Recently, I received an email asking what type of butter should be used When cooking. Well, as we all know, butter is mostly composed of fat along with small amounts of water, calcium, and protein. These components will spoil if not preserved somehow. This is where salt comes in. Before refrigeration was widespread, people salted their butter so it would keep longer. Even today, when most people store their butter in the fridge, salted butter keeps longer than the unsalted variety.
Which Kind of Butter Should You Use For Cooking?
If you are baking, then things can get a little more finicky. I have heard some Pastry Chefs say that baking is a science, and I have found that is definitely the case. To get the best baked goods, you have to be really specific about the weights and measurements of all of your ingredients, as well as what type of ingredients you use. I find that I get a better end product if I use fresher, better ingredients, and butter is no different. The amount of salt in a baked good can make a bigger change in the final result, so you will want to stick with whatever type of butter the recipe calls for when you are baking, whether that is salted or unsalted. Typically, your baking recipes will call for the salt and butter separately, which simply allows you more control over the recipe, so I recommend following the recipe exactly.
For baking, I always use unsalted butter, it provides more of a blank canvas, allowing the recipe’s intended flavors to come through. I only use salted butter if the recipe calls for it.
Always remember keep in mind, the type of butter you choose can also affect the taste of your other cooking as well