Ghee with salted butter?
I quickly picked up a pack of "sweet cream" butter at Whole Foods yesterday to make Ghee (clarified butter for Indian cooking). After I had made the ghee, I tasted the milk solids and found them extremely salty. I checked the package and realized that the "sweet cream" butter was salted. Now, i need help. How do you recommend I adjust savory recipes I make with this ghee (stir fries, braises, and "flourishes") to account for the salt?
After tasting the ghee itself, I find that it is not puckeringly salty like the solids, but I can still taste the faint tang of salt.
Just don't salt your prepared dishes until after they're cooked. For most recipes, salt can be added any time, even after they're fully prepared. But it can't be removed once it's in solution by being included in the recipe.
Feeling your pain and all, the butter you will buy should all be sweet cream. I find the obverse, cultured buttered, not as prominent in the US or horribly expensive. Cultured butter will be called European Style, no doubt, and this should have closer to 85% butterfat. Deliciously better butter flavor profile.
In the future look for salted or unsalted butter. The main reason is for longevity. The salt is a preservative.
Your best butter is straight from the farm, and raw. It will not have this toxic yellowing agent (generally annatto). You can ask for unsalted or salted typically. The Amish are great butter purveyors.
Blessed are the Amish--great purveyors of all dairy products.
Salted ghee isn't a big deal, unless your hell bent on making an unsalted meal.
Just don't add anymore salt. Any dish requires even the minimal salt that some salted ghee will provide. Unless you're dealing with someone severely allergic to salt (i.e. a non-human)