this post was submitted on 24 Oct 2024
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I use unsalted butter almost exclusively so I can more easily control the salt content of my dishes
Why do people even combine butter and salt? Why not keep them separate, I think every kitchen I've ever seen has salt in it
Traditionally, salted butter was way saltier than our modern salted butter and it was a way to make it last longer before we had refrigeration and pasteurisation
When using butter as a spread it's nice to have some salt incorporated. A salt shaker is very easy to overdo on something light like toast or pancakes.