The recipe is calling for salted butter, but I only have unsalted butter. How should I add salt, how much and what kind of salt?

KKool
  • Posted by: KKool
  • September 2, 2012
  • 4568 views
  • 3 Comments

3 Comments

pierino September 2, 2012
Actually, for experienced cooks unsalted butter is preferred. I have no idea what you are making but the trick is to season (with salt) and taste at every stage. You can't fix it with a salt shaker at the table. The reason home cooked meals fail to match restaurant meals is seasoning, especially salt. Personally I mostly use sea salt. How much you will need depends on your dish. For emphasis let me say that unsalted meals taste insipid.
 
cec75 September 2, 2012
Sorry I meant teaspoon
 
cec75 September 2, 2012
Iodized 1-2 tap per pound
 
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