Q: Is Elaine Khosrova's book "Butter: A Rich History" really good, and would it make a great gift item for the food-lover in my life? A: Absolutely! #NotAnAd www.workman.com/products/butter-2 I also believe the Kindle version is on sale. Elaine is good people. You should buy her book. Q: Aren't there some things in the world of baking that absolutely require unsalted butter? A: Sure. I have a recipe for sweet cornbread where I heavily butter the pan before pouring in the batter; if you use salted butter, the crust ends up way too salty, IMHO. It's also conceivable that salted butter could mess with the chemistry of certain highly-sensitive pastries, but I would imagine that'd be pretty rare. Even sweets need salt, and I'm having trouble thinking of any batters or breads or cakes in which you would add the fat and the salt at radically different points in the process, though I'm sure something like that must exist. Q: Isn't it dangerous to eat raw batters? A: Yes. There's a risk of e. coli, not just from the eggs, but also from the flour. For a healthy person such as myself, I think the risk is pretty minimal, but I am absolutely taking a chance when I taste raw batters for seasoning (or when I eat an entire batch of raw cookie dough because whoops). We take risks in life. Your own risks are your own choice. But, I'll point out that if you wanted to taste a cake batter or something for seasoning, you could almost instantaneously cook a drop of it in a hot pan or in the microwave. Just be aware that temperature also affects our salt perception, so cool it down to comfortable eating temperature before you taste. Q: Does this mean it's dangerous to leave butter on the counter all the time? My mom does that and we're not dead yet. A: Surely it depends on a lot of factors, but in general, butter is gonna start to taste gross long before it starts to be dangerous. Rancidity, in and of itself, is not dangerous. It's just yucky. Q: Why is your phone at 2%? A: My kids play games on my phone. By the end of the day, it's pretty dead. You'll note I was shooting that stuff at 12:30 at night.
I always have to come back to the video after watching it for one time, just to read the pinned comment. Keep up the good work, your content makes home cooking so much more interesting and fun!
Adam Ragusea When you made the pickled butter I thought you were gonna taste it. Did you not have enough time? I’m dying to know what the heck pickled butter tastes like
Hey there bud, usually brands like "land o lakes" keep all the butters at the same price, so its usually which brand is cheaper and not salted vs unsalted.
Yes!!! Butter tastes good, no matter the salt content so Imma buy the sale. Just don't try it today. I work at a grocery store and it's a jungle right now.
I was born and lived for the first 18 years of my life in Bulgaria and I had never even heard of salted butter. The most common basic butter sold everywhere was unsalted. Maybe you could find salted ones in huge supermarkets or something but I suppose you'd need to look for it. I was surprised to learn salted butter was a thing when I first came to UK
I had the oposite when I went to mainland europe from the UK made some bread and butter for a snack at my friends place almost puked thinking the butter had gone rancid nope, just not used to unsalted butter
us people: salted butter is fine European people: never use salted butter for cooking my Asian parent: what do you mean margarine isn't just another word for butter?
in France it is a huuuuuuge deal!!! Because there used to be an expensive tax on salt in medieval time, but not in every region of what is now France (because, you now… bordered did change a bit). So some part of France traditionally used salted butter and still do. But not with the salt evenly distributed in it. It has large bit of sea salt in it.
Same, I have always used unsalted butter because thats what my mom always got and I didn't' want to change what I already knew. I never measure except when baking, I just eyeball it and go by experience, so changing variables screws me up.
He forgot to mention that even cakes and frosting still have a small pinch of salt. I made old fashioned tapioca, it tasted BAD and flat, like I forgot the vanilla, I didn't. I forgot the pinch of salt! It was perfect then, that shocked me.
Hah, I actually had a line in there about that, but this video came in so long, I went back and trimmed a bunch of stuff. But yeah, sweets are almost always better with some salt, and rarely to they need less than the baseline level of salt that modern salted butter brings with it. IMHO.
@@freestinje Yes, that is crazy! and just the smallest pinch. That tapioca tasted actually crappy! I could not figure out why, it was the darn salt, it brought it to life. It tasted like no sugar or no vanilla, honestly.
@@aragusea My Dude, even whipped cream is better with a few grains, taste it! A sure sign of a crap recipe calls for unsalted butter and a teaspoon of salt. BTW, I am going to do YOUR Bolognase and compare to Chef John, in this case ONLY, it is probably better than his! I worry about the chicken livers, but it does need the vinegar, I am going to do exactly as you say. Thanks again Adam, I am going to start your "pizza bread" tonight. I am sure I can cut that dough into fancy dinner rolls, or not.
This is really funny that you found out about unsalted butter after so many years, and I am from Poland and I didn't know that salted butter exist until recently. You can't get that stuff in a typical store in Poland.
Same. We here in Romania just cook with butter, unsalted,mostly whatever is in the stores, never knew until recently about salted butter. I expected it to be gross but to my shock it was really to my liking, I still wouldnt use it to cook. Just regular unsalted, if it needs salt I just add salt to whatever Im doing, works just fine
3 days ago this guy made a video on how to make rosół and all the Americans went crazy about it hahah strange to see how different our culture is to American culture. What do they eat if not kotlety and rosół?? 😂😂
if you guys here are using typical east european butter as I am in Croatia, then it is salted by default. It is only 0.4% salt, but it is salted and you cannot buy unsalted. If it does not distinguish between them, them you have salted butter. Just look at the ingredients. Our butter is mildly salted.
@@marsovac Then croatian one is different then polish, just looked at the label of Mlekovita, probably one of most popular polish brands, and it contains 0.02g per 100g, so 0.02% of salt, if you want salted butter in Poland you need to look for imported, usually danish or french butter
That was interesting. As a German, I have grown up with unsalted butter, that's the definition of butter to me. Butter being salted I thought to be an invention of the French, and thus, a bit high-classed 😁
I'm also German and I didn't know unsalted butter was a thing until I had it for the first time in the UK. I prefer my butter salted, for me unsalted butter just tastes wrong.
As a French guy, yeah same. My father comes from a region of France where salted butter is the cultural choice. So I thought salted was the cultural french thing and that unsalted was the standard western practice. It so funny to learn this now.
OK, small precision here: There's a region in France that pretty much only uses salted butter, including desserts : Bretagne. It gives that typical sweet and salted taste to everything they make and they're really proud of it. And people here use mostly unsalted butter because it's more common and therefore, cheaper. So much for being fancy
It's not just in Bretagne, most of the west coast prefer salted butter. Honnestly I'm really surpised to see France be associated with unsalted butter from my experience most people consider it the inferior version, only good for coocking. But I'm from the west so that's probably biased.
@@raitoiro I didn't know that! I only associated it with les bretons. Someone should do a map of prefered cooking technique in france, between salted/unsalted butter and olive oil, that would be fun!
I think this channel exhibits something my science teacher once said: "When you get to a certain point in cooking, you're actually just a chemist that doesn't realize he's a chemist."
LoL. My reasoning switched for stage 3. Damn I bought unsalted butter now I gotta use it. For whatever reason our local grocery store’s dairy switched the color of the labels so I ended up with 4 pounds of unsalted butter. 😵💫🙄
This pattern shows up everywhere people gain knowledge and develop skill. One wants to be an expert when they first learn about expertise, once they truly are one they stop desiring to maintain the illusion so much
I am French and a professional chef in Australia, I love your videos. I just wanted to comment on the whole "following recipes in professional kitchen" because yes, we aim for standardisation, but also because of the quantities we make food in. If you're at home, you can debate on whether you should use half a pinch of salt of a whole pinch, but in a commercial kitchen, everything is done is way bigger quantities, some recipes I make call for 45g of salt or such, so you don't want to just pinch-and-guess
If Americans only like salted butter, why is there as much unsalted as salted on the shelves at the store? They are so accommodating at American grocery stores that its for the Europeans?
Artavius Simpson understood but if no one was buying the unsalted butter it wouldn’t be there. If relatively few people bought it, there would be relatively less of it on the shelf.
@@danh8302 Not necessarily, from what ive seen with sales is that companies spend less making more of a product. Granted my exposure is in the restaurant and now car industry.
@@Rudofaux ehm yeah.. for a long time I had no idea it was even a "thing" .. but yeah, bland makes it more adaptable to any dish, you can just add sugar or salt to taste, I guess
It really varies a lot from place to place. My local Tesco in London has salted butters outnumbering the unsalted about 5:1, and when I lived in Val de Loire I think the Hyper-U did closer to 1:1 salted/unsalted (but I didn't pay much attention as I immediately got hooked on Paysan Breton - the 'doux' / unsalted variety).
@@callliechaotic in Brazil (at least where I live) it’s the opposite, salted butter is everywhere and unsalted cost double the price. It’s the worst because the taste of unsalted butter is really a thousand times better.
@@raqueldomingos8726 I'd say it depends on the quality of butter more than anything. A high quality salted butter is going to be superior to a cheap unsalted butter. That fact is more dependent upon your market selection. Around Chicago in most of the ethnic or larger grocery stores there are dozens of butters to select. When I lived in Indiana for school, it was more like 3 types (both salted and unsalted). Also, if you have really salty bread, than salted butter is going to overwhelm it.
My grandmother used to make salted butter from cows milk that came from the mountains. It was salty, although I remember being utterly delicious with freshly baked sour bread she would make in the morning. I still remember that taste after 25 years!
As an american, I came here to say the same thing. That really bothered me, especially since I work in PCB design where some people use mil (or far more commonly "thou") as shorthand for a thousandth of an inch
"The 'Président' butter that I had to get from the fancy grocery store..." Meanwhile, in Europe... "Aww man, they only have Président butter at my local shop. I'll hold off and get something better elsewhere."
That's amusing. Lurpak has been available here in Australia for decades, while Président has only been widely available in major supermarkets for a few years as a "premium" brand. 😆
@@sixstringedthing To be fair, I'm being a little silly with this. Lurpak is my preference but Président I get the appeal, and they're priced pretty much equally here in the UK - the preference is subjective more than it is objective. There are some other butters widely available that are in a category above these, such as Isigny Sainte-Mère, or my current favourite, Beppino Occelli. And over in France or Italy where these are made, it's even easier to get that level of quality. Paysan Breton, c'est formidable ! But at the same time, Tesco's own brand butter is cheap and happily good enough for anything I make.
@@dananskidolf For me I find Lurpak to be perfectly salted to my taste, as in that when it isn't the "slightly salted" version, it has quite a strong salt flavour.
My favorite thing about Adam's videos is when he gives the advice (in so many words), "this is what the experts do, and why it makes sense and is smart... but ultimately the ONLY thing that matters is if you like it or not. I appreciate the frankness and brutal honesty, straightforwardness, and reasonableness in all of his advice!
