When a recipe calls for butter or melted butter, does it mean salted
or unsalted butter? Any way to tell? Thanks!


--

Fanaticism consists in redoubling your effort when you have forgotten your aim.

....George Santayana

On Jun 13, 9:04*pm, Steve > wrote:
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
> --
>
> Fanaticism consists in redoubling your effort when you have forgotten your aim.
>
> ...George Santayana

I assume salted unless specified. Never seems to hurt.

Kris

Steve wrote:
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
>


The purists will tell you unsalted ALL the time.
I wouldn't worry about it at all unless it specifies,
and even then don't sweat the small stuff.

gloria p

"gloria.p" > wrote in -
september.org:

> Steve wrote:
>> When a recipe calls for butter or melted butter, does it mean salted
>> or unsalted butter? Any way to tell? Thanks!
>>
>>
>
>
> The purists will tell you unsalted ALL the time.
> I wouldn't worry about it at all unless it specifies,
> and even then don't sweat the small stuff.
>
> gloria p
>


Yep, I only ever use unsalted butter when the recipe specifically asks for
it. Other than that, it's good old 'normal' butter.



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Steve > writes:

> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!

Taste it.

nb

In article >,
Steve > wrote:

> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!

Since salted is the most common, I'd go that route.
But, consider your personal tastes. We always have both on hand.

Most recipes I've seen that require unsalted butter usually specify?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jun 13, 8:59*pm, PeterL > wrote:
> "gloria.p" > wrote -
> september.org:
>
> > Steve wrote:
> >> When a recipe calls for butter or melted butter, does it mean salted
> >> or unsalted butter? Any way to tell? Thanks!
>
> > The purists will tell you unsalted ALL the time.
> > I wouldn't worry about it at all unless it specifies,
> > and even then don't sweat the small stuff.
>
> > gloria p
>
> Yep, I only ever use unsalted butter when the recipe specifically asks for
> it. Other than that, it's good old 'normal' butter.

"Normal" butter IS unsalted butter. I never use salted butter. I have
a salt shaker and know how to use it!

Or NOT use it! ;-)

John Kuthe...

John Kuthe > wrote in news:2baf9997-86b5-41b2-96e9-
:

> On Jun 13, 8:59*pm, PeterL > wrote:
>> "gloria.p" > wrote -
>> september.org:
>>
>> > Steve wrote:
>> >> When a recipe calls for butter or melted butter, does it mean salted
>> >> or unsalted butter? Any way to tell? Thanks!
>>
>> > The purists will tell you unsalted ALL the time.
>> > I wouldn't worry about it at all unless it specifies,
>> > and even then don't sweat the small stuff.
>>
>> > gloria p
>>
>> Yep, I only ever use unsalted butter when the recipe specifically asks fo
> r
>> it. Other than that, it's good old 'normal' butter.
>
> "Normal" butter IS unsalted butter. I never use salted butter. I have
> a salt shaker and know how to use it!
>
> Or NOT use it! ;-)
>
> John Kuthe...
>



To each their own.



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

On Jun 13, 10:02*pm, PeterL > wrote:
> John Kuthe > wrote in news:2baf9997-86b5-41b2-96e9-
> :
>
>
>
> > On Jun 13, 8:59*pm, PeterL > wrote:
> >> "gloria.p" > wrote -
> >> september.org:
>
> >> > Steve wrote:
> >> >> When a recipe calls for butter or melted butter, does it mean salted
> >> >> or unsalted butter? Any way to tell? Thanks!
>
> >> > The purists will tell you unsalted ALL the time.
> >> > I wouldn't worry about it at all unless it specifies,
> >> > and even then don't sweat the small stuff.
>
> >> > gloria p
>
> >> Yep, I only ever use unsalted butter when the recipe specifically asks fo
> > r
> >> it. Other than that, it's good old 'normal' butter.
>
> > "Normal" butter IS unsalted butter. I never use salted butter. I have
> > a salt shaker and know how to use it!
>
> > Or NOT use it! ;-)
>
> > John Kuthe...
>
> To each their own.

