When do you use unsalted butter as apposed to salted butter?
This is a question I hear frequently asked in the classes I teach and to be honest its a really good one!
For me butter makes all dishes enriched and its my go to ingredient in most dishes I create as it is extremely versatile so why wouldn’t you love that block of yellowy goodness sitting in your fridge?
As a general rule in all cooking I would use unsalted butter so that you can regulate the salt content in your dishes as well as ensuring that you are adding a good quality salt into whatever you are creating. As I always like to say to my clients, you can always add something to a dish but its very difficult to take it out! Lets face it, all butter companies will add different salt amounts into their salted butter which is why all brands taste different.
Confusingly you will also find that your salted butter will last longer than your unsalted butter. Why you ask? Salt is a preservative so it will add to the longevity of your butter and can also disguise the butterfat’s going off. If you haven’t used your unsalted butter in a month and it has a very yellow outside and light yellow inside then you should probably throw it out.
Salted butter is great if you are using it to spread onto lovely, warm fresh bread (like my Nutella Sugar Buns) and can last approximately 3 months in the fridge so it is great to have on hand for everyday life.
I hope this little tips helps in your cooking adventures!