Everything about food, from matching food and wine to recipes, techniques and trends.

Why does this confuse me?

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Howie Hart

Rank

The Hart of Buffalo

Posts

6389

Joined

Thu Mar 23, 2006 4:13 pm

Location

Niagara Falls, NY

Why does this confuse me?

by Howie Hart » Tue Jan 13, 2009 11:37 am

From a recipe posted here:
2 tablespoons unsalted butter
1 teaspoon kosher salt
.
What's the problem with salted butter?
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
no avatar
User

Jon Peterson

Rank

The Court Winer

Posts

2981

Joined

Sat Apr 08, 2006 5:53 pm

Location

The Blue Crab State

Re: Why does this confuse me?

by Jon Peterson » Tue Jan 13, 2009 11:47 am

Great question, Howie, and I can't wait for answers. I always thought one had more control over quantity when salt was excluded from the butter and measured out by tsp. I await answers from those that know.....
no avatar
User

Ian Sutton

Rank

Spanna in the works

Posts

2558

Joined

Sun Apr 09, 2006 2:10 pm

Location

Norwich, UK

Re: Why does this confuse me?

by Ian Sutton » Tue Jan 13, 2009 12:01 pm

My instinct is to say nothing, but perhaps having unsalted butter + salt allows for precision (albeit precision and me aren't on speaking terms in the kitchen :wink: ).

With salted butter there are levels of salting.

That's my take on it

regards

Ian
Drink coffee, do stupid things faster
no avatar
User

Larry Greenly

Rank

Resident Chile Head

Posts

7035

Joined

Sun Mar 26, 2006 11:37 am

Location

Albuquerque, NM

Re: Why does this confuse me?

by Larry Greenly » Tue Jan 13, 2009 1:30 pm

You can more easily tell if unsalted butter is fresh or starting to turn rancid. Many recipes do the same thing.
no avatar
User

David M. Bueker

Rank

Childless Cat Dad

Posts

34940

Joined

Thu Mar 23, 2006 11:52 am

Location

Connecticut

Re: Why does this confuse me?

by David M. Bueker » Tue Jan 13, 2009 1:35 pm

Pro chefs/cooks I know cite control/precision as the reason.
Decisions are made by those who show up
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

43591

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Why does this confuse me?

by Jenise » Tue Jan 13, 2009 1:47 pm

Howie Hart wrote:From a recipe posted here:
2 tablespoons unsalted butter
1 teaspoon kosher salt
.
What's the problem with salted butter?


Nothing's wrong with salted butter, it's a good condiment. To spread on fresh bread, it's what most of us prefer. But in recipes, unsalted butter is the standard because there are some people who must cook without salt period, and specified separately it's an ingredient that can be left out or reduced to suit. In the recipe you refer to or any like it, adding both the salt quantity listed AND using salted butter would likely result in oversalting.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
no avatar
User

Larry Greenly

Rank

Resident Chile Head

Posts

7035

Joined

Sun Mar 26, 2006 11:37 am

Location

Albuquerque, NM

Re: Why does this confuse me?

by Larry Greenly » Tue Jan 13, 2009 2:40 pm

If I use salted butter in a recipe that calls for unsalted butter, I just leave out some salt.

I had a friend some years ago who came back from the grocery store without purchasing any butter because "there wasn't any 'heavily salted' butter, just lightly salted." I had to break the news to him that there wasn't any such thing.
no avatar
User

Bob Henrick

Rank

Kamado Kommander

Posts

3919

Joined

Thu Mar 23, 2006 7:35 pm

Location

Lexington, Ky.

Re: Why does this confuse me?

by Bob Henrick » Tue Jan 13, 2009 2:46 pm

Howie Hart wrote:From a recipe posted here:
2 tablespoons unsalted butter
1 teaspoon kosher salt
. What's the problem with salted butter?


Howie, I use unsalted for cooking, but salted for the table. Unsalted butter on a hot biscuit is just not right!
Bob Henrick
no avatar
User

David M. Bueker

Rank

Childless Cat Dad

Posts

34940

Joined

Thu Mar 23, 2006 11:52 am

Location

Connecticut

Re: Why does this confuse me?

by David M. Bueker » Tue Jan 13, 2009 3:32 pm

Bob Henrick wrote:
Howie, I use unsalted for cooking, but salted for the table. Unsalted butter on a hot biscuit is just not right!


Please explain this to my wife!
Decisions are made by those who show up
no avatar
User

Mark Lipton

Rank

Oenochemist

Posts

4338

Joined

Wed Mar 22, 2006 1:18 pm

Location

Indiana

Re: Why does this confuse me?

by Mark Lipton » Tue Jan 13, 2009 3:39 pm

David M. Bueker wrote:Pro chefs/cooks I know cite control/precision as the reason.


That's certainly one reason, but salted butter also has a higher amount of water in it, which can complicate cooking with it under certain circumstances.

Mark Lipton
no avatar
User

Cynthia Wenslow

Rank

Pizza Princess

Posts

5746

Joined

Mon Mar 27, 2006 9:32 pm

Location

The Third Coast

Re: Why does this confuse me?

by Cynthia Wenslow » Tue Jan 13, 2009 3:55 pm

Mark Lipton wrote:That's certainly one reason, but salted butter also has a higher amount of water in it, which can complicate cooking with it under certain circumstances.


I am careful about it for exactly that reason when baking, although if it's a recipe I know well, I can usually wing it.
no avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

8496

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: Why does this confuse me?

by Paul Winalski » Tue Jan 13, 2009 5:34 pm

Two reasons that I've always heard as "common wisdom" for preferring unsalted butter over salted butter:

1) First and foremost, salt control. You have no idea how much salt they have put into salted butter. If you use unsalted + salt, you know exactly how much salt is going into the dish.

