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Why Unsalted Butter?
On Sat, 17 May 2003 18:07:26 -0400, "Richard J. Doelger"
> wrote: >Could someone explain why so many recipes which call for "unsalted >butter" go on to list salt as an added ingredient? >Thanks, >Dick > A lot of people have weighed in on freshness/quality/shelf-life, etc. To me, I guess the key issue is that _I_ control how much salt to add, rather than have it included. To be honest, I don't go out and spend huge $$$ for the "high-quality" unsalted butter, just the Land O' Lakes unsalted butter at the grocery...it's comparably priced to the "lightly salted" butter that it sits next to...so price isn't really an issue. Bob |
Why Unsalted Butter?
>Land O' Lakes unsalted butter at the
>grocery...it's comparably priced to the "lightly salted" butter that >it sits next to...so price isn't really an issue. Not around here. A generic "lightly salted" gets as low as $1/pound here. Unsalted never sinks below $2/pound, and it only gets that low rarely. I've got the freezer full of it from buying it on sale. |
Why Unsalted Butter?
"WardNA" > wrote in message
... > >Land O' Lakes unsalted butter at the > >grocery...it's comparably priced to the "lightly salted" butter that > >it sits next to...so price isn't really an issue. > > Not around here. A generic "lightly salted" gets as low as $1/pound here. > Unsalted never sinks below $2/pound, and it only gets that low rarely. > > I've got the freezer full of it from buying it on sale. My understanding is that unsalted butter does not keep as well as salted and therefore is more expensive - but as a result is is also likely to be fresher. -- Peter Aitken Remove the crap from my email address before using. |
Why Unsalted Butter?
Peter Aitken wrote:
> "WardNA" > wrote in message > ... > >>>Land O' Lakes unsalted butter at the >>>grocery...it's comparably priced to the "lightly salted" butter that >>>it sits next to...so price isn't really an issue. >> >>Not around here. A generic "lightly salted" gets as low as $1/pound here. >>Unsalted never sinks below $2/pound, and it only gets that low rarely. >> >>I've got the freezer full of it from buying it on sale. > > My understanding is that unsalted butter does not keep as well as salted and > therefore is more expensive - but as a result is is also likely to be > fresher. It doesn't keep as long as salted, but lifespan should be calculated in months refrigerated and years if kept frozen at commercial temperatures. It isn't more expensive either wholesale or retail. Side by side pricing in supermarkets is the norm across the US. It isn't likely to be fresher because less of it is made than salted and it sells well within sell by dates. The dairy guys have good historical industry figures about how much to make and when to make it. Pastorio |
Why Unsalted Butter?
"WardNA" > wrote in message ... > >Land O' Lakes unsalted butter at the > >grocery...it's comparably priced to the "lightly salted" butter that > >it sits next to...so price isn't really an issue. > > Not around here. A generic "lightly salted" gets as low as $1/pound here. > Unsalted never sinks below $2/pound, and it only gets that low rarely. > > I've got the freezer full of it from buying it on sale. Salted or unsalted, butter has been unusually cheap around here for a good 6 months. Don't know why. I've got a freezer full as well, most around $1.50/lb. |
Why Unsalted Butter?
