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Jun 11, 2009 07:49 AM

Too Much Salted Butter In House

I almost NEVER purchase salted butter. In error, while in BJ's this weekend, I grabbed a brick of the stuff. I also usually don't purchase groceries in BJ's, but was in there for other purposed, it was very late in the day and remembered I had practically no butter in the house and would probably need it to cook dinner. Didn't even take a look at what I pulled out of the fridge, just threw it in my cart. Got home and realized I now was the owner of like 36 sticks of Land O'Lakes salted butter. Oh no.

So, are there any recipes which specifically call for salted butter? I really need to use this stuff up somehow or it's going to just sit in my freezer for years. The only time I use it is for spreading on matzoh, sometimes. I just really prefer unsalted, and putting my own salt on things, you know?

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  1. freeze it to start. you can use it interchangeably in savory cooking, just remember to account for that while seasoning the dish. in a pinch, i use it to bake too, just omitting the salt i would normally add.

    it's not the end of the world.

    1 Reply
    1. re: hotoynoodle

      I froze all of it except one stick already :)

    2. I prefer salted on toast, and like hotoynoodle, just omit the "pinch of salt".

      I very much doubt there's a large amount of salt in there. Also, it takes longer for salted butter to go rancid in the fridge.

      1. Salted butter is usually quite a bit cheaper because the salt preserves it and gives it a longer window of sale. Use it in any recipe that calls for salt, which is pretty much every savoury recipe. Then if you taste and season with salt at the very end you can accommodate for the salt in the butter.

        Generally I find it's only baked goods and desserts that specifically call for unsalted butter. Personally I don't see the point in paying extra for unsalted butter if you're just going to add salt to the end result anyway.

        1 Reply
        1. re: Gary

          and every professional pastry chef with whom i have ever worked adds salt to the butter when creaming it. it's just the precision of control they like so use unsalted.