Salted vs Unsalted Butter...
Got a recipe that calls for unsalted or salted and you’ve got the “other one”? There are ways to work around the salt (or lack thereof).
It’s frustrating when recipes aren’t specific, and commonly if a recipe calls for butter, it’s salted butter. Salt is used as a preservative in butter, but we’ve gotten so used to the taste that it’s no wonder most restaurants offer the salty version at their tables.
If you’re serious about your cooking, though, you’ll want more control. I purchase both and for different reasons. My husband only likes salted butter for his toast and bread, yet I use unsalted in my cooking.
The resources on salted butter vary greatly when explaining just how much salt is apparent per each 1/4 pound stick. The actual amount of salt added varies by brand, and references show it to be from 1/4 teaspoon to 3/4 teaspoon. This is why chocolate chip cookies made with one brand may vary in taste based on the brand of butter used. By using unsalted butter, though, you can definitely control the salt factor in the recipe, getting more consistent results.
Using salted butter in substitution of unsalted means you have to adjust the amount of actual salt you add to the recipe. Since most recipes calling for butter also call for salt, this sounds like it would be a simple process, but without knowing just how much salt is factored into the salted butter, it’s tricky. My recommendation is to scale back 1/4 teaspoon salt for each 1/4 pound stick of salted butter used.
I also commonly add about 1/4 teaspoon salt for each stick if a recipe calls for salted butter (because I’m using unsalted). Yeah, you might have to get out the calculator.
But what about the salt?
I exclusively use kosher salt in all cooking and baking unless the recipe specifically calls for table salt (or another form), OR if I’m certain the taste of the recipe’s outcome would not fare well if table salt weren’t used. In my experience, most cookies and cakes, as well as main and side courses didn’t have a negative outcome when using kosher salt. In fact, most tasted better. Pie crusts, though, and some other pastries, commonly call for table salt.
For more details on substitution of kosher salt, see: Kosher Salt is Just Better.
Posted
Sunday, February 4th, 2007 at 2:43 pm EST
Read more in Tips, Quick Fixes
