Salted or unsalted?

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>>8462476
Peppered...

They have different uses.

But I always buy unsalted, because adding salt is easier than taking it out.

Deep fried

...just kidding. Fucking disgusting.

>>8462529
>deep fried butter

What are you on about? That's a staple carnival food in the south. Both blacks and white trash gobble that shit up.

>>8462476
Lurpak slightly salted

salted for putting on food, unsalted for cooking with

>>8462637
This.

Unsalted butter is literally a meme. You could almost always substitute salted butter and no one would be able to tell the difference, except for cases where the proportion of butter is very large, like in pie dough. Even if the dish you're making is 10% butter by weight and you're using butter with 1.5% salt (a fairly typical amount), the amount of added salt from the butter will be 0.15% of the mass of the food. Most non-sweet foods will taste the best at around 1.0% - 1.5% total salt content, so the extra +0.15% is going to increase the saltiness only by 10% - 15% of the total which is only barely noticeable. And if you're measuring the salt you're adding by volume instead of with a scale, your measurements will likely be off by that much anyway.

Salted, obviously.

>>8463898
But it also affects the moisture content of the butter which can negatively impact precision in baking even when the amount of butter used isn't particularly large.

I agree that it was originally a sign of status for the upper classes to show they had a ready supply of butter and were not worried about spoilage which salting slows down, but it should always be used in baking if you're looking for consistency.

salted for cooking/spreading. If you're too stupid to not know how much salt is in your butter and adjust accordingly, then you shouldn't be in a kitchen.
Unsalted only for baking.

>>8463898
Salt is a preservative which allows salted butter to last longer on store shelves than unsalted.

>>8462477
compound butters are great.

https://www.pinterest.com/explore/compound-butter/