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  3. Kate's Butter is awesome! But I disagree with the unsalted butter. I am a baker and believe that the butter that's already salted offers something you can't otherwise get. It's like not salting your pasta water, then just putting salt on top. Salted butter brings a level of seasoning you can't get by adding it later. And for the most part, each stick of butter has 1/4 tsp of salt. Just take it out of the rest of the salt you're adding.

  7. Every video recipe say to use unsalted butter, then they all add salt. Please…..don't waste my time with this. Strain at the gnat and swallow the camel I say. Who cares? It is a non-issue. I see TV chefs almost vibrate into a fit because someone used self-rising flour or cornmeal. I never use all purpose. I don't bake but I coat and like my parents, we use self-rising.
    I do make cornbread using both self-rising flour and cornmeal. What does it matter after you Yankees put a half cup of sugar in your cornbread and it tastes like yellow cake.
    Finally, we can all cut up an onion. I do it 5 different ways depending on what i am after. My Mother and Grandmother's cut their onions in their bare hands. They had no cutting boards. All vegetables including the bushels they canned for winter only passed through those wonderful soft hands. No chef knife, just butcher knife or a pairing knife. Salted butter everytime.

  11. There is another important reason for using unsalted butter, particularly for baking – water content. Incredible they didn't feel the need to include that point. From ATK's own website:

    "We advise against cooking with salted butter for a couple reasons. The amount of salt in salted butter varies from brand to brand—it can range from 1.25 percent to 1.75 percent of the total weight, making it impossible to offer conversion amounts that will work with all brands. Also, salted butter almost always contains more water than unsalted butter. The water in butter ranges from 10 to 18 percent. In baking, butter with a low water content is preferred, since excess water can interfere with the development of gluten. In fact, when we used the same brand of both salted and unsalted butter to make brownies and drop biscuits, tasters noticed that samples made with salted butter were a little mushy and pasty; they preferred the texture of baked goods made with unsalted butter."

  12. Yeah Idk if that really answers the question? I think in a pinch you can absolutely use salted butter just know your butter. Try it and make sure you know how salty your butter is. She isn’t kidding when says it varies. They did a test on salinity for salted butter a stick can have as little as an 1/8 a teaspoon to as much as a teaspoon. And it doesn’t just vary brand to brand but batch to batch so you can have two sticks from the same pack taste completely different. Taste your butter.

  15. Oh so tiresome. Let home cooks with experience be home cooks and let the fastidious bunch who know(or feel they know) the difference micro-manage their recipes. Who cares. I buy both types for different uses. But it’s not like it ruins the dish. Get a grip.

  16. All of you who say you dont care probably have just intuitively learned the salt levels of YOUR favourite brand of butter, which is great for you but ATK needs to take into account that butters vary wildly in salt.

  19. Always use salted lol It's never been an issue. Unsalted tastes like nothing and like hell, if i'm going to buy two separate butters.. If the recipe calls for unsalted, then I just back off the salt id normally put in

  23. I only buy slated butter because i'm not made of money, my fridge isn't big enough for two kinds, and if i'm having it on toast there'd better be salt in the butter or daddy is not gonna be happy at all. Party on with your "unsalted butter" recipes, I only see butter and use accordingly.

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