Believe it or not, we don't have"unsalted"butter here. Every butter at the grocery store is salted, but it's such a negligible amount of salt. You have to go to healthy food stores to try to find find unsalted ones.
It really does feel like a distinctly american thing. The butter cooler portion of Wegmans has some European and Irish butters and they're all salted too.
Not at all. Plugra comes in both salted and unsalted varieties, as do most of the other European butters at my local grocery stores.
When I did pastry school, the two things the French pastry chefs tried to impress on everyone first were: A) Measure by weight, not volume and Get used to using unsalted butter for everything, not salted butter like most Americans.
Believe it or not, we don't have"unsalted"butter here. Every butter at the grocery store is salted, but it's such a negligible amount of salt. You have to go to healthy food stores to try to find find unsalted ones.
It really does feel like a distinctly american thing. The butter cooler portion of Wegmans has some European and Irish butters and they're all salted too.
Unsalted butter is definitely a thing in the UK and Australia, and most places in western europe that I've lived. The french get really anal about precise butter salting. But as a product it really does tend to only be used for baking.
Wonder why Wegmans doesn't carry it. Might just not sell well?
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
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LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
Butter note - irish butter is so damn good. I buy Kerrygold 100% now, there's a couple other brands I want to try tho.
To us here butter is butter, most don't care or ask if it's salted or not, if a recipe asks for butter you just go and get plain old butter, whichever you find. I checked some common brands and salt content is like 0,01 - 0,03 g on 100 g of product.
We've got a butter store pretty close by. I've never been, but a friend told me that it's really good. Said friend, formerly a professional chef & baker, uses that Kerrygold Irish butter for eating (unless she's been to the butter store) and unsalted for cooking.
So par for the course, it sounds like.
Kerrygold has this garlic butter I use for garlic bread. It's pretty rad.
I have a podcast now. It's about video games and anime!Find it here.
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Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
Cooking with butter is just a joy really, I love to saute whole garlic cloves in it until they turn brown and mushy and then sometimes I'll just use those to dress a protein I cook in the garlicky butter, or I'll smush em up and smear em on like a crostini or whatever you wanna call a little piece of broiled crunchy bread.
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
We've got a butter store pretty close by. I've never been, but a friend told me that it's really good. Said friend, formerly a professional chef & baker, uses that Kerrygold Irish butter for eating (unless she's been to the butter store) and unsalted for cooking.
So par for the course, it sounds like.
Yeah, I hear the regulars are all pretty slick customers.
Seems like there wouldn't be a lot of repeat customers; it'd be a high-churn business.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
The only places I've been where you couldn't find both salted and unsalted varieties of butter are... places here in Asia, but not Singapore.
Honestly I bake a lot, and I feel confident that I'm very good at it, and it's only for specific types of bakes that I bother to buy unsalted butter (partially because quality butter costs ~6 SGD+ a block here). It's much more important in my experience to pay attention to the fat content of the butter and whether it's pure butter at all. I've learned my lesson there because some of the European brands that are available in Singapore have much higher fat content and it makes a pie crust an oily mess if you use the same quantity as you would with American butter.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I've found very few recipes that are negatively impacted by the small amount of salt in salted butter. I'm sure they do exist, but at most I just adjust any additional salt accordingly.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
edited March 2019
Yeah! At least in some places. See back in the days everyone was like FUCK MARGARINE IT'S PLASTIC BASICALLY especially dairy farmers in the midwest so they tugged on the ears of some of their big-dollar buddies in state legislatures and whatnot and they passed a law that said "THIS ISN'T REAL BUTTER AND PRESENTING IT AS SUCH WITH ARTIFICIAL YELLOW COLORING IS MISLEADING MAKE IT FUCKIN PINK." some places got around this by having, no kidding, white margarine with knead-in coloring packets and shit, until everyone realized this was all really stupid.
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Not at all. Plugra comes in both salted and unsalted varieties, as do most of the other European butters at my local grocery stores.
When I did pastry school, the two things the French pastry chefs tried to impress on everyone first were: A) Measure by weight, not volume and
Wonder why Wegmans doesn't carry it. Might just not sell well?
edit: oh god the smell won't get off my hands
I feel like any application I would attempt to use this butter in would be demeaning towards the butter and it would judge me
....how's it taste
Excellent! Now to find some pretty good bread
Nah that kind of butter comes in a tube
So par for the course, it sounds like.
EDIT: NSFW Warning -- sculpted dong http://www.buttercraftpdx.com/uploads/5/0/6/3/50635355/20160504-143758-1_orig.jpg
Shiiiit. How garlicky is it? This may help with my garlic bread craving
Well....
"help"
butter store?
talk about a great business idea
Its really strong. I didnt use a lot but it still had a ton of flavor. I would reccomend melting it and using a brush though.
Seems like there wouldn't be a lot of repeat customers; it'd be a high-churn business.
Honestly I bake a lot, and I feel confident that I'm very good at it, and it's only for specific types of bakes that I bother to buy unsalted butter (partially because quality butter costs ~6 SGD+ a block here). It's much more important in my experience to pay attention to the fat content of the butter and whether it's pure butter at all. I've learned my lesson there because some of the European brands that are available in Singapore have much higher fat content and it makes a pie crust an oily mess if you use the same quantity as you would with American butter.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Kerrygold is the fuckin’ shit.
by law it should be
You’re thinking of sugar.
Butter would be France.
rude much?
The white nationalism problem is way out of control these days, it’s true.
what
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
so i heard anyway.
edit: i was probably remembering certain details from this nat geo article!
https://www.nationalgeographic.com/people-and-culture/food/the-plate/2014/08/13/the-butter-wars-when-margarine-was-pink/
Pizza-blasted ranch dressing.
Well most people eating it will be, so.