myself - have to be sure they taste
good, right? :)

-S-

[Moe DeLoughan]

The amount of salt in salted butter is so minor that even if the
cookie recipe intended unsalted butter, the average person wouldn't
notice that teensy bit of additional salt. After all, it's got all
that sugar to go up against.
Unsalted butter has become an affectation. The salt in butter acts as
a preservative; unsalted butter has a more delicate flavor and thus is
best appreciated atop bread or veggies, or wherever that delicate
flavor can be noted. You can use it in a baking recipe, but you're
paying extra money for something you're not going to notice.

[Steve Freides]

Moe DeLoughan wrote:
> On 11/11/2012 8:27 PM, Steve Freides wrote:
>> I'm making the chocolate chip recipe on the Ghiardelli (sp?)
>> chocolate chips package - it calls for butter. Does that assume
>> unsalted or salted butter?
>
> The amount of salt in salted butter is so minor that even if the
> cookie recipe intended unsalted butter, the average person wouldn't
> notice that teensy bit of additional salt. After all, it's got all
> that sugar to go up against.
> Unsalted butter has become an affectation. The salt in butter acts as
> a preservative; unsalted butter has a more delicate flavor and thus is
> best appreciated atop bread or veggies, or wherever that delicate
> flavor can be noted.

That's what we do most with it, e.g., it was on top of last night's
asparagus.

> You can use it in a baking recipe, but you're
> paying extra money for something you're not going to notice.

I wasn't aware that it cost more - I'll check the prices when I'm next
at the store.

-S-

[Pete C.]

I use unsalted for everything and have never had an issue with it for
any use. I don't think the amount of salt in salted butter is enough to
affect any recipe, but it does add to your total daily sodium intake.

[pltrgyst]

On 11/12/12 1:05 AM, meda...@gmail.com wrote:

> Why don't you fuck off? Nobody cares about the sheep-shagger point of view. When we need something from you, we'll invade and take it. Fucking primitives.

Ah, another troglodyte. {plonk}

-- Larry

[Helpful person]

On Nov 11, 8:47 pm, pltrgyst <pltrg...@xhost.org> wrote:
>
> In recipes, "butter" *always* means unsalted, unless it explicitly says
> "salted" or "sweet".
>
> And any recipe that says "salted" should not be trusted,
> because the salt level in sweet butter varies dramatically among
> producers. Use unsalted, and experiment until you find the precise
> amount of salt to add for that recipe.
>
> -- Larry

At last someone who knows what they are talking about. It's
frustrating the way people must answer questions, whether they are
knowledgeable or not.

Similarly, eggs in a recipe means large eggs.

http://www.richardfisher.com

[sf]

People who *know* how to cook have answered with their real life
experience and don't have to rely on theory - as you seem to have to.


--
Food is an important part of a balanced diet.

[S Viemeister]

In a US recipe.
Many UK recipes call for UK medium (which is roughly the same as US
large) but some call for UK large, which is like US extra large...

[djs...@aol.com]

On Nov 11, 9:27 pm, "Steve Freides" <st...@kbnj.com> wrote:
> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
> chips package - it calls for butter.  Does that assume unsalted or
> salted butter?
>
> -S-

I always use salted butter. The only reason to use unsalted butter is
if the recipe isn't suppose to have any type of salt in it at all. I
can't think of any though. Even homemade cake icing has a tiny bit of
salt in it. Also, the ingredients on a package of salted butter will
say, "Cream and salt." The ingredient label on unsalted butter
usually says, "Cream, salt, natural flavoring." If salted butter is
cream and salt, then unsalted butter should be just cream. I don't
want flavoring added to my butter, natural or otherwise. To me
unsalted butter smells and tastes too buttery, and I don't mean that
in a good way. It tastes artificial.

[meda...@gmail.com]

And we should care why?

[sf]

On Mon, 12 Nov 2012 10:46:02 -0800 (PST), "djs...@aol.com"
<djs...@aol.com> wrote:

> I always use salted butter. The only reason to use unsalted butter is
> if the recipe isn't suppose to have any type of salt in it at all. I
> can't think of any though. Even homemade cake icing has a tiny bit of
> salt in it. Also, the ingredients on a package of salted butter will
> say, "Cream and salt." The ingredient label on unsalted butter
> usually says, "Cream, salt, natural flavoring." If salted butter is
> cream and salt, then unsalted butter should be just cream. I don't
> want flavoring added to my butter, natural or otherwise. To me
> unsalted butter smells and tastes too buttery, and I don't mean that
> in a good way. It tastes artificial.

Wow, you must be a super-taster. I've never noticed the natural
flavoring before, but there it is on the package of unsalted butter:
Ingredients Sweet Cream, Natural Flavoring. Contains; Milk.
Note: there is no salt in unsalted butter.