@@ronk9830it hurts my brain because salt tastes good and i genuinely dont care about the salt in my butter and i would rather it in even if it halved my lifespan
In the space of a week this has become my favourite cooking channel on TH-cam. Why? Because it’s also a science channel, and a history channel, and as for culture, technology, society, practical skills, consumer information, anthropology (the list could go on and on), it’s got those bases covered too. This is a cooking channel for people who appreciate that good cooking encompasses so much more than a list of ingredients and a method.
Retired culinary arts instructor here: One of the most difficult trade skills to get the students to do is taste as you go. The phrase 'adjust seasoning' is so abstract to new cooks because many have the mindset, "Why taste something that isn't done or is raw?"
I've been learning cooking since I could hold a knife and that's basically the first skill I learned, and I got shamed for it because "you shouldn't eat everything before it's ready 🙄" the hell how would you know it's good if you don't savor it along the way ☺️
Here in Germany butter is usually unsalted and I find it mildly interesting that the unsalted Kerrygold is in a gold packaging here, and the salted one in a silver one, which apparently is the other way around in the US. Well, I guess they put the default one in gold, because after all "gold" is in the name.
I do a lot of shopping in German supermarkets (my wife is Swiss and lives near the border), and the lack of salted butter drives me crazy! And my wife says I sound like a Frenchman when I complain about how most folks seem to like the margarine/butter mix in a tub. It is amazing how something so small and ultimately inconsequential can drive me to go to the trouble of bringing butter from other countries when I visit!
Salted butter saves time for some things. Like, when I make pancakes, and I want to put some butter on there, I use salted butter since I don't want to do the extra step of determining how much more salt I want to put on pancakes. The salted butter taste pretty good for me and it makes the process that much faster.
Leave it to an American to say the extra arduous step of dashing salt on something is too time consuming and keeping them from shoveling mountains of empty calories into their glutinous face-holes.
I started cutting down on salt when I was diagnosed with hypertension. It's amazing how quickly my sense of "salty enough" changed. Not unlike my loss of taste for sweets that came with adolescence.
Excellent point! It's certainly kept me away from most processed foods since I avoided salt for a few weeks. Once my taste point reset, it became oppressive how over-salted modern foods have become.
I stopped liking sweets as I got older too. I used to love them when I was a kid, but then when I got to around 18 years old, I didn't want them at all. **shrugs** Now that I'm even older, I don't even really like the taste of sugar at all. I think it has an aftertaste and gives me a tummy ache... I guess I'm just used to not eating it now.
The link between salt and hypertension is pretty dubious. It affects your blood pressure briefly as your body readjusts it's salinity, but it was always just assumed that chronic hypertension was simply caused by "more of that". Once they actually got around to studying it, the link between salt intake and chronic hypertension essentially disappears. Exceptions apply; if your kidneys can't get rid of your salt fast enough (due to health issues or you not drinking enough water) then your body could just fail to hit it's salinity targets. But for most people, if you stay reasonably hydrated, salt is not a big issue either way.
@@JETZcorp not to mention that people are much much more likely to be deficient in potassium than having too much sodium. I think the dietary guideline is somewhere north of 4 grams of potassium per day and most people get nowhere near that. It kind of makes sense historically too because if you think about it. people had to sometimes eat 10+ grams of salt per day because of the nature of cured meats, pickled foods, and a host of other sources. Not everyone did this all the time of course but we’re extremely capable of eating an excess of salt. It’s very easy for our kidneys to process it and remove it in urine. Considering that sodium and potassium are the essential for blood pressure regulation it’s absolutely crazy that people are recommended to reduce salt (an essential nutrient) intake for hypertension.
I just recently (well a few years ago) even heard of the fact that salted butter exists. My whole childhood and most of my adult life, butter was always unsalted. In Germany, it is more common for me to distinguish between cultured ("mild gesäuert") and uncultured ("Süßrahm") butter.
I lived with my grandmother for a few yesrs when i was young. When my mother remarried, I became acquainted with salted butter. Now that I'm griwn, I can't get my own family to eat sweet butter. Because Mom alwsys had salted butter
In Poland we also have the cultured and uncultured variations, the latter being called "masło śmietankowe", or sweet cream butter. The cultured is just the standard butter, with no fancy name. We also have something called clarified butter ("masło klarowane"). It is used for cooking/frying, as it has the proteins and other stuff removed and it does not burn on the pan. You can get salted butter, for sure. But it's usually right next to the Irish and French ones in the imported section.
As a French I have to add here : in supermarkets you find unsalted, semi-salted (most common) and SALTED (fancy) whitch actually has grains of coarse salt in it and is perfect for maximum enjoyment spreader on a good slice of bread ! (And personally, I will also add, unsalted versus semi-salted IS a serious cause for arguing, bretons will fight you !)
I grew up in an unsaved butter household. Didn’t even know salted butter existed. As a kid, I went round to my friends one day and he made toast with salted butter. I thought he had a super amazing toaster and kept asking for toast every time I came to his house.
@@puregameplay7916 Yeah, and that chemistry can have results that people like or dislike. Just because there is a right way to accomplish a goal doesn’t mean that everyone wants that goal.
Adam, from what I remember (I'm living in France.) The king put taxes though various things, and, in among others, salt. There was a notable exception, Britanny didn't had that tax. So while in the rest of France, unsalted butter was rising in popularity, Britanny developed his now well known salted butter tradition. It's great butter.
I've been slowly switching to ghee in recent months and I'm not regretting it. It's a little offputting at times when you open the jar and get a very strong smell; almost too strong. The flavor mellows out a bit though and it usually works out. It's not exactly like butter but the difference has either been negligible or positive. Edit: Also, use whatever butter you want. Just don't make me eat margarine.
As i am from India, Here is a quick tip... Ghee made from cow’s milk stinks a lot, if you can procure ghee from buffalo milk or if you can buy readymade buffalo milk ghee then try it once. 70 percent of cooking in India is done using buffalo milk ghee and milk itsel and buttermilk, even cottage cheese for that matter. Because the flavours are subtle and it doesn’t have that peculiar smell or taste or light yellow color.
It is so exciting to discover differences in our food cultures. I'm from Ukraine and I've never heard about salted butter, we are always eat sweet butter. But when you told about the way how your wife likes to eat bread with butter I realised that in my childhood one of our most cheap and delicious things was bread with butter covered with pinch of salt or sugar.
Особенно черный хлеб, который кладут на сковороду и посыпают обильно сахаром. Масло тает, но это придают какой-то особенный вкус. Я уже и забыл про это.
When my dad became diabetic in the 90s, his doctor didn't tell him to cut down on salt. He said "You're already not going to be allowed to eat so many things that if I forbid salt you'll starve" or some joke to that effect. Turns out most peoples' bodies _ideal_ salt levels are 2x the recommended _maximum_ and unless you have a specific problem, it's pretty safe to eat almost 6x the recommended "maximum" salt intake. Of course, fast food and packaged snacks being what they are it's easy to exceed _even that_
Trained chef here. I keep both. Salted can be kept outside, ready for use instantaneously for a sandwich. Unsalted for when i have preparation time and for baking.
Now that you mentioned India, not just ghee but unsalted butter has been big in india since ancient times. French didn’t start to make it. Check out all the childhood stories of Krishna and you will find him so fond of unsalted butter (not ghee) that he even used to steal it just to be scolded by his mom. Additionally, there is a ancient sweet ‘makhan Mishri’ meaning plain butter and crystal sugar and has been used as an offering to Krisha since ancient times.
As a professional cook I've always thought the difference was negligible. I found this video while proving a point. Very good break down , subbing cuz you deserve it. Keep up the good work
As a French and Britton, I'm a bit surprised by the historical reason she gives about unsalted butter. Up until now most region in France use unsalted butter except Brittany. And that is due to the introduction at some point of the "gabelle" which was a tax on salt and Brittany was exempt from this tax.
Recently discovered your videos. Twenty videos later and I must say your channel is amazing. The guests are great and you provide all the needed info. Keep it up 👍
I know it's something Adam constantly rails on, and he's absolutely right. Recipes are guidelines. Cooking as much as it is a science, it's also an artform. Tasting and adjusting a recipe on the fly by a skilled cook will typically turn out better than someone just exactly following a recipe. Hell even when it comes to salt, the size of the crystals change with the brands. So even a weighted or volume of salt is not consistent from one kitchen to another (especially since exact weights for salt are pretty low in most recipes and scales struggle with that level).
Baking: follow to the letter, if you make a substitution better double check how to do it. Cooking: measure with your heart, your ancestors will tell you if you made it wrong. The only thing that is wrong is if its against your personal tastes. (Or food poisoning)
As a Dutchman, I never even knew salted butter existed before I went on vacation to the UK. Nowadays supermarkets will have plenty of salted butters in stock, but growing up, the regular 'real butter' was of the unsalted variety.
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My salt tolerance is waaaaaaay higher than most others. The food I cook for myself is often considered inedible by the masses lol. So if I do cook for other people I have to cut my salt input by a lot. Idk how much exactly, but a lot. I also use salted butter almost exclusively. I may have a problem 🤔🧂🧂🧂🧂🧈
As a Scandinavian I didn’t know unsalted butter existed until I was 20. Always thought the butter sold as normal salted was butter with no extra salt added.
@@SpoonfedPig I've always seen both variants in my store so i thought it was common knowledge that you could buy either salted or unsalted. I think they are both good for different things. Salted butter is really good on flatbread and as a spread generally. But unsalted is better for sweeter foods or sauces.
as a german, I never knew salted butter existed until I visited denmark, where apparently nobody had heard of unsalted butter. salted butter is vastly inferior except for very limited applications such as eating plain bread with butter, or with butter and herbs or whatever, where you want it to be salty but aren't adding anything else salty to it (such as cheese or meat products). if you want to make something sweet with butter, or you want to make something salty with another already salty ingredient, unsalted butter is superior.
Yeah, here in Sweden we tend to have butter for cooking normally not salted, and then a butter for bread with some other oils (I think) and varying amounts of added salt, they usually aren't named butter but instead names like bregott or lätta,
@@Ass_of_Amalek You can buy both salted and unsalted butter in every supermarket in Denmark. Most danes are used to salted butter. That's considered the "normal" butter. But those people you met who had "never heard about unsalted butter", they must have been a very special, very small group of people, who never went to supermarkets.
