Pros? Cons?

Does it really make that big of a difference health and taste wise?

On Jun 4, 5:29 pm,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

I like salted. My wife likes unsalted better. Health wise, if you do
not have the sodium sensitive variety of high blood pressure, it makes
zero difference.

Butter is lovely. I adore butter.

--Bryan

"JellyBean" > wrote in message
...
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

Unless otherwise called out in a recipe unsalted is the standard for baking. As
far as table use is concerned I believe it is regional in nature as well as what
you (anyone) is raised using. From a health stand point it would only make a
difference if one is on a low or restricted sodium diet.

Dimitri

On Jun 4, 7:29 pm,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?


I use unsalted because high blood pressure runs in my family and I got
used to using very little salt as a kid. I think it made my taste buds
more sensitive because sometimes fast foods or processed food are too
salty for me while other people can barely taste it.

Besides, with unsalted I can control the taste of the food and the
amount of sodium.

There are no cons. Cheap salt costs about $.25 per pound and a box
lasts me years.

Dimitri wrote:
> "JellyBean" > wrote in
> message ...
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
> Unless otherwise called out in a recipe unsalted is the standard for
> baking. As far as table use is concerned I believe it is regional in
> nature as well as what you (anyone) is raised using. From a health
> stand point it would only make a difference if one is on a low or
> restricted sodium diet.
>
> Dimitri

Mom always used margarine... ugh! But I have to say I usually buy unsalted
butter. Salt isn't a health concern for me; in fact I generally crave salt,
but I don't want to overload my food with it so I use unsalted butter then
add salt during cooking or at the table.

Jill

JellyBean wrote:
>
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

I like unsalted butter. I think it tastes a lot better than salted, but
unsalted butter costs at least $1.50 more per pound around here.

On Jun 4, 7:59 pm, Dave Smith > wrote:
> JellyBean wrote:
>
> > Pros? Cons?
>
> > Does it really make that big of a difference health and taste wise?
>
> I like unsalted butter. I think it tastes a lot better than salted, but
> unsalted butter costs at least $1.50 more per pound around here.


WOW! $1.50 more per pound? They're always sold at the same price
here and on sale they have the same price for either. They always run
out of unsalted first.

I guess a store could charge whatever they like, but I think you're
being gouged.

JellyBean said...

> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?


If you want to make clarified butter you use unsalted butter. Aside for
dipping artichoke leaves or lobster, you can pay fry with it since it has a
much higher burning point than regular butter.

I was raised on margarine but gave that up for unsalted butter but recently
I'm using Benacol (a dietary margarine, ugh!). It's saltier than butter,
imho.

Unsalted or salted, it's total saturated fat so it's harder on the arteries
than margerine. The argument FOR butter is it's natural, not a mish-mash of
chemicals that they call margarine.

Andy

On Mon, 04 Jun 2007 18:29:42 -0500,
lid (JellyBean) wrote:

>Pros? Cons?

I am positive you have an opinion. Why do you believe we want to
argue a point that was settled in 1984?

On Jun 4, 6:23 pm, Andy <q> wrote:
> JellyBean said...
>
> > Pros? Cons?
>
> > Does it really make that big of a difference health and taste wise?
>
> If you want to make clarified butter you use unsalted butter. Aside for
> dipping artichoke leaves or lobster, you can pay fry with it since it has a
> much higher burning point than regular butter.
>
> I was raised on margarine but gave that up for unsalted butter but recently
> I'm using Benacol (a dietary margarine, ugh!). It's saltier than butter,
> imho.
>
> Unsalted or salted, it's total saturated fat so it's harder on the arteries
> than margerine. The argument FOR butter is it's natural, not a mish-mash of
> chemicals that they call margarine.

You are really an idiot, Andy. Someone should take away your WebTV.
>
> Andy

--Bryan

Food Snob said...

> On Jun 4, 6:23 pm, Andy <q> wrote:
>> JellyBean said...
>>
>> > Pros? Cons?
>>
>> > Does it really make that big of a difference health and taste wise?
>>
>> If you want to make clarified butter you use unsalted butter. Aside for
>> dipping artichoke leaves or lobster, you can pay fry with it since it
>> has a much higher burning point than regular butter.
>>
>> I was raised on margarine but gave that up for unsalted butter but
>> recently I'm using Benacol (a dietary margarine, ugh!). It's saltier
>> than butter, imho.
>>
>> Unsalted or salted, it's total saturated fat so it's harder on the
>> arteries than margerine. The argument FOR butter is it's natural, not a
>> mish-mash of chemicals that they call margarine.
>
> You are really an idiot, Andy. Someone should take away your WebTV.
>>
>> Andy
>
> --Bryan


Keep drinkin' ya BUM!!!