[djs...@aol.com]

On Nov 12, 2:22 pm, sf <s...@geemail.com> wrote:
> On Mon, 12 Nov 2012 10:46:02 -0800 (PST), "djs0...@aol.com"

Oops.

[djs...@aol.com]

On Nov 12, 2:34 pm, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes

>
> On 11/12/2012 1:46 PM, djs0...@aol.com wrote:
>    The ingredient label on unsalted butter
>
> > usually says, "Cream, salt, natural flavoring."
>

> Not the one I buy, just cultured.
>
> http://www.organicvalley.coop/products/butter/cultured/
>
> http://www.organicvalley.coop/products/butter/european-style/
>
> http://www.organicvalley.coop/products/butter/pasture/
>
> The only difference is the salt.
>
> That said, those unsalted bars with "natural flavors" typically have
> milk products lactic acid and a starter culture added, nothing nefarious
> or foreign to dairy itself.
>
> Susan

The problem is they shouldn't have to add anything to it, and usually
when they do, it's too much. People have become too addicted to
strong flavors. Everything is either "Bold" or "Zesty" nowadays.

[pltrgyst]

On 11/12/12 12:58 PM, sf wrote:

>>> In recipes, "butter" *always* means unsalted, unless it explicitly says
>>> "salted" or "sweet".
>>>
>>> And any recipe that says "salted" should not be trusted,
>>> because the salt level in sweet butter varies dramatically among
>>> producers. Use unsalted, and experiment until you find the precise
>>> amount of salt to add for that recipe.
>>

>> At last someone who knows what they are talking about. It's
>> frustrating the way people must answer questions, whether they are
>> knowledgeable or not.
>>
>> Similarly, eggs in a recipe means large eggs.
>>
> People who *know* how to cook have answered with their real life
> experience and don't have to rely on theory - as you seem to have to.

Real-life experience in cooking does not necessarily translate to expert
knowledge in how to communicate recipes.

Let me be more succinct:

1. Every professional cookbook editor in every New York publishing house
agrees with what I wrote above.

2. The editors of all the major US food magazines (Saveur, Fine Cooking,
the defunct Gourmet, etc.) agree with what I wrote above.

3. The owner and editorial staff of the Cook's Magazine family,
including America's Test Kitchen, agree with what I wrote above.

4. All the Food Network and Cooking Channel chefs agree with what I
wrote above.

5. Some WWW ignoramuses don't agree with what I wrote above, and don't
believe there's any reason to care.

Feel free to choose what you believe.

-- Larry

[djs...@aol.com]

On Nov 12, 2:40 pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
 Everything is either "Bold" or "Zesty" nowadays> -

or "Enhanced."

[Dave Smith]

On 11/11/2012 9:27 PM, Steve Freides wrote:
> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
> chips package - it calls for butter. Does that assume unsalted or
> salted butter?
>
>

It won't make much difference with cookies. You occasionally come across
recipes that call for unsalted butter, but then they end up having salt
added to the recipe. Go figger. Salt in butter is not standardized.

[sf]

On Mon, 12 Nov 2012 14:59:33 -0500, pltrgyst <pltr...@xhost.org>
wrote:

Being a professional recipe writer and answering a question posed in
rfc are two completely different things. If he wants to hear from the
professionals, then he should be asking it in the appropriate forum,
which isn't this one.

[Brooklyn1]

"Steve Freides" wrote:

>I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>chips package - it calls for butter. Does that assume unsalted or
>salted butter?

WTF knows what the recipe is on the Ghiardelli chocolate chips package
you're looking at... if you read like you write your IQ is well below
any registerable range... FUCKING FREIDES MORON!

Baking recipes ALWAYS assume UNsalted butter unless indicated
otherwise. But for all we know you're making chocolate turkeys and
confectionary recipes also assume UNsalted butter unless indicated
otherwise. In fact recipes of any kind assume UNsalted butter unless
indicated otherwise. Salted butter is fine to butter ones own bread,
melt a pat on ones own baked potato, or melted on ones own other
veggies, but don't use salted butter for other people's food, hand
them a salt shaker if they request. A stick of salted butter contains
nearly a TBS of salt so if cooking with a substantial quantity of
butter use UNsalted and add salt as indicated on recipe... if not
indicated use UNsalted butter and add salt to taste while cooking or
after tasting once plated. Some who only prepare food for themself
buy salted butter, but when feeding others allow them to salt their
own food. I never buy salted butter, for one I like salt on my
buttered bread, veggies, meat, whatever, but I like to add my own and
always kosher salt, I like the large grains bursting with salty
flavor. For two salt is added to butter at the dairy as a
preservative to extend its shelf life, salted butter is always older
and doesn't taste nearly as fresh as unsalted butter. Bottom line,
cooks/bakers/confectioners never use salted butter. At the market I
can always tell those with TIAD, they buy salted butter.

