Originally Posted by
Cloudship
Reviving a really old thread here to rant. Why does it suddenly seem like all the fancy butters, actually pretty much anything not Us or Canadian that I have come across, insist that if they make salted butter they have to overload it with salt and have it in these huge large salt crystals?
I guess I don't buy fancy butters. I've never tasted an over salted butter. I also don't understand recipes that
insist on unsalted butter, but then call for salt(often a lot) in the recipe.