Call it
>>21589842Salted. Use it for everything. Have yet to make cookies that are too salty
>>21589865Percent?
salted unless I'm making bread
>>21589842unsalted.add own salt at the table.
I buy whichever one's on sale without much thought and I still have yet to notice much difference, even when baking desserts
>>21589842Damn, that's not something anyone should see before dinner.
>>21589842Unsalted, I always add salt myself, so that I can know the exact amount of salt in my food.
>>21589915That seems kind of creepy, do you count each salt particle?
>>21589842salted as a spread or condiment. But when cooking it depends
Check it out folks, this guy on 4chan counts his salt particles.
>>21589842The fuck do you mean "call it"? The fuck am I calling? Your mother? Make sense asshole.
>>21589925Depends on your diapers.
>>21589925For me I go for the velveeta, the one with embedded jalapenos, that's not easy to find anymore.
>>21589928
>>21589936Why is that fag trying to look like Billy Joel yet failing miserably?
unsalted, I make my own adjustments, or I'll just make my own salted butter infused with other shit
>>21589842Salted if you're making your own because it extends it.
>>21589949>own adjustmentsYou fucking homo, we all KNOW that you like your own adjustments.
>>21589842if i have to have only one like some kind of autist, I would have to take unsalted since I can always add salt but can't take it out.
>>21589842SaltedI already have a lot of unsalted butter (my grandma makes it at home, from special buffalo milk she buy from a farmer nearby). It does bad quite quickly even in the refrigerator. But it is quite nice when paired with nice toastsBut the low shelf life really isn't worth it. It starts smelling like cheese or whatever
I eat a ton of butter and so I prefer unsalted because I find the amount I use is too salty
>recipe calls for unsalted butter>uses salt anyway
>>21589949>adjustments>makeI bet you 'build' your own rifle too
>>21589842amount of cooklets using salted butters explains how FAT this board is
I use both Salted for baking/laminated doughs and unsalted for cooking, if i want to make a compound butter ill use unsalted and inject mold or yeast into it and let it culture Both are good tee bee h
>>21589842unsalted. Butter companies put salt on the bad quality butter to sell it at a high price. I'll never go back to salted