You don't get enough salt/sodium as it is?

John Kuthe...

John Kuthe > wrote in news:a490d590-d884-44ec-a21e-
:


>> >> it. Other than that, it's good old 'normal' butter.
>>
>> > "Normal" butter IS unsalted butter. I never use salted butter. I have
>> > a salt shaker and know how to use it!
>>
>> > Or NOT use it! ;-)
>>
>> > John Kuthe...
>>
>> To each their own.
>
> You don't get enough salt/sodium as it is?
>


Probably not. Maybe the reason why I'm getting leg cramps. I *rarely* have
them, and have been quite noticible of the fact that they have started after
I have greatly reduced my salt intake.

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

In article
>,
John Kuthe > wrote:

> > To each their own.
>
> You don't get enough salt/sodium as it is?
>
> John Kuthe...

Many don't keep track.
But if you are not sensitive to it, it does not matter.

I am, so I do.

I don't judge those that don't!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"John Kuthe" > wrote in message
...
> On Jun 13, 10:02 pm, PeterL > wrote:
>> John Kuthe > wrote in news:2baf9997-86b5-41b2-96e9-
>> :
>>
>>
>>
>> > On Jun 13, 8:59 pm, PeterL > wrote:
>> >> "gloria.p" > wrote
>> >> -
>> >> september.org:
>>
>> >> > Steve wrote:
>> >> >> When a recipe calls for butter or melted butter, does it mean
>> >> >> salted
>> >> >> or unsalted butter? Any way to tell? Thanks!
>>
>> >> > The purists will tell you unsalted ALL the time.
>> >> > I wouldn't worry about it at all unless it specifies,
>> >> > and even then don't sweat the small stuff.
>>
>> >> > gloria p
>>
>> >> Yep, I only ever use unsalted butter when the recipe specifically asks
>> >> fo
>> > r
>> >> it. Other than that, it's good old 'normal' butter.
>>
>> > "Normal" butter IS unsalted butter. I never use salted butter. I have
>> > a salt shaker and know how to use it!
>>
>> > Or NOT use it! ;-)
>>
>> > John Kuthe...
>>
>> To each their own.
>
> You don't get enough salt/sodium as it is?
>
> John Kuthe...

Are you a graduate of the "Bobobananaramabonobo School of Culinary
Sanctimonious Preaching of Greater Saint Louis"? Or, just a sock puppet?

"Paco" > wrote in
:

>
>

>>>
>>> >> Yep, I only ever use unsalted butter when the recipe specifically
>>> >> asks fo
>>> > r
>>> >> it. Other than that, it's good old 'normal' butter.
>>>
>>> > "Normal" butter IS unsalted butter. I never use salted butter. I
>>> > have a salt shaker and know how to use it!
>>>
>>> > Or NOT use it! ;-)
>>>
>>> > John Kuthe...
>>>
>>> To each their own.
>>
>> You don't get enough salt/sodium as it is?
>>
>> John Kuthe...
>
> Are you a graduate of the "Bobobananaramabonobo School of Culinary
> Sanctimonious Preaching of Greater Saint Louis"? Or, just a sock
> puppet?
>
>


ROFLMAO!!!!!


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

In article >,
PeterL > wrote:

> John Kuthe > wrote in news:a490d590-d884-44ec-a21e-
> :
>
>
> >> >> it. Other than that, it's good old 'normal' butter.
> >>
> >> > "Normal" butter IS unsalted butter. I never use salted butter. I have
> >> > a salt shaker and know how to use it!
> >>
> >> > Or NOT use it! ;-)
> >>
> >> > John Kuthe...
> >>
> >> To each their own.
> >
> > You don't get enough salt/sodium as it is?
> >
>
>
> Probably not. Maybe the reason why I'm getting leg cramps. I *rarely* have
> them, and have been quite noticible of the fact that they have started after
> I have greatly reduced my salt intake.

Seriously Peter, try a balanced mineral supplement with Calcium.
Quadricep cramps were no fun and that's what cured them.

