Quickie: Salted vs. Unsalted Butter

[soupless]

So I'm doing the high-heat roasted chix that Too Tall linked to in the T-giving thread.

Chicken is brining, and will have a compound butter inserted underneath the skin before roasting.

Recipe calls for unsalted butter b/c most salting will be done with the brine.

I only have salted. Biggie? No biggie? I'm inclined to just use what I've got, but I guess a couple of bucks for new butter isn't that big a deal.

Thanks guys.

[COVRTDESIGN]

No real biggie depending on how much salt you have used in the rest of the recipe. Most salted butters only use a light amount of salt, 10mg or so. Chicken works well a little over salted unlike red meats that you can definitely over salt.

Like you said, it you have the time and a few bucks is no big deal, then head to the store, otherwise, you are fine. Plus gravy will solve you over salting anyways!!!

[Noteddy]

No real biggie depending on how much salt you have used in the rest of the recipe. Most salted butters only use a light amount of salt, 10mg or so. Chicken works well a little over salted unlike red meats that you can definitely over salt.

Like you said, it you have the time and a few bucks is no big deal, then head to the store, otherwise, you are fine. Plus gravy will solve you over salting anyways!!!

+1. Use what you have. It's within the margin of error.

[Dorman]

You guys are riding clinchers aren't you....

[soupless]

sssssssssuuuuuck it!

hahahahah for calling me out.

I'm notorious in my household for being the anal retentive chef. Really, I'm working on it.

[Dorman]

sssssssssuuuuuck it!

hahahahah for calling me out.

I'm notorious in my household for being the anal retentive chef. Really, I'm working on it.

Actually I meant the other two, but I was joking anyway! Seriously, I only keep unsalted butter around as all recipes call for it to make it easier to control salt levels. Everyone of the "elders" in my family have always used salted butter in everything defacto and it always comes out great. Guess I'm anal as well.

[COVRTDESIGN]

I was a professional chef for 10 years, so I am still quite anal when it comes to cooking and baking!

And yes, my trainer is a clincher, but my racers are tubulars!

[RIHans]

I use unsalted, add salt as needed to your palete.

FWIW...always unsalted in baked goods.

[soupless]

Turns out it didn't matter much. Chicken was great.

[Ecrevisse]

Salted for the chicken unless there is a health reason to not use it.

[Zimmermanbicycle]

Always unsalted
Tubulars

[AJPM44]

Honestly, be more concerned of the butterfat %. Get some good stuff and never look back, especially if you are baking and want lighter crusts.

[Noteddy]

You guys are riding clinchers aren't you....

No clinchers allowed.
Churn my own butter from unpasteurized milk from cows fed grass from the slopes of alpe d'huez.

[maxdog]

After brining your chicken for any length of time, it seems irrelevant. The real question is why would one buy salted butter?

[AJPM44]

The real question is why would one buy salted butter?

I use salted butter for toast and muffins.