While this may seem alarming, keep in mind that it … When you buy salted butter, there's no standard for how much salt is added per stick. Tweet. Again, you can also use salted butter for sandwiches or breads in general. the volume of butter you're using could also play a factor. When it comes to baking and coking, do you know the difference between salted and unsalted butter? The salt actually enhances the flavor. so if what you're making depends on the fat content it could be affected. First, let me say that I never use salted butter. Just remember, for every half cup (1 stick or ¼ lb) of salted butter required, you can add ¼ teaspoon of salt to Challenge Unsalted Butter. Remember as well that you can always add salt, but you cannot easily take it away from salted butter. Why wouldn't you just use salted butter and call it a day? You scroll through the ingredient list, begin to assemble your mise en place and realize—uh-oh—the recipe calls for unsalted butter and you have only salted. Essentially, using unsalted butter makes it less of a guessing game, allowing for Thomas Keller-like precision (he measures salt in millimetres, but I’m not suggesting you go that far). If you're sauteing vegetables, toasting bread, basting pork chops, scrambling eggs, or making a sauce, chances are you can use salted butter and that added sodium will also add some flavor enhancement to whatever you're making. If a recipe calls for 1/2 teaspoon of salt and you use salted butter you could end up adding quite a bit more via the butter — sometimes as much as doubling the amount called for. July 21, 2016 Advertisement. Hi Kenny, If you come across a recipe that calls for salted butter and all you have is unsalted butter, you will add 1/4 teaspoon of salt per 1/2 cup (1 stick) of butter. So here's a simple rule of thumb to use so you can make the recipe with unsalted butter. So, if you use butter sparingly, salted may be the best choice. The recipes in 'Delia's Cakes' use Lurpak Spreadable or block butter. But if you only have unsalted butter and the recipe calls for salted, the general rule is to add 1/4 teaspoon of salt to the recipe. Unsalted butter has a short shelf life because it contains no preservatives. You tie on an apron (or, more likely, throw on an old T-shirt you don’t care about), cue up some Otis Redding on Spotify and settle in to bake. If all you have salted butter, try cutting the instructed salt amount in half. But the recipe said to use unsalted butter and my friend said that using salted butter would absorb all the juices, making the turkey dry. depends on what you're making. Salt is used as a preservative in food. I do not use a lot of butter, to begin with so having two different kinds just does not make any sense! Choose a heavy pan that heats evenly as you need to be cautious not to burn or overcook the butter as it is melting. In that case, you can just use unsalted butter and cheerfully enjoy the lower amount of sodium in your diet. stick. If you do use salted butter just be aware of the salt the recipe calls for and adjust accordingly. Salted vs. Unsalted Butter. One reason for unsalted butter over salted is that unsalted butter doesn't change the salt content of the recipe. On the contrary, using unsalted butter on breads might not have the same effect because it might end up as a little bland. Keep in mind, the shelf life of salted butter can also be a downside, since the salt can actually mask smells/flavors of rancidity. For instance, if you want a flavorful French toast or garlic bread, salted butter can do the trick. Send Text Message Print Comment. If you've only got unsalted butter on hand you can add a sprinkle of salt onto your bread and it will do the job of the salt you're missing in the butter … W e've tackled the question before of why you might want to use salted butter, but almost every pastry chef, cookbook author, and food blogger out there will tell you that when it comes to using salted or unsalted butter for baking, there's only one kind of butter you should use.For the best-baked goods, from sugar cookies to pie crust to pound cake, the unsalted variety is the preferred butter. So unsalted butter is always a better pick when you are cooking so that you can add as much as salt as you want (or don’t) in your recipe. The difference between the two kinds of butter is obviously salt. Salted butter has differing amounts of salt, so unsalted keeps recipes as similar as possible. If you use salted butter and skip the salt in a recipe, will the taste suffer? That is: for every 1 cup of salted butter that the recipe calls for, use 1 cup unsalted butter and 1/2 teaspoon salt, instead. The recipe requires no salt at all, so I'm wondering, will it change the flavor in the recipe? Most cake recipes call specifically for unsalted butter because this option allows for complete control over how much salt you add to the recipe. I don’t remember if it was Food & Wine or one of the others. I'm making the turkey for thanksgiving tomorrow for the first time and the recipe said to use unsalted butter for brushing the outside of the turkey. So if your recipe calls for a full cup of salted butter (or two sticks of salted butter) you will use unsalted butter and add 1/2 teaspoon salt. Sometimes, that doesn't change the flavor noticeably. Depending on how are using the butter you may want to choose unsalted butter as clarifying will remove the salt, but not all of it so additional salt will be added to the recipe. In baking, butter with a low water content is preferred, since excess water can interfere with the development of gluten. If you normally use salted butter for baking, substituting unsalted butter will reduce the total amount of salt in the recipe. Typically, you get extreme answers to questions like this, as if using salted butter will land you in the seventh level of hell. The recipe that I was planning to make was for the fruit scones, but the question applies to any of the recipes from the book. if you're using less than 1/2 a stick it probably doesn't matter. springlakecake Posted 24 Oct 2006 , 12:31pm I have a stick of salted butter at home and want to use it before it goes bad. You may add salt to unsalted better, but depending on how the butter is used in the recipe, you may get some mixed results in terms of texture. Find out what the Test Kitchen has to say. i've heard that salted butter contains more water than unsalted. By taking that variable factor out of a baking recipe and calling instead for unsalted butter, you retain control of the outcome. The typical amount of salt in an unsalted butter is 1 to 2 teaspoons per pound, or 1/4 tsp to 1/2 teaspoon per 4 oz. More. The milk solids can be important, as can the state of the butter (melted vs softened vs chilled), in any given recipe. 10 points? Can you tell me whether this means the Slightly Salted or Unsalted variety of this brand?