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Use salted sweet cream butter for toast only. Everything else gets unsalted butter. The reason is so you can control the sodium (salt) in the foods you are cooking. You can always add more but you can't take it out once it's in there. Besides, most of us don't need the additional salt/sodium content anyway.
What is the difference between salted or unsalted butter? Salted butter is for putting on a warm bagel, muffin, potatoes etc. Unsalted butter is used for baking. If you use salted butter for baking, use no salt! It is best to use the unsalted.
Source: My Mom
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What chemical elements are present in unsalted butter?
By Indy from Nashville, TN
I use unsalted butter for baking cakes, cookies, etc. The ingredients listed on the package are:
Cream, natural flavorings, contains: Milk
Unless you use organic butter made from milk with no hormones as well as not coming from cows that consumed feed with pesticides, herbicides, or fertilizers, it is possible your butter has some or all of these in it. These are harmful chemicals to all people.
What is the difference between and also the difference when using in a recipe, between kosher salt, sea salt, regular "house" salt, and there is another kind referred to I just can't recall. Also what is the difference in using regular butter and unsalted butter in a recipe. The recipes for unsalted usually also call for salt to be added. Just wondering.
Salted butter is simply regular butter (churned cream) with salt added. Recipes will often say to use salted butter, or tell you how much salt to add if you're using unsalted butter.
Salts are different in their coarseness and origin, as well as mineral content.
Table salt is refined salt, sort of like refined sugar. It's been cleaned and crystallized into same-size crystals. Iodized salt is table salt with iodine added. Iodine was first added to table salt to prevent a condition called goiter. It was found that most people use table salt, so adding iodine to it insured most people would get enough to avoid goiter, though it is still only a very small supplemental amount.
"Kosher" salt is made in larger pieces. It may or may not be actually Kosher. Pretzel salt is large crystals of salt.
Sea salt has minerals from the ocean still in it. It may come in large crystals, ground fine, or in flakes. It may come in different colors and flavors.
Mineral salt (Also called Real Salt) has the highest amount of natural minerals still in it.
Why do so many recipes call for unsalted butter then add butter into the recipe or batter. I can usually find salted butter much cheaper than unsalted?