Bob Pastorio > wrote:
>It doesn't keep as long as salted, but lifespan should be calculated >in months refrigerated and years if kept frozen at commercial >temperatures. Coincidentally, late last night my upstairs DVR recorded Alton Brown doing a show all about butter. Salt is there only to improve shelf life, but unsalted butter is wrapped in foil for exactly the same reason. Alton says a stick of butter of either type is good for 4 months, and the "use before date" is almost always 4 months after the day the butter was made, and butter is usually made with milk straight from the dairy. So look at that date and subtract 4 months and you'll know exactly how old your butter is. He says he doesn't let it stay in the freezer longer than that, either, but I don't think that means it won't last longer. I know I've used butter that was 8-12 months old with no discernible deterioration in any quality (why? I don't use much but 8-12 months before I'd gone on a jag and tried several kinds at once, so it had piled up in the fridge). >It isn't more expensive either wholesale or retail. Side by side >pricing in supermarkets is the norm across the US. I've noticed unsalted being a little more expensive. Because of the foil, I imagine. >It isn't likely to be fresher because less of it is made than salted >and it sells well within sell by dates. The dairy guys have good >historical industry figures about how much to make and when to make it. Here's some randomly apropos links I dug up. The FDA gives hints for making and selling your own butter: http://www.cfsan.fda.gov/~dms/qa-ind4e.html The National Association of Margarine Manufacturers whine to the FDA because they think their product is NOT the new Asbestos: http://www.fda.gov/ohrms/dockets/dai...2/80027d31.pdf The FDA's detailed rules for adulterating your butter: http://www.accessdata.fda.gov/script....cfm?FR=101.67 Finland has figured out how to feed cows over the winter to improve the shelf-life of butter (search down for "silage"): http://virtual.finland.fi/finfo/english/innovat.html --Blair "I want to get a law degree so I can send four-page letters to the government saying my 1st Amendment rights are being trampled so please can I sell poison as candy?" |
Why Unsalted Butter?
robert > wrote:
> >"WardNA" > wrote in message ... >> >Land O' Lakes unsalted butter at the >> >grocery...it's comparably priced to the "lightly salted" butter that >> >it sits next to...so price isn't really an issue. >> >> Not around here. A generic "lightly salted" gets as low as $1/pound here. >> Unsalted never sinks below $2/pound, and it only gets that low rarely. >> >> I've got the freezer full of it from buying it on sale. > >Salted or unsalted, butter has been unusually cheap around here for a good 6 >months. Don't know why. I've got a freezer full as well, most around >$1.50/lb. I don't know either, but if supermarket t-bones don't come back under $7/lb soon, I'm going to start hunting overpopulated dairy cows... --Blair "I'd bet money they forgot to make a rule saying I need a license." |
Why Unsalted Butter?
In article >, Craig Welch
> writes: >Blair P. Houghton > wrote: > >>I've noticed unsalted being a little more expensive. >>Because of the foil, I imagine. > >None of the butter we buy is in foil. It's all in plastic tubs. In plastic tubs it's oleo. Butter isn't sold packaged in plastic. Butter is sold in parchment, aluminized paper, or waxed paper... plastic would impart a foul taste. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
Why Unsalted Butter?
On Wed, 31 Dec 2003 11:31:19 +1000, Craig Welch >
wrote: >On 30 Dec 2003 23:33:37 GMT, (PENMART01) wrote: > >>>>I've noticed unsalted being a little more expensive. >>>>Because of the foil, I imagine. >>> >>>None of the butter we buy is in foil. It's all in plastic tubs. >> >>In plastic tubs it's oleo. Butter isn't sold packaged in plastic. Butter is >>sold in parchment, aluminized paper, or waxed paper... plastic would impart a >>foul taste. > >As usual, you are incorrect. Go easy on Sherman. He's retarded. |
Why Unsalted Butter?
On Tue, 30 Dec 2003 20:49:06 -0600, Gar <> wrote:
>On Wed, 31 Dec 2003 11:31:19 +1000, Craig Welch > >wrote: > >>On 30 Dec 2003 23:33:37 GMT, (PENMART01) wrote: >> >>>>>I've noticed unsalted being a little more expensive. >>>>>Because of the foil, I imagine. >>>> >>>>None of the butter we buy is in foil. It's all in plastic tubs. >>> >>>In plastic tubs it's oleo. Butter isn't sold packaged in plastic. Butter is >>>sold in parchment, aluminized paper, or waxed paper... plastic would impart a >>>foul taste. >> >>As usual, you are incorrect. > >Go easy on Sherman. He's retarded. So true. We have whipped butter in containers here in Southern Ontario and I have seen garlic butter in plastic containers. I never saw real butter in plastic containers but it certainly can be possible somewhere in the world. |
Why Unsalted Butter?