Calcium alone didn't. It had to be balanced with Phosphorous and
Magnesium...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Steve wrote:
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
>

Steve - Unsalted butter is always better as far as I'm concerned. In
fact, I don't know why they salt any butter. Why?

Salted butter only adds sodium past what a recipe calls for.

Bob

Kris wrote:
> On Jun 13, 9:04 pm, Steve > wrote:
>> When a recipe calls for butter or melted butter, does it mean salted
>> or unsalted butter? Any way to tell? Thanks!
>>
>> --
>>
>> Fanaticism consists in redoubling your effort when you have forgotten your aim.
>>
>> ...George Santayana
>
> I assume salted unless specified. Never seems to hurt.
>
> Kris

I assume unsalted unless specified. One can always add salt as needed to
a recipe but can't take it out of the salted butter.

"Kris" > wrote in message
...
On Jun 13, 9:04 pm, Steve > wrote:
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>

I assume salted unless specified. Never seems to hurt.

Kris



Agreed, Kris. Most recipes requiring unsalted butter *do* specify
(particularly in baking where things seem to need to be more precise). I
use salted butter for everyday cooking, spreading on the occasional piece of
toast, etc.

There is the adage you can't unsalt once it's salted, but honestly salted
butter doesn't taste overwhelmingly salty, at least not to my palate. I do
try not to go overboard salting food during cooking; I prefer to let people
salt their food at the table.

Jill

"Omelet" > wrote in message
news
> In article >,
> Steve > wrote:
>
>> When a recipe calls for butter or melted butter, does it mean salted
>> or unsalted butter? Any way to tell? Thanks!
>
> Since salted is the most common, I'd go that route.
> But, consider your personal tastes. We always have both on hand.
>
> Most recipes I've seen that require unsalted butter usually specify?
> --
> Peace! Om
>

Yep, and in my years of reading cookbooks it's usually baking (as in bread,
yeast rolls, etc.) that will specify unsalted butter. Most recipes don't
specify unless it truly requires unsalted butter.

Jill

"jmcquown" wrote
> "Kris" wrote

> I assume salted unless specified. Never seems to hurt.

> Agreed, Kris. Most recipes requiring unsalted butter *do* specify
> (particularly in baking where things seem to need to be more precise). I
> use salted butter for everyday cooking, spreading on the occasional piece
> of toast, etc.

Same here. If I do make a sort of 'ghee' though I'll use unsalted.

On Jun 13, 11:25*pm, Bob Muncie > wrote:
> Steve wrote:
> > When a recipe calls for butter or melted butter, does it mean salted
> > or unsalted butter? Any way to tell? Thanks!
>
> Steve - Unsalted butter is always better as far as I'm concerned. In
> fact, I don't know why they salt any butter. Why?
>
> Salted butter only adds sodium past what a recipe calls for.
>
> Bob

I think the reason "they" add salt to butter is the same reason "they"
add sugars to just about every processed food there is: because that's
what the United Statesians have come to love and demand and thus BUY!
I saw a nutritional breakdown of some salad the Panera Bread Co (St
Louis Bread Co to STL still) is selling and in one serving it contains
well over a GRAM of sodium!! Ick! Better get the HUGE Gulp with that
to flush all that sodium out of your body and though you kidneys!!

No thanks, I'll stick to making my own foods. I tend to eschew much of
that processed food junk.

John Kuthe...