[Kalmia]

In baking, I use UNsalted.

[Brooklyn1]

On Mon, 12 Nov 2012 00:28:08 -0600, Sqwertz <swe...@cluemail.compost>

wrote:

>On Sun, 11 Nov 2012 20:53:05 -0600, Sqwertz wrote:

>
>> On Sun, 11 Nov 2012 21:27:54 -0500, Steve Freides wrote:
>>
>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>> chips package - it calls for butter. Does that assume unsalted or
>>> salted butter?
>>

>> Does it call for salt somewhere else in the recipe (as does
>> Tollhouse)? If so, then use unsalted. If not, then use salted.
>
>http://www.ghirardelli.com/recipes-tips/recipes/chocolate-chip-cookies
>
>The recipe also calls for salt.

And calls for a whole cup of butter, a cup of salted butter contains a
lot of salt and if they are indicationg salt later in the recipe you
can bet your bipee they mean UNsalted butter. Margerine doesn't
contain nearly as much salt as salted butter, so one really ought to
taste the cookie dough before adding any salt... people who bake
always taste doughs and batters before adding salt.

The Freides imbecile never said anything about cookies, you assumed
cookies, he never posted a recipe, you posted that URL... who knows
which recipe is on that particular package, could be one of several,
may be brownies, or chocolate cake, no way to know because that
Friedes imbecile never said... he said he's making *the* chocolate
chip recipe, which means he's making chocolate chips from chocolate
chips... probably gonna melt those big chips and make dwarf chips.

[djs...@aol.com]

On Nov 12, 4:00 pm, Brooklyn1 <Gravesend1> wrote:
 A stick of salted butter contains
> nearly a TBS of salt

No, it doesn't. A quarter teaspoon of salt contains 590 mg of
sodium. A stick of Land O Lakes butter contains 720 mg of sodium.
That means a stick of butter contains maybe a third of a teaspoon. A
tablespoon of salt in a stick of butter would make it inedible.

[Steve Freides]

Not true in our case - Kerrygold unsalted butter listed pasteurized
cream as the only ingredient.

-S-

[Je�us]

On Mon, 12 Nov 2012 09:28:53 -0800 (PST), Helpful person
<rrl...@yahoo.com> wrote:

>On Nov 11, 8:47�pm, pltrgyst <pltrg...@xhost.org> wrote:
>>
>> In recipes, "butter" *always* means unsalted, unless it explicitly says
>> "salted" or "sweet".
>>
>> And any recipe that says "salted" should not be trusted,
>> because the salt level in sweet butter varies dramatically among
>> producers. Use unsalted, and experiment until you find the precise
>> amount of salt to add for that recipe.
>

>At last someone who knows what they are talking about. It's
>frustrating the way people must answer questions, whether they are
>knowledgeable or not.

Your geographical ignorance is showing.

[sf]

On Mon, 12 Nov 2012 16:56:02 -0500, "Steve Freides" <st...@kbnj.com>
wrote:

> Not true in our case - Kerrygold unsalted butter listed pasteurized
> cream as the only ingredient.

Kerrygold is also the expensive one, something most of us would buy
when we have dinner guests but not for everyday use. Land o Lakes
(which has a good reputation) lists natural flavoring - whatever that
is.

[meda...@gmail.com]

See, the cool thing is, we don't care. You people are not worth considering. We actually just wish you'd shut the fuck up. Nobody cares about your special flower uniqueness.

[itsjoan...@webtv.net]

On Nov 12, 11:28 am, Helpful person <rrl...@yahoo.com> wrote:
>
> On Nov 11, 8:47 pm, pltrgyst <pltrg...@xhost.org> wrote:
>
>
>
> > In recipes, "butter" *always* means unsalted, unless it explicitly says
> > "salted" or "sweet".
>
> > And any recipe that says "salted" should not be trusted,
> > because the salt level in sweet butter varies dramatically among
> > producers. Use unsalted, and experiment until you find the precise
> > amount of salt to add for that recipe.
>

> > Larry

>
> At last someone who knows what they are talking about.  It's
> frustrating the way people must answer questions, whether they are
> knowledgeable or not.
>

> Similarly, eggs in a recipe means large eggs.
>
>

And how was your post helpful?

[itsjoan...@webtv.net]

On Nov 12, 11:58 am, sf <s...@geemail.com> wrote:
>
> On Mon, 12 Nov 2012 09:28:53 -0800 (PST), Helpful person

> People who *know* how to cook have answered with their real life
> experience and don't have to rely on theory - as you seem to have to.
>
>

Amen.

