Anyway, pretty weird. I’ve never bought salted, but my unsalted Challenge butter is in foil with blue print. Unsure about the box, I only have one quarter stick.
Salted is worse for cooking since you want to precisely (or at least knowingly) control the amount of salt in the food. Before I met my wife I didn’t really spread butter on things like toast, and I never bought salted till we started dating and she wanted it. Blew my mind.
You are correct that that is what unsalted is for, but you are vastly overestimating how much most people care about being precise with their salt. I reckon only people who bake from scratch or make confections from scratch (and those are small fractions of the population) really take issue with the extra salt from salted butter.
Haha what a username 🙂 I only bake with butter and like using unexpected things for salt (and unami), but I will consider picking up some for the next round. My main use takes a quarter stick at a time!
I use unsalted butter and mostly keep it un-refrigerated without issue. In the summer, I do have to move it somewhere cooler. Keeping oxygen out is important.
But at least they got them packaged correctly?
Anyway, pretty weird. I’ve never bought salted, but my unsalted Challenge butter is in foil with blue print. Unsure about the box, I only have one quarter stick.
You have to try the salted. You don’t have to refrigerate it, that why I buy it. Not a word of this to my cardiologist!!
You don’t need to refrigerate unsalted either if you eat it in one sitting
I have just met you, and I love you!
If your cardiologist is something to have they’ll bash you about sugars, not fat.
Of course sugars plus fat is one of the most disastrous nutrient out there.
Salted is worse for cooking since you want to precisely (or at least knowingly) control the amount of salt in the food. Before I met my wife I didn’t really spread butter on things like toast, and I never bought salted till we started dating and she wanted it. Blew my mind.
You are correct that that is what unsalted is for, but you are vastly overestimating how much most people care about being precise with their salt. I reckon only people who bake from scratch or make confections from scratch (and those are small fractions of the population) really take issue with the extra salt from salted butter.
It is worse for cooking even if people don’t pay attention to it.
Haha what a username 🙂 I only bake with butter and like using unexpected things for salt (and unami), but I will consider picking up some for the next round. My main use takes a quarter stick at a time!
If you use a butter bell to keep the mold out, you can leave either out the fridge! LOVE mine.
I use unsalted butter and mostly keep it un-refrigerated without issue. In the summer, I do have to move it somewhere cooler. Keeping oxygen out is important.