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Everything’s better with butter. In this clip from America’s Test Kitchen Cooking School, Bridget Lancaster explains why we use unsalted and chilled butter for our recipes. Learn more in the Cooking School.
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I love watching Bridget.
what brand is your chefs knife?
I've always like ATK! But, I have never seen any proof that 'salted butter' or 'unsalted butter' makes a difference… How about making various dishes using both and then test them and post the results!? I never use unsalted butter, and have never had a problem with the foods that I've prepared!
What if you’re one of those people who cannot stand chilled butter, and always leaves it on the counter?
Typical America's Test Kitchen bad advice. Salted butter has less than 2% salt. These guys specialize in dispensing advice where none is needed. Skip.
Meh, the National Dairy Council (NDC) says that “generally, salted butter contains 1.6–1.7 percent” salt. But it’s up to each company to determine how much it wants to use in its product, and the amount varies (note that salt itself has a sodium content of only around 40 percent by weight):
• Kerry Gold: 50 milligrams
• Land O’Lakes: 95 milligrams
• Challenge: 90 milligrams
• Safeway O Organics: 90 milligrams
• Straus: 45 milligrams
• Horizon: 115 milligrams
• Lucerne: 90 milligrams
I use salted butter all the time and cannot tell a difference. Salt actually preserves the butter and extends its shelf-life. One teaspoon of salt is equivalent to about 2,300 milligrams of sodium so even Horizon butter has just 1/20th of a teaspoon of salt. One teaspoon of salt is in 2-1/2 sticks! Use Land O'Lakes? Three sticks. Straus butter? It would take over one and a half pounds to equal just one teaspoon of salt.
Go worry about something else.
Also, they typically use low grade salt to salt salted butter. Better to use your own kosher or Himalayan rock salt.
"Enrichen"
I have never noticed the difference between the two and to be honest i think salted is better. The butter has such a small amount it is never even noticed, even when reducing.
Ft yt?
Unfortunately, I don't know what the reason behind that principle is, either.
I guess it is the same principle as why you have to use chilled cream if you are gonna make whipped cream.
I'm curious why it is chilled butter works best for recipes… Interesting.
Bridget is awesome!
It is always a pleasure to learn from a competent & confident expert. These video-tips of hers are always concise little gems of useful, practical info, presented with panache.