Here in Canada,,,,,,at least in Quebec,,,,,,butter is sold in 1 lb.
pkgs,,,,,,wrapped in foil...... Margarine is in plastic containers......I guess it depends where you live. Regards. Sandy "Craig Welch" > wrote in message ... > On Thu, 18 Dec 2003 03:30:40 GMT, Blair P. Houghton > wrote: > > >I've noticed unsalted being a little more expensive. > >Because of the foil, I imagine. > > None of the butter we buy is in foil. It's all in plastic tubs. > > -- > Craig |
Why Unsalted Butter?
Craig Welch > wrote:
>On Thu, 18 Dec 2003 03:30:40 GMT, Blair P. Houghton > wrote: > >>I've noticed unsalted being a little more expensive. >>Because of the foil, I imagine. > >None of the butter we buy is in foil. It's all in plastic tubs. Sure it can be. Nominally, though, stick butter can be wrapped in paper if it's salted, but should be wrapped in foil if unsalted, because foil is a better barrier to oxygen. I doubt wrapping in plastic would be a any less effective. N.B. The last butter I bought is a 250-gram can of imported French frou-frou butter, lightly salted (didn't see any unsalted). I got it to see if it's really that much better. It's pretty impressive considering it's 5,000 miles from home, but it's not really that impressive compared with the stuff that comes from the dairy 18 miles from here. Maybe a little smoother, a little fuller in flavor, but not nearly worth what was probably five times the price, except for scientific value. --Blair "I can get data out of anything." |
Why Unsalted Butter?
On Wed, 31 Dec 2003 16:14:59 +1000, Craig Welch >
wrote: >It's the 'somewhere in the world' bit that defeats Sherman every >time. It is tough for some people to comprehend that not everyone in the world do things in exactly the same way. It must be tough to live life that way. |
Why Unsalted Butter?
On Thu, 18 Dec 2003 03:30:40 GMT, Blair P. Houghton > wrote:
>> >>> I've noticed unsalted being a little more expensive. >>> Because of the foil, I imagine. >> >> None of the butter we buy is in foil. It's all in plastic tubs. >> >> -- >> Craig > > Here in CT, salted or unsalted is the same price. Around $3 a pound regularly, but often goes down to $2 or less. I buy 2 lbs at a time when I find it at a good price so that I never have to buy it at full price. Anyway, I regularly buy either Hotel Bar, Cabots, Land o Lakes or the store brand. Of those, only LoL comes with the sticks wrapped in foil. The others come wrapped in paper, something akin to parchment or waxed paper. I know the difference between LoL and the others, I can taste the difference. Hotel Bar is better than the store brand, Cabots is better than Hotel Bar. Land O Lakes is the best, it's smoother and creamier. The store brands are inconsistent, sometimes it's smooth and creamy, sometimes it's waxy. Better, to me, is creamier and mild tasting, with no waxiness. But I buy what is on sale at the time I need it, and if I don't need it but have the extra freezer space and cash, I will buy it when i don't need it, if it's on sale. I can taste the difference but it's not great enough to NOT buy the store brand. Not to my palate, anyway. However, given a choice.....and price being equal, I'd get LoL everytime. Also, yesterday, I had people over for dinner....I had 2 sticks of LoL left, the rest was Hotel bar or store brand.....I set the LoL aside for table use on the dinner rolls for my friends, figuring the better flavor would be most appreciated on bread, where it stands alone, and used the other brands for cooking, where it blended with other flavors. Oh, and I always use UNSALTED butter. It's fresher. The salt is used as a preservative. Also, it's easier to control salt in recipes if you add your own. |
Why Unsalted Butter?