On Jun 13, 10:40*pm, "Paco" > wrote:
> "John Kuthe" > wrote in message
>
> ...
>
>
>
> > On Jun 13, 10:02 pm, PeterL > wrote:
> >> John Kuthe > wrote in news:2baf9997-86b5-41b2-96e9-
> >> :
>
> >> > On Jun 13, 8:59 pm, PeterL > wrote:
> >> >> "gloria.p" > wrote
> >> >> -
> >> >> september.org:
>
> >> >> > Steve wrote:
> >> >> >> When a recipe calls for butter or melted butter, does it mean
> >> >> >> salted
> >> >> >> or unsalted butter? Any way to tell? Thanks!
>
> >> >> > The purists will tell you unsalted ALL the time.
> >> >> > I wouldn't worry about it at all unless it specifies,
> >> >> > and even then don't sweat the small stuff.
>
> >> >> > gloria p
>
> >> >> Yep, I only ever use unsalted butter when the recipe specifically asks
> >> >> fo
> >> > r
> >> >> it. Other than that, it's good old 'normal' butter.
>
> >> > "Normal" butter IS unsalted butter. I never use salted butter. I have
> >> > a salt shaker and know how to use it!
>
> >> > Or NOT use it! ;-)
>
> >> > John Kuthe...
>
> >> To each their own.
>
> > You don't get enough salt/sodium as it is?
>
> > John Kuthe...
>
> Are you a graduate of the "Bobobananaramabonobo School of Culinary
> Sanctimonious Preaching of Greater Saint Louis"? *Or, just a sock puppet?

I'm not nearly as virulent as Bryan, but yes I do have my outspoken
opinions about foods.

A lotta other things too! What's your point?

John Kuthe...

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Steve > wrote:
> >
> >> When a recipe calls for butter or melted butter, does it mean salted
> >> or unsalted butter? Any way to tell? Thanks!
> >
> > Since salted is the most common, I'd go that route.
> > But, consider your personal tastes. We always have both on hand.
> >
> > Most recipes I've seen that require unsalted butter usually specify?
> > --
> > Peace! Om
> >
>
> Yep, and in my years of reading cookbooks it's usually baking (as in bread,
> yeast rolls, etc.) that will specify unsalted butter. Most recipes don't
> specify unless it truly requires unsalted butter.
>
> Jill

Thanks.

And, good to see you posting more again Jill! :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jun 13, 9:25*pm, Bob Muncie > wrote:
> Steve wrote:
> > When a recipe calls for butter or melted butter, does it mean salted
> > or unsalted butter? Any way to tell? Thanks!
>
> Steve - Unsalted butter is always better as far as I'm concerned. In
> fact, I don't know why they salt any butter. Why?

Salted butter keeps longer without going rancid -- which conversely is
why the better brands for unsalted butter comes in the more airtight
foil packaging rather than just paper.

For those who don't use butter much but likes it once in awhile (like
myself) salted it's preferable -- but then I usually go with the
higher-end import varieties which tastes richer than the domestics
(Kerrygold Irish from Trader Joe's is a good brand, and it also comes
unsalted.)

> Salted butter only adds sodium past what a recipe calls for.

Depends on what the recipe is.

--
Ht

"Steve" > schrieb im Newsbeitrag
...
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
Butter is always unsalted (except in the USA, as it seems).
You don't use salted oil or salted lard or salted margarine, either.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in news:h133f1$ihs$1
@news.eternal-september.org:

>
> "Steve" > schrieb im Newsbeitrag
> ...
>> When a recipe calls for butter or melted butter, does it mean salted
>> or unsalted butter? Any way to tell? Thanks!
>>
> Butter is always unsalted (except in the USA, as it seems).


Ummmmmmmmm, no.

If you want unsalted butter here in Oz, you have to go looking for it.




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Steve said...

> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!


Any recipe that doesn't mention which, is a lame recipe.

Andy
--
"I only know what I read. NOT what I'm talking about!"
--Andy

On Jun 14, 10:28*am, Andy > wrote:
> Steve said...
>
> > When a recipe calls for butter or melted butter, does it mean salted
> > or unsalted butter? Any way to tell? Thanks!
>
> Any recipe that doesn't mention which, is a lame recipe.
>
> Andy
> --
> "I only know what I read. NOT what I'm talking about!"
> --Andy

Says the man who likes Cool Whip!

;-)

John Kuthe...

John Kuthe said...

