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Artisan-salted toast?

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My wife bought only unsalted butter at the store. I used it on my "sprouted grain" (no salt) toast one morning & it was like eating greasy ceiling tiles.

So, I grabbed the salt mill that has the Italian Artisan herbed salt in it & added a pinch across the top of the toast.

I think this is my new breakfast treat.

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  1. Butter needs salt. And salted butter on bread can be a meal unto itself. My wife is always pulling me off carbs but when I feel an urge to cheat, it's usually a fresh, still warm baguette with butter.

    3 Replies
    1. re: ferret

      Butter loaded with impurities needs salt to keep from spoiling quicker.

      Different strokes I guess...
      I, personally, cannot stand salted butter. I rather have a good quality unsalted butter any day of the week! But that's just me.

      1. re: Novelli

        There are a number of high quality salted butters, which some people prefer. Putting salt in good butter does not make it bad.

        1. re: Novelli

          Butter as a preservative may have been true at some point in time but these days it's a conscious choice to get a desired flavor.

      2. I use both salted and unsalted. If I am using butter as an ingredient in a recipe I will opt for unsalted as I like to control my salt levels in the dish with salt. If I am using it as a spread on toast or Bread or on a baked potato I prefer salted butter. Yes, I do keep both kinds in my fridge.

        2 Replies
        1. re: LorenM

          Yep, unsalted for baking/candy making. Salted for cooking/spreading. Always have both in the fridge.

          1. re: gaffk

            We usually stock both types as well. For some reason unbeknownst to my male mind, the wiffle has chosen a strickly un-salted path.

            I was forced into "a salted buttery" ....