Andy

" wrote:
>
>
>
> WOW! $1.50 more per pound? They're always sold at the same price
> here and on sale they have the same price for either. They always run
> out of unsalted first.
>
> I guess a store could charge whatever they like, but I think you're
> being gouged.

There always seems to be a lower quality brand on sale, but salted. Then
there are the better quality <?>brands that cost more, their unsalted
versions a little more than the salted.

Bluto wrote:
>
>
> 'Round here is where? The price for salted vs. unsalted is identical here
> (Tampa area, Florida)


Southern Ontario.

On Mon, 04 Jun 2007 18:29:42 -0500,
lid (JellyBean) wrote:

>Pros? Cons?
>
>Does it really make that big of a difference health and taste wise?

I like unsalted better because then I get to decide whether/how much
salt to add to a dish instead of letting someone else make the choice
for me... I like plain flour plus baking powder rather than SR flour
for the same reason - SR flour seems to be noticably salty in the US.

Dave Smith wrote:
> JellyBean wrote:
>>
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
> I like unsalted butter. I think it tastes a lot better than salted,
> but unsalted butter costs at least $1.50 more per pound around here.

'Round here is where? The price for salted vs. unsalted is identical here
(Tampa area, Florida)

Bluto©

JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?
>
Health wise? Nawwww..not enough salt in an entire stick that you'll OD
on it if you eat a portion or so.
Taste wise-I like unsalted, and prefer that for cooking. Allows me to
add salt if I choose to a recipe. Or not as the case may be?

Dave Smith wrote:
> Bluto wrote:
>>
>>
>> 'Round here is where? The price for salted vs. unsalted is
>> identical here (Tampa area, Florida)
>
>
> Southern Ontario.

Well, that's odd indeed. I'd hate to be forced into buying something I
didn't want just because it's cheaper.

I swear, it's exactly the same price for both salted and unsalted here.
Somebody's got a pole up yer ass way up north.

Bluto©

"Dave Smith" > wrote in message
>
> There always seems to be a lower quality brand on sale, but salted. Then
> there are the better quality <?>brands that cost more, their unsalted
> versions a little more than the salted.

You have to move to a better place. Same price here. While the store brand
is on sale most often, they do run sales on Cabot and Land O Lakes at times.
Same price salted or not. They are on sale often enough that I can't recall
the last time I actually paid full price for butter.

Edwin Pawlowski > wrote:

>"Dave Smith" > wrote in message

>> There always seems to be a lower quality brand on sale, but salted. Then
>> there are the better quality <?>brands that cost more, their unsalted
>> versions a little more than the salted.

> You have to move to a better place. Same price here.

Butter prices don't make sense? Relocate!! That'll show 'em!!

S.

Andy wrote:
> Food Snob said...
>
>> On Jun 4, 6:23 pm, Andy <q> wrote:
>>> JellyBean said...
>>>
>>>> Pros? Cons?
>>>
>>>> Does it really make that big of a difference health and taste wise?
>>>
>>> If you want to make clarified butter you use unsalted butter. Aside
>>> for dipping artichoke leaves or lobster, you can pay fry with it
>>> since it has a much higher burning point than regular butter.
>>>
>>> I was raised on margarine but gave that up for unsalted butter but
>>> recently I'm using Benacol (a dietary margarine, ugh!). It's saltier
>>> than butter, imho.
>>>
>>> Unsalted or salted, it's total saturated fat so it's harder on the
>>> arteries than margerine. The argument FOR butter is it's natural,
>>> not a mish-mash of chemicals that they call margarine.
>>
>> You are really an idiot, Andy. Someone should take away your WebTV.
>>>
>>> Andy
>>
>> --Bryan
>
>
> Keep drinkin' ya BUM!!!
>
> Andy

Though I realize your statement wasn't directed at me, I intend to heed your
advice.

Blutarsky©

On Jun 5, 1:29 am,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

health wise butter is better for you as it is in it,s most pure form
taste wise once you take a liking to butter you wont enjoy anything
else

On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
wrote:

>
>"JellyBean" > wrote in message
m...
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
>Unless otherwise called out in a recipe unsalted is the standard for baking. As
>far as table use is concerned I believe it is regional in nature as well as what
>you (anyone) is raised using. From a health stand point it would only make a
>difference if one is on a low or restricted sodium diet.
>
>Dimitri
>

is one better than the other if you intend to freeze it? i don't use
much, and they seldom sell less than a pound at a time.

your pal,
blake

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

Thats true, I thought you were talking about every day
use. Your right... using it in recipes can make a huge difference,
no argument there.