> On Jun 14, 10:28*am, Andy > wrote:
>> Steve said...
>>
>> > When a recipe calls for butter or melted butter, does it mean salted
>> > or unsalted butter? Any way to tell? Thanks!
>>
>> Any recipe that doesn't mention which, is a lame recipe.
>>
>> Andy
>> --
>> "I only know what I read. NOT what I'm talking about!"
>> --Andy
>
> Says the man who likes Cool Whip!
>
> ;-)
>
> John Kuthe...


Touché!

Well, here's a coconut cream pie w/Reddi-Wip in your face. BLAMO!!!

You've been hit and run by...

Andy's Evil Twin

Steve wrote:
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
>
I believe that, as a rule, if it's a recipe for something baked, its
unsalted butter that's required.

I never have anything but unsalted butter in our house, so the question
doesn't arise.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

htn963 wrote:

> Salted butter keeps longer without going rancid -- which conversely is
> why the better brands for unsalted butter comes in the more airtight
> foil packaging rather than just paper.

Since I never use salted butter, and we don't use very much unsalted
butter, I keep my unsalted butter in the freezer. I defrost one stick at
a time and that keeps well in a glass butter dish in my fridge. We go
through one stick in two weeks as a rule.

BTW, if you are going to use butter for pie crust, biscuits or other
pastry, the frozen butter scraped over the large holes of a box grater
makes the perfect sized pieces for incorporating with flour.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Michael Kuettner wrote:
> "Steve" > schrieb im Newsbeitrag
> ...
>> When a recipe calls for butter or melted butter, does it mean salted
>> or unsalted butter? Any way to tell? Thanks!
>>
> Butter is always unsalted (except in the USA, as it seems).
> You don't use salted oil or salted lard or salted margarine, either.

In UK we can buy unsalted butter, but there is much more salted butter on
sale. Unless a recipe specifically calls for unsalted butter, then salted
is the norm.

"PeterL" wrote
> "Michael Kuettner" wrote

>> Butter is always unsalted (except in the USA, as it seems).

> Ummmmmmmmm, no.
> If you want unsalted butter here in Oz, you have to go looking for it.

Same in Japan. But I have a feelig it might relate more to the other
person's comment on going rancid. It may be hotter climates have a higher
need for salted butter in the past so are used to it.

If i recall Michael lives in Germany? If so he may think he knows 'hot' but
he's a far cry from what you and i would define it as.

cshenk wrote:
> "PeterL" wrote
>> "Michael Kuettner" wrote
>
>>> Butter is always unsalted (except in the USA, as it seems).
>
>> Ummmmmmmmm, no.
>> If you want unsalted butter here in Oz, you have to go looking for it.
>
> Same in Japan. But I have a feelig it might relate more to the other
> person's comment on going rancid. It may be hotter climates have a
> higher need for salted butter in the past so are used to it.
>
> If i recall Michael lives in Germany? If so he may think he knows 'hot'
> but he's a far cry from what you and i would define it as.

USA, UK and japan seem to have one thing in common :
salted butter.
On the continent unsalted is the standard.
I guess, salted butter stems from the UK and has made its way through
the Anglo-Saxon world and those parts heavily influenced by it, like
Japan.
I live in Austria; if 40 - 50 degrees Celsius in the summertime isn't hot
enough ...

Cheers,

Michael Kuettner

On Jun 14, 10:59*am, "Michael Kuettner" >
wrote:
> "Steve" > schrieb im Newsbeitragnews:81j835d3tgc0nka98d70ku0grdikc78en6 @4ax.com...> When a recipe calls for butter or melted butter, does it mean salted
> > or unsalted butter? Any way to tell? Thanks!
>
> Butter is always unsalted (except in the USA, as it seems).
> You don't use salted oil or salted lard or salted margarine, either.

And Canada. Both are readily available now but even 20 years ago one
had to make a real effort to buy unsalted butter.

John Kane Kingston ON Canada

Steve > wrote:

> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!

If there is no specification, it matters not in the least, especially if
the recipe naturally contains any salt at all. Modern commercial salted
butter has very little salt indeed.

