Ugh! I hate when I accidentally order the wrong grocery items.

[hippywife]

Last edited Tue Feb 8, 2022, 06:38 PM - Edit history (1)

This week I accidentally ordered unsalted butter. I never buy unsalted. I won't mind cooking with it, but don't want to eat it. Got a couple sticks sitting out to soften so I can put them in a container and add salt.

ETA: Not really trying to be all that contrarian. Just in a mood. Ignore me.

[blm]

1. Heh. Good for baking, though.

[hippywife]

3. I don't think it's good for anything, frankly.

For cooking and baking, everyone wants to say, "Oh, but it gives you so much control over the salt in your recipes." Bah! Have never used unsalted butter for anything and have never noticed any deficit.

[irisblue]

15. Popcorn? Since many people add more salt/spice mixes to popcorn

[hippywife]

16. Not here.

[Retrograde]

18. If you put butter on your popcorn

your fingers get all greasy which is bad for the book you're reading. (actually, I do like buttered popcorn, but it has to be real butter and it's a once-in-a-great-while thing. Parmesan cheese is also good on popcorn, and not as greasy. I've seen flavored "popcorn salts" in the Midwest, but not our here on the left coast)

[irisblue]

21. I was a fan of butter, a touch if season salt and brewers yeast for many years.

You are right about the grease though

[Ocelot II]

2. I hate unsalted butter - it's just grease.

If your recipe calls for it, just use the salted stuff and leave out the 1/2 t. of salt or whatever that the recipe usually calls for.

[hippywife]

4. I don't even do that.

No recipe adjustments. Have never had any issues. IME, there isn't enough salt in salted butter to be of consequence. I'm only softening and salting a couple sticks for spreading on bread and toast, where it actually does make a flavor difference.

[AuntieKatie]

5. Unsalted butter

Reminds me of Cisco. No thanks!

[hippywife]

6. Did you mean Crisco?

I've actually been tempted to buy some shortening for pie crusts. Am going to go with lard instead. This woman my parents used to by pies from years ago made the most lovely flaky crusts. When I asked her, she told me she used lard. That was years ago and the thought's been rolling around in my head ever since. Decided I'm gonna give it a shot.

[AuntieKatie]

7. Lol!

I did mean Crisco.

[hippywife]

10. For just a sec there,

I couldn't figure out why it might remind you of Cisco Foods or Pancho's riding buddy.

[AuntieKatie]

8. My mom

Made pie crust with shortening. Her pies were the best!

[hippywife]

11. I thought about picking up shortening.

I was looking at trying to decide if I wanted all vegetable or a mix of animal and vegetable. That's when I just decided, Screw it! Let's go straight to the lard.

[tishaLA]

9. I'll trade ya

I have 2 lbs of salted butter sitting in my freezer that I bought accidentally around the holidays when I was making cookies. Maybe I'll use it to fry some eggs or something, but I just don't like it.

[Hugh_Lebowski]

12. I always have both around ... use mostly salted by far but unsalted can be handy at times

But the unsalted usually ends up frozen, and I don't go through it all that quickly.

[hippywife]

14. I just see no point in

spending money on the two types of butter when there's virtually no difference for cooking and baking.

A good portion of the the past couple years or so, I was doing good to afford any butter at all. Was looking up vegan recipes for things and subbing oil in batters, etc.

[Vinca]

13. I'm just the opposite. I got used to eating unsalted and now I hate salted butter.

[lillypaddle]

17. Unsalted is all I use

and I'm a salt addict. Like everything else, I think you just get used to it. Maybe I put enough salt in my food that I don't miss it in the butter.

[MontanaMama]

19. Wish we were neighbors...

I would happily swap you some salted for the unsalted. I use both.

[Retrograde]

20. In France, I've seen butter with salt flakes on it

One of the great things about renting an apartment in Europe (and this was popular before Airbnb came along) is that you get to go shopping in local stores and markets. It seemed to be regular butter, but with visible salt flakes on the surface. Dangerously good - but then, it's France.

[MontanaMama]

22. That sounds like heaven.

The butter, I mean..

We have a local restaurant that offers a butter flight as an appetizer. I used to make fun of it because it’s just butter and bread…but now it’s the first thing I order…different butters with salts and seasonings…it’s so lovely. My favorite is unsalted sheep’s milk butter with Za’atar seasoning. Amazing.

[Backseat Driver]

23. I use both types. In addition, there's the 1/2 lb or so of

black truffle (for real) flavored butter from one of the local vendor farmers through the MarketWagon delivery awaiting the top of the next grilled steak or maybe the brisket. It's really delicious!

[Backseat Driver]

24. I use both types. When frying, the unsalted doesn't foam. In addition, there's the 1/2 lb or so of

black truffle (for real) flavored butter from one of the local vendor farmers through the MarketWagon delivery in the freezer awaiting the top of the next grilled steak or maybe the brisket. It's really delicious!