In article >,
Glenn Jacobs > wrote:

> So many receipes call for unsalted butter. I have always used ordinary
> slated butter and have always been happy with the results.
>
> Am i missing something?

Not if you are happy with the end result.

The benefit of unsalted butter is it allows the cook
to more precisely control the amount of salt that
goes into a particular dish. With salted butter, you
never know how much salt is being added to your dish.