2) Poor quality butter can be masked by the added salt. Unsalted butter has nothing to hide behind.

I think it was Chef Carey who observed that salted butter is always labeled "lightly salted", and asks why this is so, if salt added to butter is a good thing.

-Paul W.
no avatar
User

ChefJCarey

Rank

Wine guru

Posts

4508

Joined

Sat Mar 10, 2007 8:06 pm

Location

Noir Side of the Moon

Re: Why does this confuse me?

by ChefJCarey » Tue Jan 13, 2009 6:44 pm

Yeah, salted butter is more for "them" than "us". Butter is a commodity. It can be stored much longer with the salt added. Plus, it has the added benefit - for them - of holding more water, so you are allowed the privilege of paying butter prices for water.
Rex solutus est a legibus - NOT
no avatar
User

ChefJCarey

Rank

Wine guru

Posts

4508

Joined

Sat Mar 10, 2007 8:06 pm

Location

Noir Side of the Moon

Re: Why does this confuse me?

by ChefJCarey » Tue Jan 13, 2009 6:45 pm

Kind of like IQF shrimp where you are allowed to pay shrimp prices for the thin coating of ice ensconcing each shrimp.
Rex solutus est a legibus - NOT
no avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

8496

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: Why does this confuse me?

by Paul Winalski » Tue Jan 13, 2009 7:22 pm

Or "guaranteed tender" meat with "up to 10% of a solution added".

-Paul W.
no avatar
User

Bob Henrick

Rank

Kamado Kommander

Posts

3919

Joined

Thu Mar 23, 2006 7:35 pm

Location

Lexington, Ky.

Re: Why does this confuse me?

by Bob Henrick » Tue Jan 13, 2009 9:32 pm

Paul Winalski wrote:Or "guaranteed tender" meat with "up to 10% of a solution added".

-Paul W.


And the solution is nothing more than salt water, used to prolong shelf life.
Bob Henrick
no avatar
User

David M. Bueker

Rank

Childless Cat Dad

Posts

34940

Joined

Thu Mar 23, 2006 11:52 am

Location

Connecticut

Re: Why does this confuse me?

by David M. Bueker » Tue Jan 13, 2009 9:58 pm

I see we have settled in to the usual "how terrible the world is" pattern.
Decisions are made by those who show up
no avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

8496

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: Why does this confuse me?

by Paul Winalski » Tue Jan 13, 2009 10:02 pm

Well, I think it IS pretty terrible when I can't find a local supermarket that sells pork that isn't doctored with saline solution.

-Paul W.
no avatar
User

ChefJCarey

Rank

Wine guru

Posts

4508

Joined

Sat Mar 10, 2007 8:06 pm

Location

Noir Side of the Moon

Re: Why does this confuse me?

by ChefJCarey » Wed Jan 14, 2009 1:35 am

It is, in fact, a minefield out there.
Rex solutus est a legibus - NOT
no avatar
User

Howie Hart

Rank

The Hart of Buffalo

Posts

6389

Joined

Thu Mar 23, 2006 4:13 pm

Location

Niagara Falls, NY

Re: Why does this confuse me?

by Howie Hart » Wed Jan 14, 2009 2:34 am

Thanks for the input. As Cynthia pointed out, I can see the importance in baking. I wasn't aware of the water content, so thanks for the info. However, I don't see the significance in something like the recipe from my original post, which came from the Inaugural Party thread:
Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
¼ cup orange juice
½ tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
no avatar
User

Stuart Yaniger

Rank

Stud Muffin

Posts

4348

Joined

Thu Mar 23, 2006 7:28 pm

Location

Big Sky

Re: Why does this confuse me?

by Stuart Yaniger » Wed Jan 14, 2009 9:03 am

Paul Winalski wrote:Well, I think it IS pretty terrible when I can't find a local supermarket that sells pork that isn't doctored with saline solution.

-Paul W.


Darn pigs!
"A clown is funny in the circus ring, but what would be the normal reaction to opening a door at midnight and finding the same clown standing there in the moonlight?" — Lon Chaney, Sr.
no avatar
User

Bob Henrick

Rank

Kamado Kommander

Posts

3919

Joined

Thu Mar 23, 2006 7:35 pm

Location

Lexington, Ky.

Re: Why does this confuse me?

by Bob Henrick » Wed Jan 14, 2009 10:02 am

Howie, I Googled for "salted vs unsalted butter" and found this link. The response from a Chef Julie says she got the info from "The Joy of Cooking" so I would guess it is authentic. http://www.cheftalk.com/forums/food-coo ... alted.html
Bob Henrick
no avatar
User

Howie Hart

Rank

The Hart of Buffalo

Posts

6389

Joined

Thu Mar 23, 2006 4:13 pm

Location

Niagara Falls, NY

Re: Why does this confuse me?

by Howie Hart » Wed Jan 14, 2009 11:17 am

Thanks Bob!
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

43591

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Why does this confuse me?

by Jenise » Wed Jan 14, 2009 2:27 pm

Howie Hart wrote:Thanks for the input. As Cynthia pointed out, I can see the importance in baking. I wasn't aware of the water content, so thanks for the info. However, I don't see the significance in something like the recipe from my original post, which came from the Inaugural Party thread:
Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
¼ cup orange juice
½ tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup


Howie, the significance is that if you use unsalted butter, you won't oversalt the food. It's that simple.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Next

Who is online

Users browsing this forum: ClaudeBot, Google AgentMatch, Ripe Bot and 9 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign