why unsalted butter

bioWheel

bioWheel

Well-Known Member
Unsalted butter can be microwaved longer without melting whereas salted will melt in 10s or so. Get a unsalted stick and put in your microwave. You can even use high setting. Put it on for about a minute and come back and you'll see what I mean.
 
B

BigBudsBunny

Active Member
bioWheel said:
Unsalted butter can be microwaved longer without melting whereas salted will melt in 10s or so. Get a unsalted stick and put in your microwave. You can even use high setting. Put it on for about a minute and come back and you'll see what I mean.
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Just wondering how that makes a difference when making cannabutter?
 
qwizoking

qwizoking

Well-Known Member
If it can be microwaved longer without melting, stands to reason it has a higher melting point.....makes it a lot easier to separate from water in the fridge if you go that route
Just a guess.....salt is nasty too
 
S

Subu

Well-Known Member
Is it not obvious enough that salt in that quantity would ruin most edibles flavor especially sweet things like brownies..
 
sunni

sunni

Administrator
Staff member
always use unsalted for baking open up any cookbook for baking and youll see it usually says unsalted butter
 
qwizoking

qwizoking

Well-Known Member
a book containing detailed information on how to prepare and cook different foods
Is that a serious question?
 
biscuitkid

biscuitkid

Well-Known Member
Ive used both salted and unsalted, the reason I believe to use unsalted butter, is the salt builds up and actually makes the butter taste nasty in the end after being melted then resolidfyed, another reason I believe to use unsalted is that taste wise is soooo much better (that's if your using some good bud or nice close trim) I have made butter with unsalted that came out tasting just like the strain itself, basically what I do is take a crock pot add my trim or bud, fill it up with water so everything is submerged (so u don't burn your material or the butter itself), I turn it on low adding the butter on the top and then putting the lid on, every so often ill stir it, I leave it in the crockpot for 2-3 days then strain, then put in the fridge till solidfy remove the butter dump the water, bam theres your butter.....now if it comes out too green for your liking....take a pot add water and melt your butter again....wait till it melts and then put in fridge again, what we are doing on this last step is to remove any chlorpylll, the more golden the butter is the better it is
 
Beefbisquit

Beefbisquit

Well-Known Member
sunni said:
always use unsalted for baking open up any cookbook for baking and youll see it usually says unsalted butter
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Most recipes call for unsalted butter, but most recipes also call for salt. If you're using unsalted butter, and it calls for salted, you will need to add salt to the recipe to get it to taste as intended. If you're using salted butter and the recipe calls for unsalted butter, and the recipe doesn't call for salt you will most likely make it too salty.

Certain things call for unsalted butter, and only unsalted butter. Hollandaise sauce for instance, you need to clarify the butter (or remove the milk fats) before using. Removing all those solids concentrates the salt further, making the salted butter even more salty.

One of my Chef's favorite sayings is you can always add more, but you can't take it out (although there are things you can do to make it seem less salty if you know the tricks).
 
sunni

sunni

Administrator
Staff member
Beefbisquit said:
Most recipes call for unsalted butter, but most recipes also call for salt. If you're using unsalted butter, and it calls for salted, you will need to add salt to the recipe to get it to taste as intended. If you're using salted butter and the recipe calls for unsalted butter, and the recipe doesn't call for salt you will most likely make it too salty.

Certain things call for unsalted butter, and only unsalted butter. Hollandaise sauce for instance, you need to clarify the butter (or remove the milk fats) before using. Removing all those solids concentrates the salt further, making the salted butter even more salty.

One of my Chef's favorite sayings is you can always add more, but you can't take it out (although there are things you can do to make it seem less salty if you know the tricks).
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yeah i know how to bake

its like my day job or something? 011.jpg
 
TheMystified420

TheMystified420

Well-Known Member
Omg Sunni, those look delicious! :) What flavor are they? You sure do a great job on that frosting, much better than the glob I end up with, lol.
 
sunni

sunni

Administrator
Staff member
TheMystified420 said:
Omg Sunni, those look delicious! :) What flavor are they? You sure do a great job on that frosting, much better than the glob I end up with, lol.
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thank you just a basic vegan chocolate cupcake with vegan vanilla "butter cream" frosting
 
TheMystified420

TheMystified420

Well-Known Member
And about the unsalted butter thing, I think it's also to help give you control over how much salt you want in your recipe. Like one of the other guys said, you can always add..but you can't take away.
 
dubcoastOGs

dubcoastOGs

Well-Known Member
+1 for unsalted.

iodine is important in our diet. Everything in moderation. But who would not wanna regulate their own salt intake?
 
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