Sheryl Rosen wrote:
> On Thu, 18 Dec 2003 03:30:40 GMT, Blair P. Houghton > wrote: > >>>>I've noticed unsalted being a little more expensive. >>>>Because of the foil, I imagine. >>> >>>None of the butter we buy is in foil. It's all in plastic tubs. >>> >>>-- >>>Craig >> >> > > Here in CT, salted or unsalted is the same price. Around $3 a pound > regularly, but often goes down to $2 or less. I buy 2 lbs at a time when I > find it at a good price so that I never have to buy it at full price. Same price here in Va, as well. > Anyway, I regularly buy either Hotel Bar, Cabots, Land o Lakes or the store > brand. Of those, only LoL comes with the sticks wrapped in foil. The others > come wrapped in paper, something akin to parchment or waxed paper. I know > the difference between LoL and the others, I can taste the difference. > Hotel Bar is better than the store brand, Cabots is better than Hotel Bar. > Land O Lakes is the best, it's smoother and creamier. The store brands are > inconsistent, sometimes it's smooth and creamy, sometimes it's waxy. > Better, to me, is creamier and mild tasting, with no waxiness. > > But I buy what is on sale at the time I need it, and if I don't need it but > have the extra freezer space and cash, I will buy it when i don't need it, > if it's on sale. I can taste the difference but it's not great enough to > NOT buy the store brand. Not to my palate, anyway. > > However, given a choice.....and price being equal, I'd get LoL everytime. > > Also, yesterday, I had people over for dinner....I had 2 sticks of LoL left, > the rest was Hotel bar or store brand.....I set the LoL aside for table use > on the dinner rolls for my friends, figuring the better flavor would be most > appreciated on bread, where it stands alone, and used the other brands for > cooking, where it blended with other flavors. I've done blind taste tests and can't really see any difference if they're all the same grade of butter. I get at least grade AA. We did several tests in my last country club with staff and members and no one could see any difference between the butters. They were all at room temp where the flavors should be more pronounced. We ended up buying the cheapest for all the obvious reasons. > Oh, and I always use UNSALTED butter. It's fresher. The salt is used as a > preservative. Freshness isn't really an issue with store butter. It moves too fast for it to be a concern. The manufacturers strike a balance between how much salted and unsalted they make based on sales figures. They don't want product sitting around, either. Money not earning a return. How fresh should butter be? It's really a trick question because there are too many variables for a clear answer. How was it stored? How was it transported? What were the temperatures through the trail from cow to table? There isn't enough salt for it to be much of a preservative. It's there for flavor more than preservation. Like corned beef isn't really preserved any more. Like so many other foods that used to be salted for preservation but are now just salted for the taste. > Also, it's easier to control salt in recipes if you add your > own. This I agree with in principle, but the amount of salt in butter is rather trivial for most recipes. Roughly 90 mgs sodium in a tablespoon of butter. 32 tablespoons of butter in a whole pound or 2880 mgs of sodium (2.88 grams). That's about 7200 mgs or 7.2 grams of salt. A tablespoon of table salt weighs right at 0.6 ounces or 16.8 grams. A tablespoon is 3 teaspoons of salt which weigh 5.6 grams each. A whole pound of butter will have about a teaspoon and a quarter of salt in it. Pastorio |
Why Unsalted Butter?
On Fri, 02 Jan 2004 04:42:05 -0500, Bob Pastorio >
wrote: >I've done blind taste tests and can't really see any difference [in butter brands] >if >they're all the same grade of butter. I get at least grade AA. We did >several tests in my last country club with staff and members and no >one could see any difference between the butters. They were all at >room temp where the flavors should be more pronounced. We ended up >buying the cheapest for all the obvious reasons. This isn't fair, Bob. Anecdote, high cost, and exclusivity are the only ways to judge a foodstuff. When you eliminate these, you're left with Gallo burgundy coming out ahead of the genuine article, or little difference between Morton's and $30/lb Baltic sea-salt. :-) |
Why Unsalted Butter?
Frogleg wrote:
> On Fri, 02 Jan 2004 04:42:05 -0500, Bob Pastorio > > wrote: > >>I've done blind taste tests and can't really see any difference > [in butter brands] >>if >>they're all the same grade of butter. I get at least grade AA. We did >>several tests in my last country club with staff and members and no >>one could see any difference between the butters. They were all at >>room temp where the flavors should be more pronounced. We ended up >>buying the cheapest for all the obvious reasons. > > > This isn't fair, Bob. Anecdote, high cost, and exclusivity are the > only ways to judge a foodstuff. When you eliminate these, you're left > with Gallo burgundy coming out ahead of the genuine article, or little > difference between Morton's and $30/lb Baltic sea-salt. :-) I hate it when Two-buck Chuck comes out ahead of the "real thing." Or when Knorr Demi-glace mix beats out a very diligent and sincere young chef's scratch demi. (Both within the past month at a country club near me.) It's like blind vodka taste tests. Alcohol and water. Distilled three times and run through charcoal to get out all the congeners (the little bitty particles that give color and flavor). How can you tell if you like it if you can't see the label? As Yul Brynner said all those years ago, "Is a puzzlement." Pastorio |
Taste tests -- was: Why Unsalted Butter?
On Sun, 04 Jan 2004 02:53:25 -0500, Bob Pastorio >
wrote: >Frogleg wrote: > >> Anecdote, high cost, and exclusivity are the >> only ways to judge a foodstuff. When you eliminate these, you're left >> with Gallo burgundy coming out ahead of the genuine article, or little >> difference between Morton's and $30/lb Baltic sea-salt. :-) > >I hate it when Two-buck Chuck comes out ahead of the "real thing." Or >when Knorr Demi-glace mix beats out a very diligent and sincere young >chef's scratch demi. (Both within the past month at a country club >near me.) To be absolutely fair, I think some comparisons may be influenced by past experience. I read some time ago that absolutely fresh potato chips suffered when compared to bagged because they "tasted funny" in the absence of slight rancidity tasters were used to. If you've never had any other, Stouffer's spinach souffle may establish your criteria for what a spinach souffle is supposed to taste like. Now Coke vs. Pepsi vs. store brand would presumably be valid. :-) |
Why Unsalted Butter?
Bob Pastorio wrote:
> It's like blind vodka taste tests. Alcohol and water. Distilled three > times and run through charcoal to get out all the congeners (the > little bitty particles that give color and flavor). "This can pose the problem of producing vodka that is very nearly pure ethanol having little or no defined characteristic taste. To overcome this, ..." http://www.laboratorytalk.com/news/mea/mea126.html i'd wonder, as someone who used to run GCs in school, what differences they'd find (i couldn't find a web page where a grad student ran vodkas head-to-head) |
Why Unsalted Butter?
On Tue, 30 Dec 2003 20:49:06 -0600, Gar <> wrote:
>On Wed, 31 Dec 2003 11:31:19 +1000, Craig Welch > >wrote: > >>On 30 Dec 2003 23:33:37 GMT, (PENMART01) wrote: >> >>>>>I've noticed unsalted being a little more expensive. >>>>>Because of the foil, I imagine. >>>> >>>>None of the butter we buy is in foil. It's all in plastic tubs. >>> >>>In plastic tubs it's oleo. Butter isn't sold packaged in plastic. Butter is >>>sold in parchment, aluminized paper, or waxed paper... plastic would impart a >>>foul taste. >> >>As usual, you are incorrect. > >Go easy on Sherman. He's retarded. > this is an insult to retarded people everywhere... your pal, blake |
Why Unsalted Butter?
Socks > wrote:
>Bob Pastorio wrote: > >> It's like blind vodka taste tests. Alcohol and water. Distilled three >> times and run through charcoal to get out all the congeners (the >> little bitty particles that give color and flavor). > >"This can pose the problem of producing vodka that is very nearly pure >ethanol having little or no defined characteristic taste. That's a problem? Just add the best water you can find and slide it down this way. --Blair "If Russian Standard is a vodka, and American Standard is a toilet, how the hell did we win that war?" |
Why Unsalted Butter?
Blair P. Houghton wrote:
> Socks > wrote: >> Bob Pastorio wrote: >> >>> It's like blind vodka taste tests. Alcohol and water. Distilled >>> three times and run through charcoal to get out all the congeners >>> (the little bitty particles that give color and flavor). >> >> "This can pose the problem of producing vodka that is very nearly >> pure ethanol having little or no defined characteristic taste. > > That's a problem? Just add the best water you can find > and slide it down this way. "best water" ... yes. i was surfing more this morning and found at least one person who can taste london water: http://www.dooyoo.co.uk/food_and_bev...review/237306/ |
Why Unsalted Butter?