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

I dont think there is even a noteable health difference
between salted and unsalted. Thats my phylosophy... go for the
cheapest!

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

I dunno about you, but I'm gourmet enough to be serious
about my salt. If I'm going to have salted butter, I want sea salt,
or Himalayan salt - and they don't put that in salted butter, they
put in the cheapest salt that comes out of the bay here in San
Francisco... disgusting.

Andy wrote:
> JellyBean said...
>
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
>
> If you want to make clarified butter you use unsalted butter. Aside
> for dipping artichoke leaves or lobster, you can pay fry with it
> since it has a much higher burning point than regular butter.
>
> I was raised on margarine but gave that up for unsalted butter but
> recently I'm using Benacol (a dietary margarine, ugh!). It's saltier
> than butter, imho.
>
Mom uses Benecol and it significantly reduced her cholesterol levels. The
claims are not false; her doctor first recommended it after reading the
studies and then verified it in her cholesterol readings. It's expensive,
though.

Jill

I cant eat salt so I use the unsalted kind.
Smitty

"jmcquown" > wrote in message
> Mom uses Benecol and it significantly reduced her cholesterol levels. The
> claims are not false; her doctor first recommended it after reading the
> studies and then verified it in her cholesterol readings. It's expensive,
> though.

Yes, it works, but some people get the shits from it. Use it in small
amounts to be sure you can handle it.

blake murphy wrote:

>>> Does it really make that big of a difference health and taste wise?
>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>> far as table use is concerned I believe it is regional in nature as well as what
>> you (anyone) is raised using. From a health stand point it would only make a
>> difference if one is on a low or restricted sodium diet.
>>
>> Dimitri
>>
>
> is one better than the other if you intend to freeze it? i don't use
> much, and they seldom sell less than a pound at a time.
>
> your pal,
> blake
>

I freeze butter all the time, sweet butter. Salted butter is fairly rare
here. I find I often have to add a pinch of salt to recipes to get the
taste right.

--
Posted via a free Usenet account from http://www.teranews.com

JellyBean > wrote:

> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

Healthwise, none, no matter your health condition, as there is only a
negligible amount of salt in the butter, unless you consume it by the
ton. Tastewise, it depends. Smeared on a piece of bread, the
difference is most certainly apparent. In most savoury recipes with the
ingredients naturally containing any salt at all, it also makes zero
difference. In baking recipes and in recipes for sweet dishes, it does
make a difference sometimes.

Victor

Giusi > wrote:

> Old cookbooks claim that salted butter can toughen the product, but I've
> never noticed that it did.

Old cookbooks assumed very heavily salted butter, one that had to be
"washed" to get rid of some of the salt.

Victor

In article >,
Giusi > wrote:

> blake murphy wrote:
>
> >>> Does it really make that big of a difference health and taste wise?
> >> Unless otherwise called out in a recipe unsalted is the standard for
> >> baking. As
> >> far as table use is concerned I believe it is regional in nature as well
> >> as what
> >> you (anyone) is raised using. From a health stand point it would only make
> >> a
> >> difference if one is on a low or restricted sodium diet.
> >>
> >> Dimitri
> >>
> >
> > is one better than the other if you intend to freeze it? i don't use
> > much, and they seldom sell less than a pound at a time.
> >
> > your pal,
> > blake
> >
>
> I freeze butter all the time, sweet butter. Salted butter is fairly rare
> here. I find I often have to add a pinch of salt to recipes to get the
> taste right.

1 lb. of butter lasts me at least 4 to 6 weeks.

I freeze it to save money when it's on sale.
Freezing either type seems to have no effect on it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

Thanks for all this info! The only difference I
convinced myself of was using unsalted during cooking would be
healthier, but then of course I would sometimes add salt at the
table. Next time I'm at the grocery store I will definitely check
out the difference in prices (and probably go for the cheaper one
).

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

Yeah, I didn't think there would be a huge difference
health wise. But I've noticed some recipes I've been using
specifically ask for unsalted butter. So, I suppose it can make a
difference in taste (all depending on how much you use of course).

Omelet wrote:
> In article >,
> Giusi > wrote:

>>> is one better than the other if you intend to freeze it? i don't use
>>> much, and they seldom sell less than a pound at a time.
>>>
>>> your pal,
>>> blake
>>>
>> I freeze butter all the time, sweet butter. Salted butter is fairly rare
>> here. I find I often have to add a pinch of salt to recipes to get the
>> taste right.
>
> 1 lb. of butter lasts me at least 4 to 6 weeks.
>
> I freeze it to save money when it's on sale.
> Freezing either type seems to have no effect on it.

