I’m getting more into cooking, thanks to your site, and I’m noticing a lot of recipes that call for unsalted butter. Why should I be using this instead of salted, which I usually buy?
I’m glad you’re inspired to take on new challenges, and that you’re paying attention to recipes. Salted butter exists for the same reason that other mouthwatering ingredients like ham, beef jerky, gravlax, and cheese do—salting is a time-tested method of culinary preservation.
These days, with omnipresent refrigeration, there’s less of a need to worry about whether you, Ma, and Pa will have enough dairy products to make it through the winter on the prairie. However, because modern salted butter will still keep longer than its unsalted counterpart, even the generic unsalted butter at the grocery store will be fresher than the salted version.
>> But there’s another important reason to choose unsalted butter when cooking. Read on. >>