The recipe apparently also does not specify sweet butter, or one made
with soured cream - and this also would not usually make a difference in
a savoury recipe with even a slightly pronounced flavour. Here
(Germany) I can get either of these kinds of butter, as well as sweet
butter but with lactic acid added, any of them salted or unsalted, any
day of the week. There is no default, but sweet butter with lactic acid
added, unsalted, is probably the most widely available.

Victor

"Michael Kuettner" wrote
> cshenk wrote:
>> "PeterL" wrote
>>> "Michael Kuettner" wrote

>> Same in Japan. But I have a feelig it might relate more to the other
>> person's comment on going rancid. It may be hotter climates have a
>> higher need for salted butter in the past so are used to it.
>>
>> If i recall Michael lives in Germany? If so he may think he knows 'hot'
>> but he's a far cry from what you and i would define it as.

> I live in Austria; if 40 - 50 degrees Celsius in the summertime isn't hot
> enough ...

Might wanna try that again.

Climate: The Austrian climate is a continental climate with rigid, rainy and
often snowy winters (the winter minimuml temperatures vary between +2°C
and -15°C), and short summers with temperatures variable between 20°C and
30°C

It's 29C on my back porch already which is wonderful as it's a nice cool
temp and no need to run the AC yet. At about 33C we think about it. At
40C, we use it. We seldom exceed 40C for more than a few weeks here but
will hit that and higher for normally 3-4 weeks straight in the beach area I
am at. Sometimes we get lucky and it is just 38C. The difference is it
probably isnt under 34C at night here those times.

Sorry Michael but PeterL and I live in true 'hot' climate. Neither of us
are very familiar with snow. You'd get a giggle at me bundling up at 15C
and looking like a snowman.

On Jun 14, 11:46*am, Stu > wrote:
> On Sun, 14 Jun 2009 11:15:26 -0500, Janet Wilder
>
> > wrote:
> >Steve wrote:
> >> When a recipe calls for butter or melted butter, does it mean salted
> >> or unsalted butter? Any way to tell? Thanks!
>
> >I believe that, as a rule, if it's a recipe for something baked, its
> >unsalted butter that's required.
>
> >I never have anything but unsalted butter in our house, so the question
> >doesn't arise.
>
> Next run to Fargo or Grand forks I'm doing the butter run. Take the
> cooler and pick up 25 lbs. as I usually find sales for $1.50 to $1.88
> lb. *at the Super saver.

Where's "Super saver"? Must be in Grand forks. Butter was $1.65 lb
at Hornbachers' a couple of weeks ago.
Lynn in Fargo :-)
Where are you coming from?

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > Steve > wrote:
>> >
>> >> When a recipe calls for butter or melted butter, does it mean salted
>> >> or unsalted butter? Any way to tell? Thanks!
>> >
>> > Since salted is the most common, I'd go that route.
>> > But, consider your personal tastes. We always have both on hand.
>> >
>> > Most recipes I've seen that require unsalted butter usually specify?
>> > --
>> > Peace! Om
>> >
>>
>> Yep, and in my years of reading cookbooks it's usually baking (as in
>> bread,
>> yeast rolls, etc.) that will specify unsalted butter. Most recipes don't
>> specify unless it truly requires unsalted butter.
>>
>> Jill
>
> Thanks.
>
> And, good to see you posting more again Jill! :-)
> --
> Peace! Om
>

Thanks, sweetie! I'm still getting unpacked from the move. And wondering
why the heck I didn't 'curbcycle' more stuff when I had the chance. LOL

Jill

Steve wrote:
>
> When a recipe calls for butter or melted butter, does it mean salted
> or unsalted butter? Any way to tell? Thanks!
>
> --
>

We only keep unsalted butter in the house, so that's the default. Easy
enough to add salt if needed. Matter of taste preference otherwise; if
you like salted use it.

"Michael Kuettner" > wrote in news:h13he5$7pc$1
@news.eternal-september.org:


> I live in Austria; if 40 - 50 degrees Celsius in the summertime isn't hot
> enough ...
>


You're just getting warm there.


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous