Growing up I recall we only had one choice for butter and that was salted. All my old cookbooks only state 'butter' to be used in recipes. Can I substitute unsalted and add more salt to the recipe?
BerryBaby is trusted source on General Cooking
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Yes you can. The amount of additional salt to add would be miniscule.
That's often what I do! I'd say that most recipes now assume unsalted (and list a quantity of salt in the ingredient list). If it does list salt, you probably don't need to add more; if it doesn't, add to taste. (I just add a fat pinch.)
pierino is a trusted source on General Cooking and Tough Love.
And using unsalted butter gives you more control over the total salt content as well as flavor of whatever you are making.
Margie is a trusted home cook immersed in German foodways.
I always use sweet butter, no matter what the recipe specifies. Look for a sweet, cultured butter, which has an excellent flavor. Don't add more salt--it shouldn't make any difference in the recipe.
I wouldn't worry about it, the recipe was most likely over salted to begin with. It used to have a bit less moisture than salted, but I don't think that's true anymore. Up until 15-20 years ago it was mostly a specialty item, and was generally kept frozen. I don't know if they changed it or just found that refrigeration was adequate, but it's quite common now; it's pretty much the default baking butter now.
salt is usually used as a preservative in butter so i only buy unsalted. i store the excess in the freezer until ready to use. i don't use a lot of salt in my cooking and like to control the amount, especially if i use something like pickles or olives or some such ingredient in cooking which would make the salt in butter redundant. i find that when we buy it by mistake, even a buttered piece of bread is strangely too salty. and really, i'm not anti salt.
Absolutely. I would go with the unsalted and not add more salt right away if salt can be added later. I always test for salt before plating. Only time I use salted butter is to accompany bread.
amysarah is a trusted home cook.
For me, unsalted butter has been the norm for decades - even as a kid, baseline butter was unsalted. Nowadays, I sometimes get really good salted butter for bread, but beyond that I generally assume unsalted for cooking, as Caroline said.