I've used several different brands of butter and have never found one
to more salty than the others.

[Jean B.]

pltrgyst wrote:

> On 11/11/12 9:27 PM, Steve Freides wrote:
>> I'm making the chocolate chip recipe on the Ghiardelli (sp?)
>> chocolate chips package - it calls for butter. Does that assume
>> unsalted or salted butter?
>

> In recipes, "butter" *always* means unsalted, unless it explicitly says
> "salted" or "sweet".
>
> And any recipe that says "salted" should not be trusted,
> because the salt level in sweet butter varies dramatically among
> producers. Use unsalted, and experiment until you find the precise
> amount of salt to add for that recipe.
>

> -- Larry
>
But many folks, including myself, use salted. I can't think of
ONE time when I have wished I didn't. I rarely use unsalted
butter. If that makes me uncouth, so be it.

[Jean B.]

Farm1 wrote:
> "Jean B." <jb...@rcn.com> wrote in message
> news:agb86dF...@mid.individual.net...

>> Steve Freides wrote:
>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>> chips package - it calls for butter. Does that assume unsalted or salted
>>> butter?
>>>

>>> -S-
>> I rarely use anything but salted butter, although some recipes state that
>> explicitly.
>
> Often recipes with Continental origins or from those who have a Continental
> heritage seem to call for unsalted I've noticed.
>
>
Yes, but rarely does it make a lot of difference whether you use
salted or unsalted butter. I think folks figure out their
preferences as they cook, and they aren't bound by "rules" in such
matters.

[Jean B.]

Sqwertz wrote:
> On Sun, 11 Nov 2012 20:53:05 -0600, Sqwertz wrote:
>

>> On Sun, 11 Nov 2012 21:27:54 -0500, Steve Freides wrote:
>>
>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>> chips package - it calls for butter. Does that assume unsalted or
>>> salted butter?

>> Does it call for salt somewhere else in the recipe (as does
>> Tollhouse)? If so, then use unsalted. If not, then use salted.
>
> http://www.ghirardelli.com/recipes-tips/recipes/chocolate-chip-cookies
>

> The recipe also calls for salt. So one would assume that you would
> use unsalted butter. But it also says you can use margarine, which
> always comes salted(*). So it's a poorly written recipe, IMO.
>
> I agree with Larry that recipes should always default to unsalted
> butter if not specified. But in practice, I don't think the recipe
> writers always know this.
>
> (*) Note that true margarine is nearly impossible to find any more.
> Even Parkay sticks now have 25% less fat than the USDA standard for
> margarine, which makes a big difference in cooking and baking. So
> having a recipe call for margarine in the first place is poor recipe
> writing. People are very likely to use a "spread" thinking it's the
> same stuff. When in fact they vary drastically in water and fat
> content.
>
> Parkay sticks also contain trans fats and even though some of their
> spreads say "made with milk", they contain no milkfat at all. Parkay
> is a typical example of corporate greed and product cheapening, just
> like most of the ConAgra brands.
>
> -sw

However, I will state again that I have made their recipe with
salted butter, and it was fine.

[Jean B.]

Pete C. wrote:
> Ed Pawlowski wrote:
>> On Sun, 11 Nov 2012 21:27:54 -0500, "Steve Freides" <st...@kbnj.com>

>> wrote:
>>
>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>> chips package - it calls for butter. Does that assume unsalted or
>>> salted butter?
>>>

>>> -S-
>>>
>> Don't know for sure, but we use salted for everything. Never had an
>> issue with it for baking.
>
> I use unsalted for everything and have never had an issue with it for
> any use. I don't think the amount of salt in salted butter is enough to
> affect any recipe, but it does add to your total daily sodium intake.

Of course, if there is a medical reason for being careful about
sodium, that should guide one's choice. If there isn't, use
whatever you have/whatever appeals to you.

--

[Jean B.]

Helpful person wrote:
> On Nov 11, 8:47 pm, pltrgyst <pltrg...@xhost.org> wrote:

>> In recipes, "butter" *always* means unsalted, unless it explicitly says
>> "salted" or "sweet".
>>
>> And any recipe that says "salted" should not be trusted,
>> because the salt level in sweet butter varies dramatically among
>> producers. Use unsalted, and experiment until you find the precise
>> amount of salt to add for that recipe.
>>
>> -- Larry
>

> At last someone who knows what they are talking about. It's
> frustrating the way people must answer questions, whether they are
> knowledgeable or not.
>
> Similarly, eggs in a recipe means large eggs.
>

> http://www.richardfisher.com

Uh, I suppose you know that the size of eggs has changed over
time? Heck, if you look at a box of eggs, the sizes are
frequently not uniform.

