Quote:
Originally Posted by Ishbel  I always have both salted and unsalted butter in my fridge. I tend to use unsalted butter in baking, but prefer salted butter to eat, say on toast or bread or oatcakes with cheese. My favourite 'eating' butter is a French butter called Bridel - it has small grains of sea salt beaten into the butter pat. |
Me too. I always have both in the freezer. Unsalted for most of my baking.. Salted for a few of my old time favorite cookie recipes..
For eating tho, it has to be cultured butter for me. I love that stuff!