Some recipes call for unsalted butter because the recipe already has salt in
it and the addition of more salt would throw the recipe formula off and potentially affect the outcome of the said recipe. However, unsalted butter is always the freshest. It is almost always wrapped in foil whereas the salted butter is wrapped in a paper type product. I have found that most of my recipes taste better when I use unsalted butter except for some of my buttermilk breads and rolls where the more salt, the better the taste of the bread. -- Jim Owner Camelot Bakery and Kitchens "Do not meddle in the affairs of dragons for thou art crunchy and taste good with ketchup" "WardNA" > wrote in message ... > >Land O' Lakes unsalted butter at the > >grocery...it's comparably priced to the "lightly salted" butter that > >it sits next to...so price isn't really an issue. > > Not around here. A generic "lightly salted" gets as low as $1/pound here. > Unsalted never sinks below $2/pound, and it only gets that low rarely. > > I've got the freezer full of it from buying it on sale. |
Why Unsalted Butter?
On Mon, 5 Jan 2004 22:58:27 -0500, "Camelot Bakery"
> wrote: >Some recipes call for unsalted butter because the recipe already has salt in >it and the addition of more salt would throw the recipe formula off and >potentially affect the outcome of the said recipe. However, unsalted butter >is always the freshest. It is almost always wrapped in foil whereas the >salted butter is wrapped in a paper type product. I have found that most of >my recipes taste better when I use unsalted butter except for some of my >buttermilk breads and rolls where the more salt, the better the taste of the >bread. I believe unsalted butter also has more cream |
Why Unsalted Butter?
>Doe John gringo
> >I believe unsalted butter also has more cream. No shit, Einstein... considering salt contributes somewhat to weight/volume: http://www.ochef.com/553.htm ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
Why Unsalted Butter?
Doe John wrote: > On Mon, 5 Jan 2004 22:58:27 -0500, "Camelot Bakery" > > wrote: > > >>Some recipes call for unsalted butter because the recipe already has salt in >>it and the addition of more salt would throw the recipe formula off and >>potentially affect the outcome of the said recipe. However, unsalted butter >>is always the freshest. It is almost always wrapped in foil whereas the >>salted butter is wrapped in a paper type product. I have found that most of >>my recipes taste better when I use unsalted butter except for some of my >>buttermilk breads and rolls where the more salt, the better the taste of the >>bread. > > > I believe unsalted butter also has more cream Nope!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
Why Unsalted Butter?
In article >,
Craig Welch > wrote: > On Thu, 18 Dec 2003 03:30:40 GMT, Blair P. Houghton > wrote: > > >I've noticed unsalted being a little more expensive. > >Because of the foil, I imagine. > > None of the butter we buy is in foil. It's all in plastic tubs. It's probably not real butter, then, if it needs to be in a tub. NZ butter is all wrapped in waxed paper. Miche -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
Why Unsalted Butter?
In article >,
Craig Welch > wrote: > On Fri, 09 Jan 2004 09:30:48 +1300, Miche > > wrote: > > >> >I've noticed unsalted being a little more expensive. > >> >Because of the foil, I imagine. > >> > >> None of the butter we buy is in foil. It's all in plastic tubs. > > > >It's probably not real butter, then, if it needs to be in a tub. > > There was no implication that it *needs* to be in a tub ... Then one wonders why it is. Probably economics. > >NZ butter is all wrapped in waxed paper. > > Clearly then I'm not buying NZ butter! Clearly not. Miche -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
Why Unsalted Butter?
Katz,
Not only is there no "cream" but you contributed worthless info again. I guess your GD was warrented. "Commercial butter is 80-82 percent milk fat, 16-17 percent water, and 1-2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as "sweet" butter. This should not be confused with "sweet cream" butter, which may or may not be salted. Reduced-fat, or "light," butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2%) and fat-soluble vitamins A, D and E." from: http://webexhibits.org/butter/composition.html Stick to your lookups and quotes of people who know what's what. "PENMART01" > wrote in message ... > >Doe John gringo > > > >I believe unsalted butter also has more cream. > > No shit, Einstein... considering salt contributes somewhat to weight/volume: > http://www.ochef.com/553.htm > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > |
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