--

[Jean B.]

sf wrote:
> On Mon, 12 Nov 2012 09:28:53 -0800 (PST), Helpful person

> <rrl...@yahoo.com> wrote:
>
>> On Nov 11, 8:47 pm, pltrgyst <pltrg...@xhost.org> wrote:
>>> In recipes, "butter" *always* means unsalted, unless it explicitly says
>>> "salted" or "sweet".
>>>
>>> And any recipe that says "salted" should not be trusted,
>>> because the salt level in sweet butter varies dramatically among
>>> producers. Use unsalted, and experiment until you find the precise
>>> amount of salt to add for that recipe.
>>>
>>> -- Larry
>> At last someone who knows what they are talking about. It's
>> frustrating the way people must answer questions, whether they are
>> knowledgeable or not.
>>
>> Similarly, eggs in a recipe means large eggs.
>>

> People who *know* how to cook have answered with their real life
> experience and don't have to rely on theory - as you seem to have to.
>
>

I strongly agree. Applause.

[pltrgyst]

On 11/12/12 8:46 PM, Jean B. wrote:

> But many folks, including myself, use salted. I can't think of ONE time
> when I have wished I didn't. I rarely use unsalted butter. If that
> makes me uncouth, so be it.

It's not a matter of couth or uncouth. All of our tasting abilities
evolve with age. If the variation of the amount of salt in butters is
not discernible to your taste buds, then more power to you -- use
whatever you like.

But for younger people, with more sensitive taste buds, the fact remains
that it is easy to add salt, but impossible to remove salt.

-- Larry

[djs...@aol.com]

On Nov 12, 7:30 pm, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>
> On 11/12/2012 2:40 PM, djs0...@aol.com wrote:
>
> > The problem is they shouldn't have to add anything to it, and usually
> > when they do, it's too much.  People have become too addicted to
> > strong flavors.  Everything is either "Bold" or "Zesty" nowadays.
>
> So, you're opposed to yogurt and buttermilk, too?
>
> It's a dairy PRODUCT, same as salted butter. Neither comes out of the
> cow that way, yannow.  ;-)
>
> Susan


There's a great deal of difference between yogurt or buttermilk and
butter.

[Julie Bove]

Salted butter doesn't even taste salty to me.

[Farm1]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message

> On 11/12/2012 12:28 PM, Helpful person wrote:
>> On Nov 11, 8:47 pm, pltrgyst <pltrg...@xhost.org> wrote:
>>>
>>> In recipes, "butter" *always* means unsalted, unless it explicitly says
>>> "salted" or "sweet".
>>>
>>> And any recipe that says "salted" should not be trusted,
>>> because the salt level in sweet butter varies dramatically among
>>> producers. Use unsalted, and experiment until you find the precise
>>> amount of salt to add for that recipe.
>>>
>>> -- Larry
>>
>> At last someone who knows what they are talking about. It's
>> frustrating the way people must answer questions, whether they are
>> knowledgeable or not.
>>
>> Similarly, eggs in a recipe means large eggs.
>>

> In a US recipe.

But some people still haven't learned that the US is not the only place in
the known universe. :-))

[Farm1]

"Kalmia" <tween...@mypacks.net> wrote in message
news:059ca82a-526f-4200...@googlegroups.com...
> In baking, I use UNsalted.

In all cooking, unless stated otherwise, I use salted.

(But I really don't believe that it matters at all if either form of butter
is used)

[Farm1]

<meda...@gmail.com> wrote in message
news:7584274c-b14e-4ad1...@googlegroups.com...

__________________________________
"We"??? You and who else?

[Farm1]

"Jean B." <jb...@rcn.com> wrote in message
> Farm1 wrote:
>> "Jean B." <jb...@rcn.com> wrote in message

>>> Steve Freides wrote:
>>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>>> chips package - it calls for butter. Does that assume unsalted or
>>>> salted butter?
>>>>
>>>> -S-
>>> I rarely use anything but salted butter, although some recipes state
>>> that explicitly.
>>
>> Often recipes with Continental origins or from those who have a
>> Continental heritage seem to call for unsalted I've noticed.
> Yes, but rarely does it make a lot of difference whether you use salted or
> unsalted butter.

I'd go further than that even. I can't think of anything I've ever cooked
where I believe it'd make a difference. I've used unsalted in baking cakes
from a friend of Austrian origins because that's what she sepcified but then
I've also cooked the same cakes using salted butter - no discernable
difference in the eating.

I think folks figure out their
> preferences as they cook, and they aren't bound by "rules" in such
> matters.