Hi from France! Here, salted butter is called "Demi-sel" (literally "Half salt"). I guess that's because companies decided to put less salt in salted butter for the mentioned reasons (not needed with refrigerators, and fancier), and now the "Full salt" butter is gone
You can still find "Full salt" butter, especially if you go to cheese shops or to the local market. Honestly, fresh good butter is really a treat (but most of our butter is pretty okay, even the supermarket brands, President is an average brand, nothing fancy at all). I prefer my salted butter to come with crystal salt rather than uniform fine salt, for the uneveness Adam is promoting here, it's very traditional in Brittany and Normandy (where I'm from).
OMG... Adam, I have been putting salt on my buttered bread for the last 25 years. Finally, you're someone that understands what I'm doing. Well done and thank you.
This is a surprise for me. I'm french, but my father being from Britany, I grew up using salted butter, thinking the rest of the world was using unsalted butter. I'm an exception in the exception 🤣 Just discovered your channel, I'm not cooking a lot, but I love how you prepare your videos, it's very interesting !
Hi, you have a new follower. I love how you explain things from a scientific, historical, and practical home cook point of view. There are so many things that I have wondered about for decades (I'm 64 this month) and you have done the work to not just research these questions, but answer them in an interesting, amusing, and highly visual way. THANK YOU!
I had no idea that Markiplier and Alton brown had a child together, his voice is almost to close to that of Alton Brown, almost pushing copyright laws given the show's similarity to Alton Brown's show, "Good Eats"
Interesting he points out the show isn't always right, they're currently doing a lot of 'reloaded' episodes that correct or tweak the old stuff for things that were either mistakes or aren't necessary anymore.
In fairness to Alton, he did say in the promo vids for and first epidose of Good Eats The Return, that a lot of food science has changed, his opinions have changed, and some things were just flat out wrong, and thats why he wanted to go back and criticize himself in the new series. Excellent video from you tho,... seen a couple now, you've earned the sub.
Is it some American thing to not eat raw batter, something to do with the eggs? Because I've never heard people here say not to eat raw batter, in fact it was always one of the best things when my mom cooked when I was little, and still is when I cook, getting to lick the bowl, spatula, mixer etc. and I nor my siblings or anyone I know has ever gotten any disease from that.
People commonly think it’s the eggs but there is nothing wrong with eating raw eggs. It’s the flour, you are not supposed to eat raw flour, ever. There is the possibility of many types of bacteria present that you are exposing yourself to if you don’t cook it. E. coli is nothing to mess with no matter what continent you are from or how dumb you think Americans are. All you have to do is look it up to see people do actually get sick from flour born bacteria.
I only buy unsalted. Every month I whip some of it and add salt so it’s super fluffy and spreadable. Perfect solution if you like salted table butter! *psst you can also be fancy and add other flavours too!*
Yes, so it is always spreadable! Add herbs, like dill for rye toast to part of it. Actually cooked cranberries will whip with the butter for muffins, or just toast.
You are now my favorite food youtuber. Always frustrated me when people get on their high horse about using unsalted butter, then turn around and add salt. DE MINIMIS! My new favorite phrase. (from your foam video, but it applies here) Also your ad reels are integrated flawlessly.
Late to the party viewing this video, but it does seem to answer my long time "issue" with (non dessert) recipes telling me to initially use unsalted butter and then telling me to add salt later in the process. Thank you Adam.
I’m a huge Alton fan too, I get what you mean about unlearning some of what he says. It’s easy to just use his work as the gold standard. It would be interesting to see a video of specific examples of how you have pivoted from the Alton Gold Standard
Alton was and still is my favorite chef to watch. The way he taught cooking was honestly just a lot more fun than other programs that existed. But ya, I find when it comes to the chef world, there are always going to be some biases that exist. With that said, I can understand the reasoning why the bias exists. In a chefs mind, it's likely just easier to control the salt content of food, using unsalted butter, even though technically the salt content is so low that it's more often than not, negligible.
My sister loves alton brown, so i tried some of his recipes for a number of things, when testing out a ton of different kinds of recipes. one i remember being chewy cookies. and most if not all of his version that i made were simply not the superior recipe.
I had salted butter instead of unsalted butter delivered by mistake this week. I have had a week of screwing up the salt levels of everything I cooked. It could have been no problem but I just haven’t used salted since I was flatting with roommates in my late teen years (very early 1980s). Thus I kept forgetting to alter long memorized recipes to account for salt. Grrrr. So, choose salted or unsalted and stick with it long term & you’ll make your later 50s’ cooking easier! So much good info in this video.
2:27 RIP Land'o'Lakes Butter Maiden, 1928-2020. You will live on in our hearts. I remember her as my introduction to the concept of recursion, because in the older art from the 90's she was holding a box of butter that looked exactly like the actual package. Meaning the package had a picture of itself on it, and that picture had a smaller picture of itself on that. Butter Maidens all the way down. It was a beautiful piece of art and product design.
5:04 I just keep salted butter in a cupboard and it keeps for weeks without going bad, so the 2-3x as salty is definitely not the minimum you need, at least in this mild climate (UK). Unsalted does go off noticeably quicker though. Edit: the unpasteurised butter in those days probably did need it though, so maybe that is more of a factor than the refrigeration
I leave my stick of butter that I'm using on the counter in a butter dish with the rest in the refrigerator, and it lasts weeks as well, if I don't use it all.
Growing up in the US, I hadn't heard of unrefrigerated butter until I visited London in my late teens, some 40 years ago. My hostess kept both butter and a bottle or two of milk in the cupboard. I've often wondered whether that practice continued today. As a result of that visit, unless my kitchen is too warm, I haven't worried much about leaving butter out. (As for milk, I'm not sure if I remember correctly that the glass bottles were a bit smaller than a liter. While I can't usually finish a container in a day, it's definitely nicer to keep it room temperature for tea, so I'll keep some out of the fridge for that.)
Hi. When a noun starts with a vowel sound, the pronunciation of the definite article is the same as every time you say it in this video. That is, it sounds like "thee." However, when the noun starts with a consonant sound, such as in "car" or "concrete," the definite article is pronounced "thuh." If it's confusing, you can use this trick: Just use the indefinite article for the noun, and then remember that if the indefinite article is "an," the definite article is pronounced "thee," but if it's "a," it's pronounced "thuh." It helped me when I started out learning English. Cheers, and thanks for the video 😊
I have never bothered with salted vs unsalted, I just use the one I have at home, most likely salted, as I don't want to bother with having to buy both. It has never been an issue in anything I've cooked or baked. But very interesting information, especially the history lesson.
I adore Alton Brown and his breakdowns on food, but I still alter his recipes to favor our preferences in our family. I will forever be grateful for his Shepherd's Pie recipe and finally enjoying this dish (however, I do not put garlic in mine and I double all the veggies and the tomato paste in his recipe). Home cooking is a level of love and desire that restaurants can't provide. Took me years to fall head over heels for home cooking, but eating out isn't my jam any more. I much prefer cooking at home and having others over or going to other people's houses and experiencing their home cooking. PS. I don't cook with a lot of salt, but I do have salted butter. I don't have a preference really. It's simply the package I am used to purchasing. Lol
Interesting! Thank you for posting this. For my part, I am with your wife. For 95% of what I want to eat, salted butter is what I like it with. For special recipes that call for unsalted butter, no prob I'll make an exception and buy some, but it's almost always salted in my fridge and my room temp. 'soft' butter for bread tupperware on the counter.
Wow, you just unintentionally taught me why my favorite butters are what they are! I must really love salty butter because i use Kerrygold as my standard butter and President as a splurge!
@@jwenting ooooooooor maybe its because the illusion of scarcity increases our enjoyment of something, a foreign food product that's hard to get feels fancy, feels high class, because its harder to get your hands on. psycnet.apa.org/record/1976-03817-001
We used to have it in a butter dish on the countertop when i was a kid. I guess it got used before it went off so it was fine. Now I just keep it in the fridge
I'm an indian...and we use ghee and salted butter only... because its more accessible... for some reason unsalted butter is kinda uncommon here... great video 👍
@@aragusea that's amazing, truly. Merry Christmas and happy holidays to you sir. And idk about the rest of the fans, but I'd love to hear more about the things you've had to unlearn from Alton Brown because that's a hot take I've never heard before and it's fascinating. So, maybe in a future video hopefully.
I once got popcorn with unsalted butter at a fancy movie theater. As someone that has shared popcorn with small children, it was very reminiscent of the popcorn they had rejected and put back in the bowl to traumatize me 😆 I always have salted butter for bread and popcorn. I'll cook with either though, I don't care.
Alexander Chohan nah bro.. as a brown person living in the US. I rarely see anyone above the age of 8 consuming that much ghee.. its usually just mixed with rice for quick meals for children here.
Funnily enough, I've never thought of this until now and I just checked two 200g bars of butter to compare the amount of salt used and think of their respective tastes. All I can say is that there is no difference. I compared two different kinds of butter I've had most, both the same 200g. One has 1.5 g of salt per 100g of butter, the other has zero. Both just taste like butter to me. I never use the same butter when baking, yet it has always worked out for me. So in the end, I don't know what to think of this. Maybe years of eating different kinds of butter with differing amounts f salt have tricked me into not comprehending any differences in taste?
It could also be that you have a higher salt tolerance; that is, it's hard to perceive relatively small amounts of salt (which can happen if you eat at least moderately salted foods often)
I think exposure to both is what did it. In Italy we don't have salted butter at all, the first time I (unknowingly) had salted butter I was schocked. It didn't even taste like butter to me
French Parisian gal here, I’ve mostly grown up with unsalted butter. Very standard in the school menus, hotel breakfasts, etc. Salted is not what I’m used to, but it’s nice every now and then. But you’ll recognize a proud Brittany fellow by their attachment to salted butter. My biggest butter culture shock was when I moved to Ireland and grabbed just any random bar of butter in the dairy aisle. OMG I was wholly unprepared for UNPASTEURIZED butter, and just couldn’t eat it. Turns out it’s quite standard over there. Near all dairy is pasteurized by default in France, so most French kids don’t even know the taste of raw milk, including myself. I stick to pasteurized butter, but whether it’s salted or not is quite trivial to me.
I love your energy, reminds me of Alton Brown's old show, Good Eats. Not to mention you actually doing good research and interviewing experts. Edit: Oh my lord I posted this right before the Alton Brown segment lol
In austria salted butter is not very common. As a child I knew it just from vacations in italy or greece. A few years ago I discovered a supermarket chain to have salted butter in their sortiment, so now I often have both versions at home. Salted and unsalted are both great, but for some uses I slightly prefer one or the other.
