making salted butter from unsalted butter

However, for strict bakers and chefs, this can be a bad habit. The most common question when it comes to butter is, “What is the difference between salted and unsalted butter?” If you are like me, you probably just use whatever is in the fridge right now, and do not pay too much attention to it. The truth is, butter can be as finicky as any other ingredient and it can lead to undesired results if you do not use it correctly.

I think of olive oil first when I think of these ingredients, but butter is another one that I do not pay nearly enough attention to sometimes.

These are the ones that are sitting in your cupboard or your refrigerator, that get used and replaced often enough that you never seem to worry about it, and that you rarely actually measure out. There are a few ingredients that, if you are like me, you may tend to take for granted. It can be even tougher if you are trying to eat healthy or stay within the limits of a certain diet plan. What variety of fruit should we use, is it okay to use dried herbs instead of fresh, and exactly what type of flour will work best for this recipe? The questions are never ending, especially since we have established many different varieties of almost every food imaginable. When we are cooking or baking, there are so many different types of ingredients to fuss over.

Making salted butter from unsalted butter