:-)) It seems so.

[The Cook]

On Sun, 11 Nov 2012 21:27:54 -0500, "Steve Freides" <st...@kbnj.com>

wrote:

>I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>chips package - it calls for butter. Does that assume unsalted or
>salted butter?
>
>-S-
>

I looked at my box of Swan's Down Cake Flour yesterday and 2 of the
recipes used 1 stick of unsalted butter and 1/2 teaspoon salt. The
other, a pound cake used 3 sticks of salted butter.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

[Jim Elbrecht]

On Mon, 12 Nov 2012 20:52:19 -0500, "Jean B." <jb...@rcn.com> wrote:

>Helpful person wrote:
-snip-

>>
>> Similarly, eggs in a recipe means large eggs.
>>
>

>Uh, I suppose you know that the size of eggs has changed over
>time? Heck, if you look at a box of eggs, the sizes are
>frequently not uniform.

That's because there is a range of *weights* accepted for 'sizing. [in
the US, anyway] Legally you could put 6 'small' and 6 'extra
large' in a box and call it a dozen 'large'.

And if the humidity is too low in the cooler- that 'large' dozen can
turn to a 'small' dozen before the weights and measures guy gets to
the store.

All that said- I've even used a US large egg when a European recipe
called for large and haven't noticed a difference. Unless it is a
4-5 egg recipe, then I toss in an extra.

Jim

[Jim Elbrecht]

"djs...@aol.com" <djs...@aol.com> wrote:

>On Nov 12, 4:00�pm, Brooklyn1 <Gravesend1> wrote:
>�A stick of salted butter contains
>> nearly a TBS of salt
>
>No, it doesn't. A quarter teaspoon of salt contains 590 mg of
>sodium. A stick of Land O Lakes butter contains 720 mg of sodium.
>That means a stick of butter contains maybe a third of a teaspoon. A
>tablespoon of salt in a stick of butter would make it inedible.

1/4 pound stick, whole pound brick, teaspoon, tablespoon-- what's the
diff?<g>

Jim

[sf]

On Tue, 13 Nov 2012 17:51:52 +1100, "Farm1" <He...@there.sometimes>
wrote:

> I'd go further than that even. I can't think of anything I've ever cooked
> where I believe it'd make a difference. I've used unsalted in baking cakes
> from a friend of Austrian origins because that's what she sepcified but then
> I've also cooked the same cakes using salted butter - no discernable
> difference in the eating.

Nodding head vigorously in agreement.

--
Food is an important part of a balanced diet.

[sf]

On Tue, 13 Nov 2012 17:44:31 +1100, "Farm1" <He...@there.sometimes>
wrote:

> <meda...@gmail.com> wrote in message
> news:7584274c-b14e-4ad1...@googlegroups.com...

> On Monday, November 12, 2012 5:36:03 PM UTC-5, Jeßus wrote:
> > On Mon, 12 Nov 2012 09:28:53 -0800 (PST), Helpful person
> >
> >
> >

> > Your geographical ignorance is showing.
>
> See, the cool thing is, we don't care. You people are not worth considering.
> We actually just wish you'd shut the fuck up. Nobody cares about your
> special flower uniqueness.
> __________________________________
> "We"??? You and who else?
>

His other personas.

[sf]

It shouldn't.

[The Cook]

On Mon, 12 Nov 2012 07:14:39 -0600, Moe DeLoughan <m...@notmine.null>
wrote:

>On 11/11/2012 8:27 PM, Steve Freides wrote:
>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>> chips package - it calls for butter. Does that assume unsalted or
>> salted butter?
>

>The amount of salt in salted butter is so minor that even if the
>cookie recipe intended unsalted butter, the average person wouldn't
>notice that teensy bit of additional salt. After all, it's got all
>that sugar to go up against.
>Unsalted butter has become an affectation. The salt in butter acts as
>a preservative; unsalted butter has a more delicate flavor and thus is
>best appreciated atop bread or veggies, or wherever that delicate
>flavor can be noted. You can use it in a baking recipe, but you're
>paying extra money for something you're not going to notice.


The same brand and size of butter costs the same whether it is salted
or unsalted. I don't ever remember seeing a difference in price.