I can definitely see what you mean about Alton. I learned from him but I've found precision isn't really always necessary if ever (within a margin of error). Loving your content!
just found your channel like yesterday, so far i think its the best stuff i've ever watched. I feel kinda motivated to do more advanced cooking after your 101 series. the first one I watched on your channel was the pancake one. that one kinda blew me away, my thought process was something as follows: ok, this guys gonna show another stupid life hacky way to cook boxed pancake mix by the title and thumbnail. wait, ok from scratch nice. I like this flow imma check out more of his videos later. hmm yeah i'm gonna have to get blueberry or maple they don't have raspberry here. wait what? wait now he's showing how to make the raspberry syrup from scratch? wait I spent hours looking for how to make a good caramel and he just threw it right in my face in a context I want it in? man I feel like some pancakes. and there's a part two? wait a minute the thumbnail wasn't photoshopped he actually made that AND showed how he did it. also your sponsorship segways are way better than ltt's somewhat older ones(I used to really like them). the one at 12:20 was definitely a great way to address your sponsor. you make it abundantly clear that the way you cook isn't "the" way and that everyone has different preferences and needs as well as giving a brief explanation on what to change if they don't want to make it the way you showed. this was very pronounced in your steak beginners video where you didn't go on about how you gotta make it leave the middle at this consistency or its not good and instead showed how to make the middle more or less cooked and how not to burn the outside. also, i am offput by raw meat but after watching a good chunk of your steak videos and checking your research i might just try it if i can afford meat soon lol if you haven't already I would absolutely LOVE to see you make a series of videos for kitchen equipment and spices from beginner up and for smaller areas and larger. idk if you'll read this but thanks for making my day lol. also, if you want something 3d modeled for a video hmu and i'll do it for free. heck, if its small i'd even print and mail it to you in pla.
Good info Adam! Like you the latter part of my cooking journey has been spent "unlearning" a lot of the wrong conventional cooking wisdom passed down from folks like Alton Brown, LOVE Alton, but we need to keep learning and evolving our skills!
Thanks, man. Though, I would hasten to clarify, rarely has Alton been "wrong," as far as I know. It's simply my opinion that his drive toward greater precision in the home kitchen was a bit of an overcorrection. I suppose I'm pushing for a slight counter-revolution on that score.
Adam Ragusea - I’d be really interested to see a video of you expanding on this idea of unlearning what you’ve learned from Alton Brown. You touched on this same notion a tiny bit in your Q&A video, but it would be enlightening to hear more of your thoughts on this topic. I think a lot of home cooks who became interested in cooking in the early 2000’s have gravitated towards Alton’s teachings, so hearing some counterpoints to his methods would be useful.
😄 as Kids we used to fight over who got to lick the spoon and bowl clean.. We didn't know it was bad for us so we never got sick as a result. Too much information is what's deadly 😉
Me too, I have been licking the spoon since I was about two, standing on a chair while mom mixed up cookies and cakes, etc. Had exes tell me not to eat raw batter or dough, I didn't need that kind of negativity in my life 😂
@@gazzaboo8461 It's not bad for you so much as raw eggs can have salmonella if not handled correctly or not very fresh, and that can kill children or the very old.. For (most healthy) adults it tends to make them wish they were dead.
@Andrew Bias, Right?! In our family, we refrigerate our raw dough before baking, then eat some of the raw dough just before baking. (Or just eat the dough cold and dont bake it at all!!) As a kid, I was only allowed a small bite. Now as an adult, I will just eat raw dough straight. Lol
Q: Is Elaine Khosrova's book "Butter: A Rich History" really good, and would it make a great gift item for the food-lover in my life?
A: Absolutely! #NotAnAd www.workman.com/products/butter-2 I also believe the Kindle version is on sale. Elaine is good people. You should buy her book.
Q: Aren't there some things in the world of baking that absolutely require unsalted butter?
A: Sure. I have a recipe for sweet cornbread where I heavily butter the pan before pouring in the batter; if you use salted butter, the crust ends up way too salty, IMHO. It's also conceivable that salted butter could mess with the chemistry of certain highly-sensitive pastries, but I would imagine that'd be pretty rare. Even sweets need salt, and I'm having trouble thinking of any batters or breads or cakes in which you would add the fat and the salt at radically different points in the process, though I'm sure something like that must exist.
Q: Isn't it dangerous to eat raw batters?
A: Yes. There's a risk of e. coli, not just from the eggs, but also from the flour. For a healthy person such as myself, I think the risk is pretty minimal, but I am absolutely taking a chance when I taste raw batters for seasoning (or when I eat an entire batch of raw cookie dough because whoops). We take risks in life. Your own risks are your own choice. But, I'll point out that if you wanted to taste a cake batter or something for seasoning, you could almost instantaneously cook a drop of it in a hot pan or in the microwave. Just be aware that temperature also affects our salt perception, so cool it down to comfortable eating temperature before you taste.
Q: Does this mean it's dangerous to leave butter on the counter all the time? My mom does that and we're not dead yet.
A: Surely it depends on a lot of factors, but in general, butter is gonna start to taste gross long before it starts to be dangerous. Rancidity, in and of itself, is not dangerous. It's just yucky.
Q: Why is your phone at 2%?
A: My kids play games on my phone. By the end of the day, it's pretty dead. You'll note I was shooting that stuff at 12:30 at night.
epic
I always have to come back to the video after watching it for one time, just to read the pinned comment. Keep up the good work, your content makes home cooking so much more interesting and fun!
Adam Ragusea When you made the pickled butter I thought you were gonna taste it. Did you not have enough time? I’m dying to know what the heck pickled butter tastes like
@@juju-been yeah, you'd have to let that sit for weeks, I reckon
Adam Ragusea brb about to do an experiment see you in six weeks
i use whatever butter thats on sale
etuheu what if neither are
Hey there bud, usually brands like "land o lakes" keep all the butters at the same price, so its usually which brand is cheaper and not salted vs unsalted.
good answer
This answer would get an easy A on my exam.
Yes!!! Butter tastes good, no matter the salt content so Imma buy the sale. Just don't try it today. I work at a grocery store and it's a jungle right now.
When choosing between salted and unsalted butter, there's no margarine for error.
That was way too clever for cultured people.
😂
I laughed
You guys had butter stop with these puns, especially the creamy one that was whey off
TROGDOR!!! Butternating the the countryside. Butternating the peasants. Butternating all the people... in their thatched-roof COTTAGE CHEEEEEESE!!!
I think being raised on Good Eats episodes after school is why I truly appreciate the science of cooking
Same
SAME
Same
Much love to Alton Brown
As somebody who went to culinary school i can tell you that (at least in my class) good eats is considered the teaching assistant
I was born and lived for the first 18 years of my life in Bulgaria and I had never even heard of salted butter. The most common basic butter sold everywhere was unsalted. Maybe you could find salted ones in huge supermarkets or something but I suppose you'd need to look for it. I was surprised to learn salted butter was a thing when I first came to UK
I always buy unsalted when I want it to be fresh.
I had the oposite when I went to mainland europe from the UK
made some bread and butter for a snack at my friends place
almost puked thinking the butter had gone rancid
nope, just not used to unsalted butter
I've seen salted butter in hotels at breakfast more often then I've seen in supermarkets, and apparently people eat jam on toast with salted butter.
@@randomcow505 same plain butter is so weird, I think it smells bad too, for some reason the salt seems to reduce the dairy smell of butter
was born in Csechosovakia in 1975 . Never heard of salted butter till i emigrated to USA in 2000
us people: salted butter is fine
European people: never use salted butter for cooking
my Asian parent: what do you mean margarine isn't just another word for butter?
Relatable
I am Indian (asian)and i use ghee only and butter is for some specific recipes.
I'm danish and to be honest, I don't really know anyone who cares about buying unsalted butter for anything. I certainly don't.
Omg yes. I thought butter and margarine were the same thing until i was 16.
chhota bhai yeah we only have half a stick of butter in my house but we have a giant container of ghee
never knew saltiness of butter was controversial until now
Neither did I
in France it is a huuuuuuge deal!!! Because there used to be an expensive tax on salt in medieval time, but not in every region of what is now France (because, you now… bordered did change a bit). So some part of France traditionally used salted butter and still do. But not with the salt evenly distributed in it. It has large bit of sea salt in it.
I'm over here feeling fancy just for using any actual butter instead of margarine or vegetable oil.
Same, I have always used unsalted butter because thats what my mom always got and I didn't' want to change what I already knew. I never measure except when baking, I just eyeball it and go by experience, so changing variables screws me up.
Buy an already salted steak
He forgot to mention that even cakes and frosting still have a small pinch of salt. I made old fashioned tapioca, it tasted BAD and flat, like I forgot the vanilla, I didn't. I forgot the pinch of salt! It was perfect then, that shocked me.
Interesting. Kinda like how good hot chocolate has salt
Hah, I actually had a line in there about that, but this video came in so long, I went back and trimmed a bunch of stuff. But yeah, sweets are almost always better with some salt, and rarely to they need less than the baseline level of salt that modern salted butter brings with it. IMHO.
@@aragusea I agree, but of coarse I agree with everything you say come to think of it.
@@freestinje Yes, that is crazy! and just the smallest pinch. That tapioca tasted actually crappy! I could not figure out why, it was the darn salt, it brought it to life. It tasted like no sugar or no vanilla, honestly.
@@aragusea My Dude, even whipped cream is better with a few grains, taste it!
A sure sign of a crap recipe calls for unsalted butter and a teaspoon of salt.
BTW, I am going to do YOUR Bolognase and compare to Chef John, in this case ONLY, it is probably better than his! I worry about the chicken livers, but it does need the vinegar, I am going to do exactly as you say. Thanks again Adam, I am going to start your "pizza bread" tonight. I am sure I can cut that dough into fancy dinner rolls, or not.
This is really funny that you found out about unsalted butter after so many years, and I am from Poland and I didn't know that salted butter exist until recently. You can't get that stuff in a typical store in Poland.
Same. We here in Romania just cook with butter, unsalted,mostly whatever is in the stores, never knew until recently about salted butter. I expected it to be gross but to my shock it was really to my liking, I still wouldnt use it to cook. Just regular unsalted, if it needs salt I just add salt to whatever Im doing, works just fine
3 days ago this guy made a video on how to make rosół and all the Americans went crazy about it hahah
strange to see how different our culture is to American culture. What do they eat if not kotlety and rosół?? 😂😂
if you guys here are using typical east european butter as I am in Croatia, then it is salted by default. It is only 0.4% salt, but it is salted and you cannot buy unsalted. If it does not distinguish between them, them you have salted butter. Just look at the ingredients. Our butter is mildly salted.
@@marsovac Then croatian one is different then polish, just looked at the label of Mlekovita, probably one of most popular polish brands, and it contains 0.02g per 100g, so 0.02% of salt, if you want salted butter in Poland you need to look for imported, usually danish or french butter
polska moc
"you can't just taste raw cake or cookie batter"
just try and stop me. a few stomach problems never did.
