Salted or Unsalted Butter - Page 2

afeinstitch · 09-20-2006, 08:23 PM

Rosie, that stuff is good! I wish I could find it in stick form. They used to manufactured that way, but I haven't seen it in a while. Otherwise, give me unsalted butter. I would rather add my own salt.

**Bobby Flayvor** · 09-20-2006, 09:01 PM

Unsalted

**Rosie** · 09-21-2006, 07:32 AM

Quote:

Originally Posted by afeinstitch

Rosie, that stuff is good! I wish I could find it in stick form. They used to manufactured that way, but I haven't seen it in a while. Otherwise, give me unsalted butter. I would rather add my own salt.

Yes Anita, I have only seen it in the tubs here too! We use it a lot when we want to spread some!

Karynanne · 09-21-2006, 05:23 PM

If you want to try a great sweet cream butter, try Plugra. It comes in a 1# block, a red wrapper, and has a wonderful European flavor. I buy it at Trader Joe's, but have found it at Whole Foods also.

Karyn

georgia girl · 09-21-2006, 05:32 PM

I've used Land 'o Lakes and I love it

Bunti · 09-22-2006, 11:35 AM

I use different fats for different things. Butter, salted or not, depending on the use, olive or canola oil. I like Land'o lakes, and Olsens organics.

I have even resigned myself to some butter substitutes, and have my favorites. They are Smart Balance light spread.(olive oil and yogurt base) and I Can't Believe It's Not Butter Spray.(Still waiting for Fabio to show up in my kitchen....maybe not.)

Have a great day everyone

You can make your own whipped light butter if you have the patience, you will get the butter flavor with less fat and calories. My dad used to do it. You soften the butter just to room temp....don't let it get TOO soft. Then you whip it, with a food processer or electric mixer, till nice and fluffy. (takes awhile, so avoid handheld if possible) Then you whip room temp water into it, a couple of tablespoons at a time.(Dad used distilled) It'll take about a cup. The volume about doubles. Works well for non baking uses. It is the way light margarines and butters are made in food production business. Ever wonder why light margarines and butter made your toast soggy, now ya know!!!

**mango** · 09-22-2006, 11:49 AM

I buy either one salt or unsalted doen't matter as long as it's butter.

Max Sutton · 09-23-2006, 08:37 AM

=========================
In baking, I use unsalted butter.
I use Smart Balance buttery spread for stove-top cooking and on bread and rolls.
=========================

**Rosie** · 09-23-2006, 08:42 AM

Quote:

Originally Posted by Bunti

I use different fats for different things. Butter, salted or not, depending on the use, olive or canola oil. I like Land'o lakes, and Olsens organics.

I have even resigned myself to some butter substitutes, and have my favorites. They are Smart Balance light spread.(olive oil and yogurt base) and I Can't Believe It's Not Butter Spray.(Still waiting for Fabio to show up in my kitchen....maybe not.)

Have a great day everyone

You can make your own whipped light butter if you have the patience, you will get the butter flavor with less fat and calories. My dad used to do it. You soften the butter just to room temp....don't let it get TOO soft. Then you whip it, with a food processer or electric mixer, till nice and fluffy. (takes awhile, so avoid handheld if possible) Then you whip room temp water into it, a couple of tablespoons at a time.(Dad used distilled) It'll take about a cup. The volume about doubles. Works well for non baking uses. It is the way light margarines and butters are made in food production business. Ever wonder why light margarines and butter made your toast soggy, now ya know!!!

YES, I have always hated those because they make my toast soggy!!!! Never knew why!!! thanks for the enlightenment!!!!

buceriasdon · 01-01-2007, 05:16 PM

Quote:

Originally Posted by Karynanne

I'm a Sweet Cream Butter person. I love that creamy, unsalted taste. I don't use butter a lot, but when I do, then that's my choice. Anyone else have a preference?

Karyn

Here in Mexico salted butter is near impossible to buy. I wouldn`t go back to salted butter now.
Don