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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?

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    Nyleve RE: missem 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.

    1. t
      tarconi RE: missem Nov 22, 2006 02:58 PM

      1/2 tsp for four ounces is pretty standard.

      1 Reply
      1. re: tarconi
        babette feasts RE: tarconi 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. hotoynoodle RE: missem 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 RE: hotoynoodle Nov 22, 2006 03:56 PM

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

        2. k
          Kelli2006 RE: missem 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.

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