Watch chubbyemu and you will stop. His med vids will drive fear into you.
Ive done it for 45 years....why stop now? :)
Cookie dough rocks
@@carpo719 don't catch salmonella
@@mahendrapatel5161 if u dont live in america then the eggs in your coockie dough don't have a chance of having salmonella
We eat raw egg here in Japan 🤣 and we're super healthy ｗｗｗ
That was interesting. As a German, I have grown up with unsalted butter, that's the definition of butter to me. Butter being salted I thought to be an invention of the French, and thus, a bit high-classed 😁
I'm also German and I didn't know unsalted butter was a thing until I had it for the first time in the UK. I prefer my butter salted, for me unsalted butter just tastes wrong.
As a French guy, yeah same. My father comes from a region of France where salted butter is the cultural choice. So I thought salted was the cultural french thing and that unsalted was the standard western practice. It so funny to learn this now.
@@chastitymarks2185 You didn't know unsalted butter was a thing? Have you ever been shopping? It's literally right next to the salted butter. Komisch
@@sirLJson I guess I should have elaborated that I was about 12 years old when I came upon unsalted butter for the first time.
@@chastitymarks2185 Ok, makes sense then ;>
Bro why don't you just get sponsored by macon Georgia?
Hah, I love Macon, but it's a pretty poor place, and I'm happy to represent them pro bono.
Macon is the place to be when the zombie apocalypse happens.
@@rangergxi LEE!
Replied with a serious answer. 😂
pls no 👍🤣🤩✅
OK, small precision here:
There's a region in France that pretty much only uses salted butter, including desserts : Bretagne. It gives that typical sweet and salted taste to everything they make and they're really proud of it.
And people here use mostly unsalted butter because it's more common and therefore, cheaper. So much for being fancy
I ways, always use salted butter, it's delicious
@@onyxxxyno same here. Especially when baking chocolate based desserts. Nothing makes chocolate flavor *pop* like just the right amount of salt. 😍
There's a place in France where the people wear no pants...and they do a dance... Back to my youth as a dopey kid with my friends.
It's not just in Bretagne, most of the west coast prefer salted butter.
Honnestly I'm really surpised to see France be associated with unsalted butter from my experience most people consider it the inferior version, only good for coocking. But I'm from the west so that's probably biased.
@@raitoiro I didn't know that! I only associated it with les bretons. Someone should do a map of prefered cooking technique in france, between salted/unsalted butter and olive oil, that would be fun!
I think this channel exhibits something my science teacher once said: "When you get to a certain point in cooking, you're actually just a chemist that doesn't realize he's a chemist."
Cooking is like chemestry at Home, with the benefit that you can eat it.
@@lofthestars2088 You mean to tell me you dont eat all of your other chemicals?
Cooking is an art. Baking is a science.
that certain point is baking, which isn't cooking, bc baking has chemical reactions and cooking doesnt
@@skylerb9594 Cooking definitely has chemical reactions.
“Why I butter my salt, instead of salting my butter”
yessir
So deep
I salt my worm
@@clashoclan3371 what.
@@clashoclan3371 ehhh! 🍻
The three stages of cooking knowledge:
Stage 1 - "Satlted? Unsalted? Eh, either's fine."
Stage 2 - "My butter *must* be unsalted!!"
Stage 3 - "Salted? Unsalted? Eh, either's fine."
So true lol. I'm at Stage 3 now, but if I had seen this when I was in Stage 2, I'd never have believed it.
LoL. My reasoning switched for stage 3. Damn I bought unsalted butter now I gotta use it.
For whatever reason our local grocery store’s dairy switched the color of the labels so I ended up with 4 pounds of unsalted butter. 😵💫🙄
YES 😂
This pattern shows up everywhere people gain knowledge and develop skill. One wants to be an expert when they first learn about expertise, once they truly are one they stop desiring to maintain the illusion so much
LMFAO 🤣😆
I am French and a professional chef in Australia, I love your videos.
I just wanted to comment on the whole "following recipes in professional kitchen" because yes, we aim for standardisation, but also because of the quantities we make food in.
If you're at home, you can debate on whether you should use half a pinch of salt of a whole pinch, but in a commercial kitchen, everything is done is way bigger quantities, some recipes I make call for 45g of salt or such, so you don't want to just pinch-and-guess
Love the pragmatism.
Americans: salted butter
Europeans: nah unsalted
That 1 aunt who is always dieting: i'll have 4 cups of margarine please
If Americans only like salted butter, why is there as much unsalted as salted on the shelves at the store? They are so accommodating at American grocery stores that its for the Europeans?
@@danh8302 People like choices regardless of how much they stick to one thing
Artavius Simpson understood but if no one was buying the unsalted butter it wouldn’t be there. If relatively few people bought it, there would be relatively less of it on the shelf.
@@danh8302 Not necessarily, from what ive seen with sales is that companies spend less making more of a product. Granted my exposure is in the restaurant and now car industry.
Artavius Simpson what the grocery stores choose carry and how much of it is up to them.
Funnily, as Italian I never heard of such a thing as "salty butter" .. only discovered it much later when I moved abroad
You grew up only knowing bland butter? As a Frenchman, our butter has flavor.🧂
You grew up only knowing bland butter? As a Frenchman, our butter has flavor.🧂
@@Rudofaux ehm yeah.. for a long time I had no idea it was even a "thing" .. but yeah, bland makes it more adaptable to any dish, you can just add sugar or salt to taste, I guess
Adam: If you're advanced enough cook to be using unsalted butter…
me, who've seen salted butter like once in the entire lifetime: eh…
I once saw it in London but NEVER i mainland Europe :(
i've seen it, i've tasted it... I now avoid it at all costs because it 1 - is overpriced and 2 - tastes horrid and deeply wrong.
It really varies a lot from place to place. My local Tesco in London has salted butters outnumbering the unsalted about 5:1, and when I lived in Val de Loire I think the Hyper-U did closer to 1:1 salted/unsalted (but I didn't pay much attention as I immediately got hooked on Paysan Breton - the 'doux' / unsalted variety).
@@callliechaotic in Brazil (at least where I live) it’s the opposite, salted butter is everywhere and unsalted cost double the price. It’s the worst because the taste of unsalted butter is really a thousand times better.
@@raqueldomingos8726 I'd say it depends on the quality of butter more than anything. A high quality salted butter is going to be superior to a cheap unsalted butter. That fact is more dependent upon your market selection. Around Chicago in most of the ethnic or larger grocery stores there are dozens of butters to select. When I lived in Indiana for school, it was more like 3 types (both salted and unsalted). Also, if you have really salty bread, than salted butter is going to overwhelm it.
My grandmother used to make salted butter from cows milk that came from the mountains. It was salty, although I remember being utterly delicious with freshly baked sour bread she would make in the morning. I still remember that taste after 25 years!
Good slip-in with the utterly
As a european, the fact that you use "mi" when talking about milligrams instead of "mg" is deeply unsettling.
As an american, I came here to say the same thing. That really bothered me, especially since I work in PCB design where some people use mil (or far more commonly "thou") as shorthand for a thousandth of an inch
Z mg is standard in the US as well.
Yeah, mi is mile and mg is milligram
As an American engineer I also find it unsettling, because 'mil' is often what we use to describe 'thou' or thousandth's of an inch.
An
"The 'Président' butter that I had to get from the fancy grocery store..."
Meanwhile, in Europe...
"Aww man, they only have Président butter at my local shop. I'll hold off and get something better elsewhere."
'Where's the Lurpak'?!
That's amusing. Lurpak has been available here in Australia for decades, while Président has only been widely available in major supermarkets for a few years as a "premium" brand. 😆
@@sixstringedthing To be fair, I'm being a little silly with this. Lurpak is my preference but Président I get the appeal, and they're priced pretty much equally here in the UK - the preference is subjective more than it is objective. There are some other butters widely available that are in a category above these, such as Isigny Sainte-Mère, or my current favourite, Beppino Occelli. And over in France or Italy where these are made, it's even easier to get that level of quality. Paysan Breton, c'est formidable !
But at the same time, Tesco's own brand butter is cheap and happily good enough for anything I make.
Nonsense. Anybody knows the we snobby Europeans buy local cream and make our own butter.
@@dananskidolf For me I find Lurpak to be perfectly salted to my taste, as in that when it isn't the "slightly salted" version, it has quite a strong salt flavour.
My favorite thing about Adam's videos is when he gives the advice (in so many words), "this is what the experts do, and why it makes sense and is smart... but ultimately the ONLY thing that matters is if you like it or not.
I appreciate the frankness and brutal honesty, straightforwardness, and reasonableness in all of his advice!
I just go for unsalted to cut down in salt no matter what. After all you can always add salt but it is a lot harder to remove it once it is there.
Excellent comment. There's so much salt in everything, anyway, and it never hurts to cut back whenever you can.
@@ronk9830it hurts my brain because salt tastes good and i genuinely dont care about the salt in my butter and i would rather it in even if it halved my lifespan
@@DarkShard5728 have salt if you like it! the myth about salt being bad for you has been debunked a long while ago
Salt should be the last concern in your diet frankly.
In the space of a week this has become my favourite cooking channel on TH-cam. Why? Because it’s also a science channel, and a history channel, and as for culture, technology, society, practical skills, consumer information, anthropology (the list could go on and on), it’s got those bases covered too. This is a cooking channel for people who appreciate that good cooking encompasses so much more than a list of ingredients and a method.
I just found it and honestly didn't know it was a cooking channel, only seen food history and science here.
Alton Brown would like it, too.
@@737smartin Said that when I first discovered this channel a few years ago... this guy is the modern Alton Brown.
It's the spiritual successor to good eats but on youtube
Maybe you'll like Tasting History with Max Miller too
Retired culinary arts instructor here: One of the most difficult trade skills to get the students to do is taste as you go. The phrase 'adjust seasoning' is so abstract to new cooks because many have the mindset, "Why taste something that isn't done or is raw?"
I've been learning cooking since I could hold a knife and that's basically the first skill I learned, and I got shamed for it because "you shouldn't eat everything before it's ready 🙄" the hell how would you know it's good if you don't savor it along the way ☺️
apparently we're now not to let raw flour touch our lips so that may be part of it
@@yoohootube I taste raw flour all the time. When I make a breading mix I always taste it for salt. No big deal.
Lol
When my foods are finished, I am not hungry anymore.
Never trust a skinny cook/chef...
Here in Germany butter is usually unsalted and I find it mildly interesting that the unsalted Kerrygold is in a gold packaging here, and the salted one in a silver one, which apparently is the other way around in the US. Well, I guess they put the default one in gold, because after all "gold" is in the name.
