I see many recipes that call for unsalted butter, and also for salt. What is the logic behind that? Why specify UN-salted butter, and then add salt to the mix?

I see that often as well. Mostly I think it's to reduce the amount of salt that goes into a dish. I don't think there is any difference in the way it cooks.

As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe. The amount of salt in salted butter can vary.

Baking recipes can be especially finicky when it comes to ingredient portions.

If I'm using salted butter, I keep that in mind if salt is an ingredient and try to adjust accordingly.

quote:

Originally posted by steve495:

As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe.

That would be logical IF the amount of salt was specified in the recipe.

My question came to mind after reading the scrambled eggs thread, in which two well-known chefs were quoted. Pierre's recipe says "salt." It does not say how much.

Alton Brown's recipe says "pinch of salt." That leaves a lot of room for variation, as opposed to a quantitative measurement such as 1/8 tsp.

The bread recipes that I use, do specify measurements for salt.

I use salted butter in everything including baking except for making Swiss buttercream icing which salted butter can make it taste too salty and weird.

Have you ever eaten unsalted butter on bread or toast by mistake? It’s disgusting.

@ V-Tail

The eggs (and other such dishes) can be salted to taste, and the amount is not imperative to the outcome, as it is in breads/cakes, or similar foods that are a construct.

Often times salt as well as many other spices etc. are "to taste" specified amounts aren't required. Baking is entirely different. Baking is much more technical and amounts are very specific. Very little forgiveness with baking. Which is why I don't do more of it. I'm a dump cake guy in a dutch oven. A monkey can do that!
Oopps must have been posting at the same time Monkey. No offense intended!

I like salt! I like the flavor of salted butter. I add salt to just about everything, but as I've gotten older I am finding that my tolerance for salt is getting less and less and now I'm finding that using salt plus salted butter is too much of a salty taste. I've gotten to the point of using salted butter only, in preparing food and use the salt shaker, if necessary, after the food is prepared and I have tasted it.

So I suspect some people are more sensitive to the taste of salt and setup their recipes calling for unsalted butter to eliminate the chance of over salting.

quote:

Originally posted by PASig:
I use salted butter in everything including baking except for making Swiss buttercream icing which salted butter can make it taste too salty and weird.

Have you ever eaten unsalted butter on bread or toast by mistake? It’s disgusting.

Salt is added to butter as a preservative, unsalted butter goes rancid surprisingly quickly, especially surprising if you are accustomed to the lifespan of the salted. Fresh butter tastes pretty good whether salted or not.

I just use the salted type and rarely use regular salt.
I'm not much of a salt person anyways and the less, the better.

quote:

Originally posted by steve495:
As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe. The amount of salt in salted butter can vary.

^^^^ THIS!!!

quote:

Originally posted by 229DAK:

quote:

Originally posted by steve495:
As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe. The amount of salt in salted butter can vary.

^^^^ THIS!!!

^^^^ Yes this is the correct answer.

Its all about controlling the amount of salt, especially when you're trying to control the flavors.

While cooking is more of an art, baking is more of a science. Most bakers will use unsalted butter as you're trying to make insure you know exactly what's going in to the mix and how it'll affect the overall process.

For spreading on toast and cooking, I've taken to cultured butter, Trader Joe's has a very good one, and several New England Creameries put out their own cultured butters. Otherwise, I opt for unsalted for most general usage.

quote:

Originally posted by PASig:
I use salted butter in everything including baking except for making Swiss buttercream icing which salted butter can make it taste too salty and weird.

Have you ever eaten unsalted butter on bread or toast by mistake? It’s disgusting.

People's tastes vary. (Captain obvious) I use only unsalted butter and find when I do try the salted variety it's not to my liking. I wouldn't go so far as saying it's disgusting, and will go ahead and use it when at restaurants or other's home, but just not my preference.

Salt was originally added to butter as a preservative, not necessarily for flavor. It really isn't needed these days with refrigeration available in most every household, but people got used to the flavor and like PASig, some think there's something wrong when they taste pure no additive butter. So, use what you like. My wife likes the salted one, so we've got two butter dishes.

quote:

Originally posted by smschulz:

quote:

Originally posted by 229DAK:

quote:

Originally posted by steve495:
As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe. The amount of salt in salted butter can vary.

^^^^ THIS!!!

^^^^ Yes this is the correct answer.

Indeed. It's much easier to add salt than it is to take it back out and I've usually got plenty of salt around here.

quote:

Originally posted by corsair:
Its all about controlling the amount of salt, especially when you're trying to control the flavors.

While cooking is more of an art, baking is more of a science. Most bakers will use unsalted butter as you're trying to make insure you know exactly what's going in to the mix and how it'll affect the overall process.

This is my understanding, as well.

quote:

Originally posted by V-Tail:

quote:

Originally posted by steve495:

As I understand it, using unsalted butter allows you more control over how much salt is used in a recipe.

That would be logical IF the amount of salt was specified in the recipe.

I use unsalted butter in everything I cook regardless the recipe, and then add salt (or not) to taste. Since I'm trying to keep my sodium levels down, I tend to season with pepper and other spices rather than salt, so I'm always tinkering with recipes anyway.

A) Salted butter used to be the same price as unsalted. Salt is cheaper than butter, so you get more fat for your money w. unsalted.

B) Salted butter, in general, uses a very low quality salt. Better salts can greatly improve a recipe.

(I use a lot of butter and salt at work.)

The real kicker for baking is the different fat percentages in butter.

Generally salted butter can have between 1-2 tsp salt per lb.