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Artisan-salted toast?

Eiron Jun 14, 2011 11:35 AM

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.

  1. LorenM Jun 14, 2011 03:29 PM

    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
      gaffk Jun 14, 2011 05:44 PM

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

      1. re: gaffk
        Eiron Jun 15, 2011 11:32 AM

        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" ....

    2. f
      ferret Jun 14, 2011 11:50 AM

      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
        Novelli Jun 14, 2011 12:19 PM

        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
          escondido123 Jun 14, 2011 12:39 PM

          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
            ferret Jun 14, 2011 12:45 PM

            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.

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