Similar in Austria. I always thought, salted butter was supposed to be fancy, since unsalted was the standard...
I do a lot of shopping in German supermarkets (my wife is Swiss and lives near the border), and the lack of salted butter drives me crazy! And my wife says I sound like a Frenchman when I complain about how most folks seem to like the margarine/butter mix in a tub. It is amazing how something so small and ultimately inconsequential can drive me to go to the trouble of bringing butter from other countries when I visit!
Unsalted butter is silver here in iceland too! :)
I'm German as well and I can't even find salted butter in some grocery stores. Wohn aber auch in am Kaff
@@lelandunruh7896 most eat unsalted butter and not margarine in germany
Salted butter saves time for some things. Like, when I make pancakes, and I want to put some butter on there, I use salted butter since I don't want to do the extra step of determining how much more salt I want to put on pancakes. The salted butter taste pretty good for me and it makes the process that much faster.
Why would you ever put salt “on” pancakes?
@@direfranchement Because salted butter tastes way better in my experience for pancakes than unsalted butter.
@@direfranchement it tastes good
Leave it to an American to say the extra arduous step of dashing salt on something is too time consuming and keeping them from shoveling mountains of empty calories into their glutinous face-holes.
@@mikeavery9531 okay
I started cutting down on salt when I was diagnosed with hypertension. It's amazing how quickly my sense of "salty enough" changed. Not unlike my loss of taste for sweets that came with adolescence.
Excellent point! It's certainly kept me away from most processed foods since I avoided salt for a few weeks. Once my taste point reset, it became oppressive how over-salted modern foods have become.
I stopped liking sweets as I got older too. I used to love them when I was a kid, but then when I got to around 18 years old, I didn't want them at all. **shrugs** Now that I'm even older, I don't even really like the taste of sugar at all. I think it has an aftertaste and gives me a tummy ache... I guess I'm just used to not eating it now.
The link between salt and hypertension is pretty dubious. It affects your blood pressure briefly as your body readjusts it's salinity, but it was always just assumed that chronic hypertension was simply caused by "more of that". Once they actually got around to studying it, the link between salt intake and chronic hypertension essentially disappears. Exceptions apply; if your kidneys can't get rid of your salt fast enough (due to health issues or you not drinking enough water) then your body could just fail to hit it's salinity targets. But for most people, if you stay reasonably hydrated, salt is not a big issue either way.
@@JETZcorp not to mention that people are much much more likely to be deficient in potassium than having too much sodium. I think the dietary guideline is somewhere north of 4 grams of potassium per day and most people get nowhere near that.
It kind of makes sense historically too because if you think about it. people had to sometimes eat 10+ grams of salt per day because of the nature of cured meats, pickled foods, and a host of other sources. Not everyone did this all the time of course but we’re extremely capable of eating an excess of salt. It’s very easy for our kidneys to process it and remove it in urine. Considering that sodium and potassium are the essential for blood pressure regulation it’s absolutely crazy that people are recommended to reduce salt (an essential nutrient) intake for hypertension.
I just recently (well a few years ago) even heard of the fact that salted butter exists. My whole childhood and most of my adult life, butter was always unsalted. In Germany, it is more common for me to distinguish between cultured ("mild gesäuert") and uncultured ("Süßrahm") butter.
Same in Russia - we don't have salted butter at all. Like, do Americans put salt in the sweet things too?
@@Chamieiniibet sweet and salty is a flavor many of us like
I lived with my grandmother for a few yesrs when i was young. When my mother remarried, I became acquainted with salted butter. Now that I'm griwn, I can't get my own family to eat sweet butter. Because Mom alwsys had salted butter
In Poland we also have the cultured and uncultured variations, the latter being called "masło śmietankowe", or sweet cream butter. The cultured is just the standard butter, with no fancy name.
We also have something called clarified butter ("masło klarowane"). It is used for cooking/frying, as it has the proteins and other stuff removed and it does not burn on the pan.
You can get salted butter, for sure. But it's usually right next to the Irish and French ones in the imported section.
Same (I'm from Austria). The first time I heard of salted butter was when I visited the UK.
Why I season my butter and NOT my cutting board
I wantwd to say that lol
Why i season my square space not my
White wine
Lol
he's literally already done a video doing exactly that
Let the meme die my friend. Let It Die.
As a French I have to add here : in supermarkets you find unsalted, semi-salted (most common) and SALTED (fancy) whitch actually has grains of coarse salt in it and is perfect for maximum enjoyment spreader on a good slice of bread !
(And personally, I will also add, unsalted versus semi-salted IS a serious cause for arguing, bretons will fight you !)
Exact same as it is in Germany these days.
I absolutely love and hate when people make advertisements so smooth.
I buy salted. I keep a stick in a butter dish, on the counter. Even in the summer. It stays soft, and doesn't go rancid.
Salted butter does't mold either.
Never put my butter in the fridge, it's never gone bad, but it's never around for more than a couple of weeks lol
wopachop lol i put my butter in the fridge and it last like 3 months
Yeah, we have always done that with unsalted butter aswell. Never had to throw it out so far.
Tf
I grew up in an unsaved butter household. Didn’t even know salted butter existed. As a kid, I went round to my friends one day and he made toast with salted butter. I thought he had a super amazing toaster and kept asking for toast every time I came to his house.
I use salted butter as a bread spread while for cooking always I use "normal sweet" butter, as I learned it from my grandma.
This is wrong tho. You only use "normal sweet" butter for BAKING. For pan cooking or toast, you use salted butter.
@@puregameplay7916 there's a thing called preference...
@@katie7748 No, theres a thing called chemistry and it has a huge factor on how food cooks.
@@puregameplay7916 and their preference is to ignore it (:
@@puregameplay7916 Yeah, and that chemistry can have results that people like or dislike. Just because there is a right way to accomplish a goal doesn’t mean that everyone wants that goal.
Adam, from what I remember (I'm living in France.) The king put taxes though various things, and, in among others, salt. There was a notable exception, Britanny didn't had that tax. So while in the rest of France, unsalted butter was rising in popularity, Britanny developed his now well known salted butter tradition. It's great butter.
Influenced by Britain salt lovers
I've been slowly switching to ghee in recent months and I'm not regretting it. It's a little offputting at times when you open the jar and get a very strong smell; almost too strong. The flavor mellows out a bit though and it usually works out. It's not exactly like butter but the difference has either been negligible or positive.
Edit: Also, use whatever butter you want. Just don't make me eat margarine.
As i am from India, Here is a quick tip... Ghee made from cow’s milk stinks a lot, if you can procure ghee from buffalo milk or if you can buy readymade buffalo milk ghee then try it once. 70 percent of cooking in India is done using buffalo milk ghee and milk itsel and buttermilk, even cottage cheese for that matter. Because the flavours are subtle and it doesn’t have that peculiar smell or taste or light yellow color.
I tried ghee and it did not have enough flavor for me.
I use ghee a lot, tried it in a roux today. Very good.
As long as it is the good healthy quality ghee
I actually like the smell😂😂😂😂
It is so exciting to discover differences in our food cultures. I'm from Ukraine and I've never heard about salted butter, we are always eat sweet butter. But when you told about the way how your wife likes to eat bread with butter I realised that in my childhood one of our most cheap and delicious things was bread with butter covered with pinch of salt or sugar.
Особенно черный хлеб, который кладут на сковороду и посыпают обильно сахаром. Масло тает, но это придают какой-то особенный вкус. Я уже и забыл про это.
_It's almost like a perfect binary system, in which the butter provides the substance and the salt provides the flavor._
where is this from??? its so familiar
My nana said she'd rather die than eat unsalted butter when her doctor suggested to cut it out of her diet.
When my dad became diabetic in the 90s, his doctor didn't tell him to cut down on salt. He said "You're already not going to be allowed to eat so many things that if I forbid salt you'll starve" or some joke to that effect. Turns out most peoples' bodies _ideal_ salt levels are 2x the recommended _maximum_ and unless you have a specific problem, it's pretty safe to eat almost 6x the recommended "maximum" salt intake.
Of course, fast food and packaged snacks being what they are it's easy to exceed _even that_
Trained chef here. I keep both.
Salted can be kept outside, ready for use instantaneously for a sandwich.
Unsalted for when i have preparation time and for baking.
Now that you mentioned India, not just ghee but unsalted butter has been big in india since ancient times. French didn’t start to make it. Check out all the childhood stories of Krishna and you will find him so fond of unsalted butter (not ghee) that he even used to steal it just to be scolded by his mom. Additionally, there is a ancient sweet ‘makhan Mishri’ meaning plain butter and crystal sugar and has been used as an offering to Krisha since ancient times.
As a professional cook I've always thought the difference was negligible. I found this video while proving a point. Very good break down , subbing cuz you deserve it. Keep up the good work
As a French and Britton, I'm a bit surprised by the historical reason she gives about unsalted butter. Up until now most region in France use unsalted butter except Brittany. And that is due to the introduction at some point of the "gabelle" which was a tax on salt and Brittany was exempt from this tax.
4:37 Adam likes living life on the edge. Seriously dude, 2%?
I read this, look at my charge and its 2%
@@user-is9qe9pe6d holy shit my phone is also at 2%
Recently discovered your videos. Twenty videos later and I must say your channel is amazing. The guests are great and you provide all the needed info. Keep it up 👍
I know it's something Adam constantly rails on, and he's absolutely right. Recipes are guidelines. Cooking as much as it is a science, it's also an artform. Tasting and adjusting a recipe on the fly by a skilled cook will typically turn out better than someone just exactly following a recipe. Hell even when it comes to salt, the size of the crystals change with the brands. So even a weighted or volume of salt is not consistent from one kitchen to another (especially since exact weights for salt are pretty low in most recipes and scales struggle with that level).
Baking: follow to the letter, if you make a substitution better double check how to do it.
Cooking: measure with your heart, your ancestors will tell you if you made it wrong. The only thing that is wrong is if its against your personal tastes. (Or food poisoning)
As a Dutchman, I never even knew salted butter existed before I went on vacation to the UK. Nowadays supermarkets will have plenty of salted butters in stock, but growing up, the regular 'real butter' was of the unsalted variety.
How to be Adam Ragusea 101:
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Much love Adam!!!!
You forgot - 🏺🦵👉
@@norwaee Ah man nice catch thanks 💯💯
TheKruton 3482
He forgot macon georgia
My salt tolerance is waaaaaaay higher than most others. The food I cook for myself is often considered inedible by the masses lol. So if I do cook for other people I have to cut my salt input by a lot. Idk how much exactly, but a lot. I also use salted butter almost exclusively. I may have a problem 🤔🧂🧂🧂🧂🧈
As a Scandinavian I didn’t know unsalted butter existed until I was 20. Always thought the butter sold as normal salted was butter with no extra salt added.
