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Butter Question

missem Nov 22, 2006 02:43 PM

My recipe calls for salted and I only have unsalted. I assume I can just add salt, but how much?

  1. k
    Kelli2006 Nov 22, 2006 04:29 PM

    I use both salted and unsalted butter at work(baker/pastry) but the little bit of salt that is added usually doesn't affect the recipe. I would add 1/2 of the recipes recommended salt and taste it. if you feel that you need more, go ahead and add it.

    The little bit of salt added to butter is there as a preservative and not a flavoring.

    1. hotoynoodle Nov 22, 2006 03:38 PM

      curious recipe that calls for salted butter. restaurant kitchens and pastry chefs only ever use unsalted butter.

      1 Reply
      1. re: hotoynoodle
        missem Nov 22, 2006 03:56 PM

        I know. It is for a corn/souffle pudding. I have never seen it before either.

      2. t
        tarconi Nov 22, 2006 02:58 PM

        1/2 tsp for four ounces is pretty standard.

        1 Reply
        1. re: tarconi
          babette feasts Nov 22, 2006 03:43 PM

          I've always figured 1 tsp. per pound, but I couldn't tell you where I got that idea. And of course iodized table salt is saltier per volume than kosher or (flaky) sea salt - in restaurants we always use kosher salt, so maybe 1 tsp. kosher or 1/2 tsp iodized per pound.

        2. n
          Nyleve Nov 22, 2006 02:55 PM

          If for a baked item, I'd add salt quite sparingly - only if you really think you must. Otherwise, for anything else, just salt to taste. Unsalted butter tends to have a nicer flavour, so that's why it's recommended for cooking.

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