Nothing hits home like salted buttered toast, or fried bread. Eggs, be it sunny side up, scrambled or an omlette, gotta cook them using salted butter. May be a rich Punjabi Chicken curry or any other North Indian dishes, I've always cooked or had them using salted butter.
I suppose for cakes and sweet pastries, non-salted butter is preferred but my fridge always has the salted kind. I'm really pleased that it is available in Switzerland.
Where do you buy Kerrigold? I much much prefer salted butter but haven't found one yet in our local Migros or Coop. (Are there any other brands that are salted?)
oh i wish i could )c; this appears to be the only country in the world in which it cannot be bought!
migros & coop both have salted butter!
migros , i can't find the coop one. it is similar, green tube/roll type packaging usually displayed in a box beside all the other butters, 200g better value than the migros option! barely passable subsititutes, i lard up when i go home!
Guys where do I find a nice spiced butter or garlic bread in Switzerland? I tried one from Aldi but it was just ok (not the one I would die for). Any remarkable Italian shops out here?
I'd always use unsalted for baking, you add salt during cooking as appropriate. For eating, it depends . . . if you've got something very salty in a sandwich perhaps you want to use unsalted there too. Salted butter on its own on toast though . . . . great.
Since moving here I have become a fan of alpine butter.
Wow . . . so you'd sprinkle salt on unsalted butter on toast, for example? And Echiré demi-sel is a misguided product? Quite an extreme position . . .
In a sense, yes. But I've never known anyone to do this. Do you actually put salt on toast at the breakfast table?
I guess the main difference from a taste perspective is that salt added at churning or later blending would be a smooth consistency and flavour level throughout the butter, whereas salt added by the end diner would always be at least at a granule level. I'm not claiming one is better than the other . . . obviously unsalted butter with a few large flakes of Maldon is just great.
For me it'll always be the salted kind. I have yet to come across a butter that was too salty.
Salt on bread is actually a good thing. If you're having a crunchy baguette or a rustic slice of bread, drizzle some olive oil and sprinkle some salt ... tastes great!
a salute to the salted butter.... one of the finest inventions of mankind...would have it no other way...theres perennially a slab of it in my fridge at all times.
use the same while cooking my Indian dishes.. and of course cakes, toast, etc.
I think you need to make it yourself. It's easy and you can make a biggish batch and freeze some for later. But that's probably not the answer you're looking for. My opinion is that the garlic butter in these pre-made GBs is ok but the bread needs to be of a better quality. Though I still buy the supermarket ones as the kids like it.
It would be interesting to find out where the line across Europe would go separating the salties from the salt-frees. I know that in the UK, unsalted butter is really only used in baking. NW France, Normandy and Brittany are famous for their salted butter, restaurants in SE France will only serve unsalted. Do Germans generally put salted butter on their bread?