@@SpoonfedPig I've always seen both variants in my store so i thought it was common knowledge that you could buy either salted or unsalted. I think they are both good for different things.
Salted butter is really good on flatbread and as a spread generally. But unsalted is better for sweeter foods or sauces.
as a german, I never knew salted butter existed until I visited denmark, where apparently nobody had heard of unsalted butter.
salted butter is vastly inferior except for very limited applications such as eating plain bread with butter, or with butter and herbs or whatever, where you want it to be salty but aren't adding anything else salty to it (such as cheese or meat products). if you want to make something sweet with butter, or you want to make something salty with another already salty ingredient, unsalted butter is superior.
At Costco in the US, there's both salted and unsalted butter, but salted is more common.
Yeah, here in Sweden we tend to have butter for cooking normally not salted, and then a butter for bread with some other oils (I think) and varying amounts of added salt, they usually aren't named butter but instead names like bregott or lätta,
@@Ass_of_Amalek You can buy both salted and unsalted butter in every supermarket in Denmark.
Most danes are used to salted butter. That's considered the "normal" butter.
But those people you met who had "never heard about unsalted butter", they must have been a very special, very small group of people, who never went to supermarkets.
Hi from France! Here, salted butter is called "Demi-sel" (literally "Half salt"). I guess that's because companies decided to put less salt in salted butter for the mentioned reasons (not needed with refrigerators, and fancier), and now the "Full salt" butter is gone
You can still find "Full salt" butter, especially if you go to cheese shops or to the local market. Honestly, fresh good butter is really a treat (but most of our butter is pretty okay, even the supermarket brands, President is an average brand, nothing fancy at all). I prefer my salted butter to come with crystal salt rather than uniform fine salt, for the uneveness Adam is promoting here, it's very traditional in Brittany and Normandy (where I'm from).
OMG... Adam, I have been putting salt on my buttered bread for the last 25 years. Finally, you're someone that understands what I'm doing. Well done and thank you.
It's "delicacy" in my country. Freshly baked bread, good quality butter and pinch of salt.
@@Herio7 Nah, it needs to be un untoasted white loaf with a bit of margerine
@@Theironminer-ky2pg ew, vegetal fat
yes its tasty
if you eat bread with just butter, salted butter is superior. in almost any other case, unsalted butter is superior.
This is a surprise for me. I'm french, but my father being from Britany, I grew up using salted butter, thinking the rest of the world was using unsalted butter. I'm an exception in the exception 🤣
Just discovered your channel, I'm not cooking a lot, but I love how you prepare your videos, it's very interesting !
Hi, you have a new follower. I love how you explain things from a scientific, historical, and practical home cook point of view. There are so many things that I have wondered about for decades (I'm 64 this month) and you have done the work to not just research these questions, but answer them in an interesting, amusing, and highly visual way. THANK YOU!
I had no idea that Markiplier and Alton brown had a child together, his voice is almost to close to that of Alton Brown, almost pushing copyright laws given the show's similarity to Alton Brown's show, "Good Eats"
That's on purpose, he's talked about how he was a big fan of good eats.
Interesting he points out the show isn't always right, they're currently doing a lot of 'reloaded' episodes that correct or tweak the old stuff for things that were either mistakes or aren't necessary anymore.
Bruhh
In fairness to Alton, he did say in the promo vids for and first epidose of Good Eats The Return, that a lot of food science has changed, his opinions have changed, and some things were just flat out wrong, and thats why he wanted to go back and criticize himself in the new series.
Excellent video from you tho,... seen a couple now, you've earned the sub.
A good salted butter for scrambled eggs is brilliant, I never have to add any because the fluffiness is proportional to the saltiness 😂
"you can't just taste the raw cake or cookie batter"
i guess it's not tasting, if you eat it with a spoon.
Is it some American thing to not eat raw batter, something to do with the eggs? Because I've never heard people here say not to eat raw batter, in fact it was always one of the best things when my mom cooked when I was little, and still is when I cook, getting to lick the bowl, spatula, mixer etc. and I nor my siblings or anyone I know has ever gotten any disease from that.
People commonly think it’s the eggs but there is nothing wrong with eating raw eggs. It’s the flour, you are not supposed to eat raw flour, ever. There is the possibility of many types of bacteria present that you are exposing yourself to if you don’t cook it.
E. coli is nothing to mess with no matter what continent you are from or how dumb you think Americans are. All you have to do is look it up to see people do actually get sick from flour born bacteria.
Fun fact: Original Tiramisu is made with raw eggs.
@@danh8302 yeah? Not supposed to eat raw flour? Tell that to all the muesli guys who chew on RAW SEEDS
@Van which is wrong either
In Sweden salted butter is a lot more common than unsalted
It is so bad. We sometimes don't even get the choice, because all they have is salted butter.
@@mam2z Vad är problemet???? det är ju typ en (1) nypa salt per rejäl klick smör? vilket man ju ändå skulle behöva ha i?
Same in Denmark
Bregott gang where you at
I'm jealous of that extra-salted butter you guys have, it's not a thing in America.
I only buy unsalted. Every month I whip some of it and add salt so it’s super fluffy and spreadable.
Perfect solution if you like salted table butter!
*psst you can also be fancy and add other flavours too!*
Yes, so it is always spreadable! Add herbs, like dill for rye toast to part of it. Actually cooked cranberries will whip with the butter for muffins, or just toast.
I grew up in NYC where the bagel is king, and whipped butter, and whipped cream cheese are always available.
You've got the right idea 👍
You are now my favorite food youtuber. Always frustrated me when people get on their high horse about using unsalted butter, then turn around and add salt. DE MINIMIS! My new favorite phrase. (from your foam video, but it applies here)
Also your ad reels are integrated flawlessly.
why i season my bed NOT my wife
Why i fuck my bed, not my wife
@@jmccustommotorcycles1406 Why I bed my wife, NOT my fuck
Why I bed my fuck, not season my wife.
Who cares....
I just have one question... does sea salt kill the fishy taste or enhance it?
LOL
Late to the party viewing this video, but it does seem to answer my long time "issue" with (non dessert) recipes telling me to initially use unsalted butter and then telling me to add salt later in the process. Thank you Adam.
I’m a huge Alton fan too, I get what you mean about unlearning some of what he says. It’s easy to just use his work as the gold standard. It would be interesting to see a video of specific examples of how you have pivoted from the Alton Gold Standard
Agreed! I'd love to see a summary of What Alton Taught Me
Alton was and still is my favorite chef to watch. The way he taught cooking was honestly just a lot more fun than other programs that existed. But ya, I find when it comes to the chef world, there are always going to be some biases that exist. With that said, I can understand the reasoning why the bias exists. In a chefs mind, it's likely just easier to control the salt content of food, using unsalted butter, even though technically the salt content is so low that it's more often than not, negligible.
My sister loves alton brown, so i tried some of his recipes for a number of things, when testing out a ton of different kinds of recipes. one i remember being chewy cookies. and most if not all of his version that i made were simply not the superior recipe.
Adam is saying the same thing Alton did! Only he’s saying it in a different “way”!
And, personally, I think Alton watched a LOT of Justin Wilson growing up! Oh, sure, he may “QUOTE” Julia Child!
I had salted butter instead of unsalted butter delivered by mistake this week. I have had a week of screwing up the salt levels of everything I cooked. It could have been no problem but I just haven’t used salted since I was flatting with roommates in my late teen years (very early 1980s). Thus I kept forgetting to alter long memorized recipes to account for salt. Grrrr. So, choose salted or unsalted and stick with it long term & you’ll make your later 50s’ cooking easier! So much good info in this video.
2:27 RIP Land'o'Lakes Butter Maiden, 1928-2020. You will live on in our hearts. I remember her as my introduction to the concept of recursion, because in the older art from the 90's she was holding a box of butter that looked exactly like the actual package. Meaning the package had a picture of itself on it, and that picture had a smaller picture of itself on that. Butter Maidens all the way down. It was a beautiful piece of art and product design.
I always use salted at home(worked in kitchen's for 20 years). I have NEVER had the butter affect the salt flavor to the point I could taste it.
5:04 I just keep salted butter in a cupboard and it keeps for weeks without going bad, so the 2-3x as salty is definitely not the minimum you need, at least in this mild climate (UK). Unsalted does go off noticeably quicker though.
Edit: the unpasteurised butter in those days probably did need it though, so maybe that is more of a factor than the refrigeration
wait, dont you keep butter in the fridge? I use unsalted and last more than month in the fridge, that is normally how long a butter thing last for me
I leave my stick of butter that I'm using on the counter in a butter dish with the rest in the refrigerator, and it lasts weeks as well, if I don't use it all.
I scrolled through the comments to be reassured I’m not the only person (also from the uk) that keeps it in the cupboard. Especially in the winter
Growing up in the US, I hadn't heard of unrefrigerated butter until I visited London in my late teens, some 40 years ago. My hostess kept both butter and a bottle or two of milk in the cupboard. I've often wondered whether that practice continued today.
As a result of that visit, unless my kitchen is too warm, I haven't worried much about leaving butter out.
(As for milk, I'm not sure if I remember correctly that the glass bottles were a bit smaller than a liter. While I can't usually finish a container in a day, it's definitely nicer to keep it room temperature for tea, so I'll keep some out of the fridge for that.)
Does this happen to be the one and only Willdbeast the defensive player of Age of Empires II?
Hi. When a noun starts with a vowel sound, the pronunciation of the definite article is the same as every time you say it in this video. That is, it sounds like "thee." However, when the noun starts with a consonant sound, such as in "car" or "concrete," the definite article is pronounced "thuh." If it's confusing, you can use this trick: Just use the indefinite article for the noun, and then remember that if the indefinite article is "an," the definite article is pronounced "thee," but if it's "a," it's pronounced "thuh." It helped me when I started out learning English. Cheers, and thanks for the video 😊
You gave me a smile. I too notice when thee and thuh are used incorrectly.
The bit on Alton Brown’s vast contributions and unlearning some things is spot-on. Thank you for putting that in.
I have never bothered with salted vs unsalted, I just use the one I have at home, most likely salted, as I don't want to bother with having to buy both. It has never been an issue in anything I've cooked or baked. But very interesting information, especially the history lesson.
I adore Alton Brown and his breakdowns on food, but I still alter his recipes to favor our preferences in our family. I will forever be grateful for his Shepherd's Pie recipe and finally enjoying this dish (however, I do not put garlic in mine and I double all the veggies and the tomato paste in his recipe). Home cooking is a level of love and desire that restaurants can't provide. Took me years to fall head over heels for home cooking, but eating out isn't my jam any more. I much prefer cooking at home and having others over or going to other people's houses and experiencing their home cooking.