I mostly freeze it so that if I am suddenly inspired to bake something
it will be there. If I grate it, it thaws instantly. Supermarkets and
shops are only open from 8:20 until 8 PM Mon-Sat. Which is a lot here,
considering they used also to be closed from 1 PM until 4 PM everyday.
But for some reason I seem to get the push to bake when it is
inconvenient to go. Plus the price of gas being over $7 a gallon makes
it inefficient to shop for one thing 9 km away.

--
Posted via a free Usenet account from http://www.teranews.com

JellyBean wrote:
> > JellyBean wrote:
> > Pros? Cons?
> >
> > Does it really make that big of a difference health and taste
> wise?
>
> Yeah, I didn't think there would be a huge difference
> health wise. But I've noticed some recipes I've been using
> specifically ask for unsalted butter. So, I suppose it can make a
> difference in taste (all depending on how much you use of course).
>
Old cookbooks claim that salted butter can toughen the product, but I've
never noticed that it did.

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Giusi > wrote:

> Omelet wrote:
> > In article >,
> > Giusi > wrote:
>
> >>> is one better than the other if you intend to freeze it? i don't use
> >>> much, and they seldom sell less than a pound at a time.
> >>>
> >>> your pal,
> >>> blake
> >>>
> >> I freeze butter all the time, sweet butter. Salted butter is fairly rare
> >> here. I find I often have to add a pinch of salt to recipes to get the
> >> taste right.
> >
> > 1 lb. of butter lasts me at least 4 to 6 weeks.
> >
> > I freeze it to save money when it's on sale.
> > Freezing either type seems to have no effect on it.
>
> I mostly freeze it so that if I am suddenly inspired to bake something
> it will be there. If I grate it, it thaws instantly. Supermarkets and
> shops are only open from 8:20 until 8 PM Mon-Sat. Which is a lot here,
> considering they used also to be closed from 1 PM until 4 PM everyday.
> But for some reason I seem to get the push to bake when it is
> inconvenient to go. Plus the price of gas being over $7 a gallon makes
> it inefficient to shop for one thing 9 km away.

I understand... I do most of my shopping early in the morning on my way
home from work. Gas prices are 1/2 that here but since I commute, that
is also a consideration.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Victor Sack wrote:
> JellyBean > wrote:
>
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
> Healthwise, none, no matter your health condition, as there is only a
> negligible amount of salt in the butter, unless you consume it by the
> ton. Tastewise, it depends. Smeared on a piece of bread, the
> difference is most certainly apparent. In most savoury recipes with the
> ingredients naturally containing any salt at all, it also makes zero
> difference. In baking recipes and in recipes for sweet dishes, it does
> make a difference sometimes.
>
> Victor

Victor, I have a question. When I first came to Europe in 1973, the
butter was very rich and flavorful. Now it is creamy and a bit bland.
I hear there is an industrial process that alters the butter, like
centrifuging or something. Is it that when they use that process they
no longer hold the cream before making it?

Frankly, I have taken to leaving the butter out on the worktop for a few
days when I am not cooking with it, as when I do smoked salmon on
buttered bread. Then it tastes more like old fashioned butter.

I've also heard there is a French butter that still tastes right, but it
isn't in our shops here.

--
Posted via a free Usenet account from http://www.teranews.com

blake murphy wrote:
> On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
> wrote:
>
>> "JellyBean" > wrote in message
>> ...
>>> Pros? Cons?
>>>
>>> Does it really make that big of a difference health and taste wise?
>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>> far as table use is concerned I believe it is regional in nature as well as what
>> you (anyone) is raised using. From a health stand point it would only make a
>> difference if one is on a low or restricted sodium diet.
>>
>> Dimitri
>>
>
> is one better than the other if you intend to freeze it? i don't use
> much, and they seldom sell less than a pound at a time.
>
> your pal,
> blake
>

I didn't realize butter went back that quickly.

How little butter you use that you "freeze" it?

Edwin Pawlowski said...

>
> "jmcquown" > wrote in message
>> Mom uses Benecol and it significantly reduced her cholesterol levels.
The
>> claims are not false; her doctor first recommended it after reading the
>> studies and then verified it in her cholesterol readings. It's
expensive,
>> though.
>
> Yes, it works, but some people get the shits from it. Use it in small
> amounts to be sure you can handle it.


Edwin,

It so salty, I only apply a tiny dot per bite of toast and that's plenty!

Andy