[sf]

On Tue, 13 Nov 2012 10:43:47 -0500, The Cook <susan_...@yahoo.com>
wrote:

> On Mon, 12 Nov 2012 07:14:39 -0600, Moe DeLoughan <m...@notmine.null>
> wrote:
>
> >On 11/11/2012 8:27 PM, Steve Freides wrote:
> >> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
> >> chips package - it calls for butter. Does that assume unsalted or
> >> salted butter?
> >
> >The amount of salt in salted butter is so minor that even if the
> >cookie recipe intended unsalted butter, the average person wouldn't
> >notice that teensy bit of additional salt. After all, it's got all
> >that sugar to go up against.
> >Unsalted butter has become an affectation. The salt in butter acts as
> >a preservative; unsalted butter has a more delicate flavor and thus is
> >best appreciated atop bread or veggies, or wherever that delicate
> >flavor can be noted. You can use it in a baking recipe, but you're
> >paying extra money for something you're not going to notice.
>
>
> The same brand and size of butter costs the same whether it is salted
> or unsalted. I don't ever remember seeing a difference in price.

I think salted and unsalted used to be priced differently a long time
ago; just like crimini mushrooms used to cost significantly more than
white button mushrooms. Times have changed, prices have changed.

[Jean B.]

I have always preferred salted butter (except for things that I
really don't want any salt taste in). But, as you say, this can
be a matter of personal preference, age, etc.

Segue... My daughter is a salt freak. She loves it! The more
the better! This interests me because she is a super-taster, and
one would think that the opposite would be true. But I read that
this is common with super-tasters.

[Jean B.]

Sqwertz wrote:

> On Mon, 12 Nov 2012 20:49:15 -0500, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Sun, 11 Nov 2012 20:53:05 -0600, Sqwertz wrote:
>>>
>>>> On Sun, 11 Nov 2012 21:27:54 -0500, Steve Freides wrote:
>>>>
>>>>> I'm making the chocolate chip recipe on the Ghiardelli (sp?) chocolate
>>>>> chips package - it calls for butter. Does that assume unsalted or
>>>>> salted butter?
>>>> Does it call for salt somewhere else in the recipe (as does
>>>> Tollhouse)? If so, then use unsalted. If not, then use salted.
>>> http://www.ghirardelli.com/recipes-tips/recipes/chocolate-chip-cookies
>>>
>>> The recipe also calls for salt. So one would assume that you would
>>> use unsalted butter. But it also says you can use margarine, which
>>> always comes salted(*). So it's a poorly written recipe, IMO.
>>>
>>> I agree with Larry that recipes should always default to unsalted
>>> butter if not specified. But in practice, I don't think the recipe
>>> writers always know this.

> ...

>> However, I will state again that I have made their recipe with
>> salted butter, and it was fine.
>

> I'm sure it does come out fine. It's a small enough amount of salt
> that even if it's doubled or tripled, it would still be fine.
> Besides, salty and sweet stuff is somewhat of a culinary fad nowadays
> (salted caramels, chocolate covered bacon, etc...).
>
> -sw

True. And I really like the salty caramels, sea salt chocolates,
etc. I didn't like my only exploration of bacon and chocolate.

[Jean B.]

Surely you jest. :-)

[Jean B.]

Heh! So even those rare times when I actually used unsalted
butter, it was unnecessary.

[Jean B.]

Yes, I know why eggs of certain sizes are in a box. In vintage
cookbooks, you sometimes see that 1 egg = 1/4 cup. I usually go
by that, and sometimes even for three eggs, you need to add that
extra egg.

[sf]

I wish more cookbooks would give a volume for eggs. IMO a little
extra egg doesn't matter, but you need to have enough for the recipe.

[Nancy Young]

On 11/13/2012 10:43 AM, The Cook wrote:
> On Mon, 12 Nov 2012 07:14:39 -0600, Moe DeLoughan <m...@notmine.null>
> wrote:
>> flavor can be noted. You can use it in a baking recipe, but you're
>> paying extra money for something you're not going to notice.
>
>
> The same brand and size of butter costs the same whether it is salted
> or unsalted. I don't ever remember seeing a difference in price.

I bought unsalted butter at Costco yesterday and was surprised
that it cost nominally more than salted. Perhaps a dollar more
for 4 pounds.

I remember when unsalted butter usually cost a bit more, but not
in some time.

nancy

[Steve Freides]

sf wrote:
> On Mon, 12 Nov 2012 16:56:02 -0500, "Steve Freides" <st...@kbnj.com>
> wrote:
>
>> Not true in our case - Kerrygold unsalted butter listed pasteurized
>> cream as the only ingredient.
>
> Kerrygold is also the expensive one, something most of us would buy
> when we have dinner guests but not for everyday use. Land o Lakes
> (which has a good reputation) lists natural flavoring - whatever that
> is.

We don't use much butter here and it's the only butter we buy.