PS. I don't cook with a lot of salt, but I do have salted butter. I don't have a preference really. It's simply the package I am used to purchasing. Lol
Interesting! Thank you for posting this. For my part, I am with your wife. For 95% of what I want to eat, salted butter is what I like it with. For special recipes that call for unsalted butter, no prob I'll make an exception and buy some, but it's almost always salted in my fridge and my room temp. 'soft' butter for bread tupperware on the counter.
Wow, you just unintentionally taught me why my favorite butters are what they are! I must really love salty butter because i use Kerrygold as my standard butter and President as a splurge!
Ok, now I wonder if butter is an instrument.
Dashin 110 No Patrick butter is not an instrument
It is obvious that this contest cannot be decided by our knowledge of the Force, but by our skills with a lightsaber.
Who wants to hear squishy noises as music?
Paul Grant amp.reddit.com/r/woooosh/comments/cbyf4p/link_of_the_video_in_the_comments/
Ned Boase Atleast I am not spongebob.
As a french person, seeing "President" referred as a high class brand is quite hilarious :p
it's so good tho
@@StreetCams nah, it's shit
anything foreign is high class to Americans. Mostly because American food tends to suck.
@@jwenting ooooooooor maybe its because the illusion of scarcity increases our enjoyment of something, a foreign food product that's hard to get feels fancy, feels high class, because its harder to get your hands on. psycnet.apa.org/record/1976-03817-001
So which brands are the french favourites?
Does anyone else never refrigerate their butter?? I’ve only ever just left it out in the table
You either eat the butter real fast or it's really salty
@@GeneralDMadness Probably go through one stick in about 5 days, always in a covered butter dish though
@Saffran No. We do it in Québec 🇨🇦
We used to have it in a butter dish on the countertop when i was a kid. I guess it got used before it went off so it was fine. Now I just keep it in the fridge
I'm an indian...and we use ghee and salted butter only... because its more accessible... for some reason unsalted butter is kinda uncommon here... great video 👍
Salted Butter: "In a perfect world, butter like me would not exist. But this is not a perfect world."
hahahaa
In a perfect world butter would be ghee and it would last forever
Hahaha, I laughed out loud. This is so stupidly funny
In a perfect world, I’d be able to eat butter sticks without vomiting, but this is not a perfect world
I'm simply not keeping a redundant ingredient for the sake of a slice of bread.
yeah, if I was the only adult in my house, I'd be in your camp.
Unsalted butter is the work of the devil
@@aragusea being married is fun isn't it?
@@JuanOrtiz-ty3og wouldn't trade it (or her) for anything.
@@aragusea that's amazing, truly. Merry Christmas and happy holidays to you sir. And idk about the rest of the fans, but I'd love to hear more about the things you've had to unlearn from Alton Brown because that's a hot take I've never heard before and it's fascinating. So, maybe in a future video hopefully.
I once got popcorn with unsalted butter at a fancy movie theater. As someone that has shared popcorn with small children, it was very reminiscent of the popcorn they had rejected and put back in the bowl to traumatize me 😆
I always have salted butter for bread and popcorn. I'll cook with either though, I don't care.
"This longboat isn't going to row itself back to Denmark, Bjorn!"
Feeling attacked. :D
As a brown person, I can say that I’ve seen people consume ghee like it’s their lifeline.
Alexander Chohan gHeE sUcKs
@Alexander Chohan your tastebuds suck
Alexander Chohan not as much as ur mum
Ghee is fucking awesome
Alexander Chohan nah bro.. as a brown person living in the US. I rarely see anyone above the age of 8 consuming that much ghee.. its usually just mixed with rice for quick meals for children here.
Funnily enough, I've never thought of this until now and I just checked two 200g bars of butter to compare the amount of salt used and think of their respective tastes. All I can say is that there is no difference. I compared two different kinds of butter I've had most, both the same 200g. One has 1.5 g of salt per 100g of butter, the other has zero. Both just taste like butter to me. I never use the same butter when baking, yet it has always worked out for me. So in the end, I don't know what to think of this. Maybe years of eating different kinds of butter with differing amounts f salt have tricked me into not comprehending any differences in taste?
It could also be that you have a higher salt tolerance; that is, it's hard to perceive relatively small amounts of salt (which can happen if you eat at least moderately salted foods often)
I think exposure to both is what did it. In Italy we don't have salted butter at all, the first time I (unknowingly) had salted butter I was schocked. It didn't even taste like butter to me
French Parisian gal here, I’ve mostly grown up with unsalted butter. Very standard in the school menus, hotel breakfasts, etc. Salted is not what I’m used to, but it’s nice every now and then. But you’ll recognize a proud Brittany fellow by their attachment to salted butter.
My biggest butter culture shock was when I moved to Ireland and grabbed just any random bar of butter in the dairy aisle. OMG I was wholly unprepared for UNPASTEURIZED butter, and just couldn’t eat it. Turns out it’s quite standard over there. Near all dairy is pasteurized by default in France, so most French kids don’t even know the taste of raw milk, including myself. I stick to pasteurized butter, but whether it’s salted or not is quite trivial to me.
I love your energy, reminds me of Alton Brown's old show, Good Eats. Not to mention you actually doing good research and interviewing experts.
Edit: Oh my lord I posted this right before the Alton Brown segment lol
God I can't enjoy my break without one math problem
I like the math easter eggs, then again, math is my favorite subject, so.....
In austria salted butter is not very common. As a child I knew it just from vacations in italy or greece. A few years ago I discovered a supermarket chain to have salted butter in their sortiment, so now I often have both versions at home. Salted and unsalted are both great, but for some uses I slightly prefer one or the other.
I can definitely see what you mean about Alton. I learned from him but I've found precision isn't really always necessary if ever (within a margin of error). Loving your content!
Should of been called “Why I salt my my butter and not butter my salt”
*should HAVE been or should've been
Neenya I burnt my toast when I should of not burnt it
@@ThePhantomGodofNight burnt is perfectly good english, just less common in the US
I sometimes like to eat unsalted butter in thin slices on its own, as if it was cheese. It's delicious but people think of me as weird for doing so.
Hell ya!
yeah thats a bit weird to me
eating butter alone isnt very healthy anyways
@@samedude3810 Yes it is?
@@stabhead7188 eating butter is healthy? in moderation, yeah but in general no.
just found your channel like yesterday, so far i think its the best stuff i've ever watched. I feel kinda motivated to do more advanced cooking after your 101 series. the first one I watched on your channel was the pancake one. that one kinda blew me away, my thought process was something as follows: ok, this guys gonna show another stupid life hacky way to cook boxed pancake mix by the title and thumbnail. wait, ok from scratch nice. I like this flow imma check out more of his videos later. hmm yeah i'm gonna have to get blueberry or maple they don't have raspberry here. wait what? wait now he's showing how to make the raspberry syrup from scratch? wait I spent hours looking for how to make a good caramel and he just threw it right in my face in a context I want it in? man I feel like some pancakes. and there's a part two? wait a minute the thumbnail wasn't photoshopped he actually made that AND showed how he did it.
also your sponsorship segways are way better than ltt's somewhat older ones(I used to really like them). the one at 12:20 was definitely a great way to address your sponsor.
you make it abundantly clear that the way you cook isn't "the" way and that everyone has different preferences and needs as well as giving a brief explanation on what to change if they don't want to make it the way you showed. this was very pronounced in your steak beginners video where you didn't go on about how you gotta make it leave the middle at this consistency or its not good and instead showed how to make the middle more or less cooked and how not to burn the outside. also, i am offput by raw meat but after watching a good chunk of your steak videos and checking your research i might just try it if i can afford meat soon lol
if you haven't already I would absolutely LOVE to see you make a series of videos for kitchen equipment and spices from beginner up and for smaller areas and larger. idk if you'll read this but thanks for making my day lol.
also, if you want something 3d modeled for a video hmu and i'll do it for free. heck, if its small i'd even print and mail it to you in pla.
"and this long boat doesn't gonna row itself back to Denmark, Bjorn!"
Bjorn: but, i just wanted to be friend with Askellad
And what's with Thorfin?
"To sink or swim..."
Good info Adam! Like you the latter part of my cooking journey has been spent "unlearning" a lot of the wrong conventional cooking wisdom passed down from folks like Alton Brown, LOVE Alton, but we need to keep learning and evolving our skills!
I'll give Alton credit, he often revisits his old advice and tweaks where need be.
@@redbirdsrising for sure, and most important of all he inspired people to cook and experiment!
Thanks, man. Though, I would hasten to clarify, rarely has Alton been "wrong," as far as I know. It's simply my opinion that his drive toward greater precision in the home kitchen was a bit of an overcorrection. I suppose I'm pushing for a slight counter-revolution on that score.
Adam Ragusea - I’d be really interested to see a video of you expanding on this idea of unlearning what you’ve learned from Alton Brown. You touched on this same notion a tiny bit in your Q&A video, but it would be enlightening to hear more of your thoughts on this topic. I think a lot of home cooks who became interested in cooking in the early 2000’s have gravitated towards Alton’s teachings, so hearing some counterpoints to his methods would be useful.
Thanks for the great video Daddy Adam
what the fuck
Adam is not even close to being Daddy
😐
This is hilarious. Thank you for the laugh🤣
I'm ashamed I laughed at this. Take your danged like and get out!
I love my freshly churned unsalted butter. Most people do not even realize what real unsalted butter tastes like. I also love my home made ghee.
"You can't just taste your cake and cookie batter."
I should be dead. 😂
😄 as Kids we used to fight over who got to lick the spoon and bowl clean.. We didn't know it was bad for us so we never got sick as a result. Too much information is what's deadly 😉
Me too, I have been licking the spoon since I was about two, standing on a chair while mom mixed up cookies and cakes, etc. Had exes tell me not to eat raw batter or dough, I didn't need that kind of negativity in my life 😂
@@gazzaboo8461 It's not bad for you so much as raw eggs can have salmonella if not handled correctly or not very fresh, and that can kill children or the very old.. For (most healthy) adults it tends to make them wish they were dead.
@@gazzaboo8461
?? i assume you're joking, but what do you mean when you say you "didn't know it was bad for us so we never got sick as a result"?
@Andrew Bias, Right?! In our family, we refrigerate our raw dough before baking, then eat some of the raw dough just before baking. (Or just eat the dough cold and dont bake it at all!!) As a kid, I was only allowed a small bite. Now as an adult, I will just eat raw dough straight. Lol