Salt...

[Tony S]

Per the poll questions, I chose #1. I have a salt pig chained to my belt. It's not because I use a lot of it; it's because I use it a lot.

I actually love pepper even more, but to me they don't go in the same breath because you don't always use them at the same times. Pepper has more "better not" moments than salt.

And @KingGrump was right on with regard to layering.

 

[crgildart]

The antidote to too much pepper is a handful of salt. Salt was a key part of civilization and societal evolution. Without it we'd still be hunters and gatherers..

 

[Tony S]

Just say no to salted butter. You want salt? Add salt. You don't? All set. Why let someone else set your salt/butter ratio? What if you want to use butter in a recipe that already has a lot of salty ingredients?

And then there is the whole quality thing. Are you going to put your best coffee beans in the hazelnut flavoring pile? No. Are you going to put your best butter in the salt pile? No.

 

[Tony S]

Runs away screaming and tearing hair ...

 

[Tony S]

@James, I like your scholarship.

 

[Tony S]

Let me put it this way: Would you buy salted olive oil?

 

[scott43]

It just feels weird buttering up the Calabrese loaf with unsalted butter then pulling out the salt shaker. Certainly do have quantity control that way.. But probably less salt if I just use the salted butter...

 

[KingGrump]

But...it was unsalted butter.

Plugra unsalted butter. Great with crossants.

Does butter have a purpose of it's unsalted??

Unsalted butter is generally used for cooking. Different brands of butter contain differing amount of salt. Often screws up the final taste of the dish.

Salt is usually added to butter to keep it "fresh" longer.

 

[Ogg]

Let me put it this way: Would you buy salted olive oil?

Apples and oranges, IMO. I'm not going to put olive oil on my pancakes or english muffin.

 

[scott43]

Salt is usually added to butter to keep it "fresh" longer.

I put plenty of salt on the butter to make sure it stays fresh all the way to my bellay!!!!

 

[KingGrump]

It just feels weird buttering up the Calabrese loaf with unsalted butter then pulling out the salt shaker. Certainly do have quantity control that way.. But probably less salt if I just use the salted butter...

With good bread, I generally use unsalted butter. Feels richer and the fat blooms in my mouth.
With not so good bread, salted butter. I am just eating.

 

[scott43]

With good bread, I generally use unsalted butter. Feels richer and the fat blooms in my mouth.
With not so good bread, salted butter. I am just eating.

I feel a bread thread coming on....

 

[KingGrump]

I feel a bread thread coming on....

Low carb folks need not apply.

 

[Ogg]

Low carb folks need not apply.

Are those like flat earthers?

 

[Blue Streak]

With good bread, I generally use unsalted butter. Feels richer and the fat blooms in my mouth.
With not so good bread, salted butter. I am just eating.

Mmmmmmm. Agreed. It's like food. Salting or peppering food without tasking it is an affront to the food and the cook. But likewise, great freshly ground salt or pepper has its place. I buy unsalted butter (hard to beat Kerrygold from Costco), and if I want a bit of salt, I decide what kind, how much, and what grind.

 

[crgildart]

Salted butter's good for cooking eggs..

 

[Ogg]

Salted butter's good for cooking eggs..

Agreed, especially for this: https://www.food.com/recipe/egg-in-the-basket-23106

 

[cantunamunch]

Hmm might as well ask here


Anyone familiar with Icelandic salt? Trying to figure out best showcase for this.

 

[mdf]

Salt is usually added to butter to keep it "fresh" longer.

Salted butter holds more water than unsalted, too.
If I was prone to conspiracy theories....


(That's the real difference in baking, more than the salt itself.)

 

[Ogg]

Salted butter holds more water than unsalted, too.
If I was prone to conspiracy theories....

If a pound of butter wasn't usually a set volume I would think you were on to something but...