-S-

[Steve Freides]

Andy wrote:

> Jim Elbrecht <elbr...@email.com> wrote:
>
>> 1/4 pound stick, whole pound brick, teaspoon, tablespoon--
>> what's the diff?<g>
>
>
>

> I was thinking along the lines of if the recipe calls for salt
> as an ingredient, I'd use unsalted butter but, just the same if
> it didn't, for sodium concern. I only keep unsalted butter on
> hand. Why keep both laying around in the fridge for such rare
> occassion.?
>
> Andy

After my wife bought two packages of salted butter by mistake, someone
told us that butter freezes well, so we put one in the freezer. My
sister, who likes to cook and likes to use salted butter, was here for a
week so one package is mostly gone.

-S-

[George M. Middius]

Moe DeLoughan wrote:

> Unsalted butter has become an affectation.

That's both wrong and dumb, plus it smacks of some weird class envy.

> The salt in butter acts as
> a preservative; unsalted butter has a more delicate flavor and thus is
> best appreciated atop bread or veggies, or wherever that delicate

> flavor can be noted. You can use it in a baking recipe, but you're
> paying extra money for something you're not going to notice.

duh... Since when does unsalted butter cost more? Do you live in
Russia? In civilized countries, they cost the same.

However, your point about salt as a preservative is accurate. Unsalted
butter has a shorter shelf life, so it's more likely to be fresher.

[Gary]

sf wrote:

>
> "Julie Bove" wrote:
> > Salted butter doesn't even taste salty to me.
> >
> It shouldn't.

I like the taste of both and often have both kinds here. The salted doesn't
taste salty to me either but the unsalted does have a different sweeter
taste.

I use the salted more often and always for cooking. The unsalted is for that
sweet taste on some things (as a topping only).

Gary

[Gary]

Nancy Young wrote:
>
> I bought unsalted butter at Costco yesterday and was surprised
> that it cost nominally more than salted. Perhaps a dollar more
> for 4 pounds.
>
> I remember when unsalted butter usually cost a bit more, but not
> in some time.

At my grocery stores, the prices are always the same.

Gary

[Judy Haffner]

Ed wrote:

>Don't know for sure, but we use salted
> for everything. Never had an issue with
> it for baking.

Same here, I use salted butter for everything, but with hubby and I
having to watch our blood pressure now, I cut the salt down to half in
all my baking and most of my cooking.

Also if anything calls for margarine, I use butter.

I also prefer not to use Lite, or low-fat products, such as mayonnaise,
sour cream, milk, cream cheese, etc., but when I have our youngest
daughter for a meal, I do, since she's on a diet, but I'd rather go
without myself than to have the "healthy" stuff.

I also don't care for foods that use artificial means of sweetening it,
even Splenda, as always get such a "icky" after taste in my mouth, so
I'd rather have the 'real' stuff, or none at all.

[Judy Haffner]

merryb wrote:

>In baking, you want unsalted.

Why?

I've never bought it, but have eaten cookies made with it, and to be
they tasted "flat".

Judy

[Judy Haffner]

Richard wrote:

>My soon to be ex once asked me to get
> butter once and I got unsalted thinking it
> would be healthier. She refused to use it
> and I tried some on toast. It was
> horrible.

And.....now that's why you're getting a divorce! (LOL) sounds like the
perfect grounds for getting one to me. Maybe she assumed you thought she
needed to shape up and be healthier, so she was highly insulted and
applied for divorce papers!

Rule of thumb...NEVER mess with a women's butter!!! ;-)

Judy

[Pico Rico]

"Susan" <su...@nothanks.org> wrote in message
news:agcspn...@mid.individual.net...
> x-no-archive: yes

>
> On 11/12/2012 12:12 AM, Richard K. wrote:
>
>> My soon to be ex once asked me to get butter once and I got unsalted
>> thinking it would be healthier. She refused to use it and I tried some
>> on
>> toast. It was horrible.
>>
>>
>

> That's how I feel about salted butter, and I love me some salt.
>
> Sweet butter, especially from pastured cows, is sweet perfection, but my
> tastebuds aren't desensitized by eating a lot of salt.
>
> Susan

you are a wise woman, Susan.

[Judy Haffner]

Dave Smith wrote:

>It won't make much difference with
> cookies. You occasionally come across
> recipes that call for unsalted butter, but
> then they end up having salt added to
> the recipe. Go figger. Salt in butter is
> not standardized.

That's very true, as very few recipes for cookies, cakes, etc. don't
call for salt as one of the ingredients, and I generally cut that in
half, and used regular SALTED butter. Even if I do run across a recipe
calling for UN-salted, I still use salted, as that's all I ever have on
hand.

Also someone mentioned a difference in price between the two kinds...the
prices are the same for both here. I mostly always buy either Darigold,
or Tillamook butter, and always store it in the refrigerator. I do keep
a couple cubes out at room temperature, so they'll be soft, and if I
need more for baking, etc., then I'll soften it in the microwave.

Judy