Unsalted Butter


Maybe you have noticed that I often list unsalted butter in ingredients. Mon petit ami has pointed out that you can better manage the saltiness of a dish without the extra amount added to beurre. Also, the salt manufacturers use is of a poor quality, and usually iodized, which gives it a metallic flavor. And the purpose of salting butter is to extend its shelf life; it’s for preservation. With the unsalted version, you will know whether it’s fresh (a simple sniff test will tell you right away).


4 thoughts on “Unsalted Butter

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s