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

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!!!

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

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

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

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

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.

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...

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!

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

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

Love the pragmatism.

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 🤣😆

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.

Good slip-in with the utterly

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

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.

yessir

So deep

I salt my worm

@@clashoclan3371 what.

@@clashoclan3371 ehhh! 🍻

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.

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 👍🤣🤩✅

'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.

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 ;>

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.

toasts are the one thing i use butter for, everything else is corn or sunflower oil, i once tried salted butter, as a person who's often told i add too much salt to everything, i barely could eat those toasts, i finished the whole stick and swore i'd never buy another one

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).

@@calderazoova5310 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.

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

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

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 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

I know, who uses a thousandth of an inch of butter?

This is common practice in labs and medical fields. If I need to constitute a control material with 3 mL of water I will hand the bottle to the lab tech and say add “3 mills” of water.

eyy nice to see a familiar youtuber in the comments :)

Nobodyou Know that’s what I’m saying. “Mils” or “mills” usually implies milliliters. Not milligrams.

@@BakersTuts to be fair it's pretty obvious what you mean in cooking and chemistry. It's either gonna be weight or volume, i genuinely cannot think of a time you'd use length measurements.

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.

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

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.

You forgot - 🏺🦵👉

@@norwaee Ah man nice catch thanks 💯💯

TheKruton 3482

He forgot macon georgia

Also, tbf and actually say something about this video in particular? Not sure if it's the same in other countries? But I happen to find that salted butter here in Brazil, at least in the markets I tend to frequent, is far easier to find and far cheaper too because of it. I ended up learning how to make pretty much everything with salted butter, and sure, sometimes it gives a bit of a salty taste to sweets, but honestly, is that bad? Salt is a flavour enhancer. Not to mention that it's not even that much salt at all.

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.

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.

Exact same as it is in Germany these days.

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_

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

Wouldnt it spoil then?

@@saffran8625 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

where is this from??? its so familiar

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.

But salted butter gives that prickly, nice pain

@@livingfailure6092 yes

bepis. what... what the fuck (😂)

The Simpsons reference?

I like to whip myself with branches in the sauna then rub salted butter for maximum pain and pleasure

Influenced by Britain salt lovers

it's so good tho

@@dtfunggg 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?

I read this, look at my charge and its 2%

@@user-is9qe9pe6d holy shit my phone is also at 2%

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.

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

Sounds kinda good if you add maple syrup it’s like salty and sweet I gotta try it

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.

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.

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

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).

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😂😂😂😂

I like the math easter eggs, then again, math is my favorite subject, so.....

recipes should obviously give a suggestion for the amount of salt to use, it's just a badly written recipe if it doesn't. old recipes generally seem much less specific, like they're passive-aggressively demanding that you already know what the thing you're making is supposed to be like and are just using the recipe as a memory aid. if you put "add salt to taste" into a recipe, someone who doesn't have previous knowledge of the food won't even know if it's supposed to be an actually salty dish, or just have a little bit of salt like almost everything. they could end up making a salty vanilla pudding or a whole chicken with a pinch of salt.

@@Ass_of_Amalek part of what makes me so nervous when people ask me for recipes for my food is that I literally cannot give seasoning measurements. I don't think I've ever owned measuring spoons, I definitely don't have a kitchen scale, and when I season things it's "yeah, that looks like an appropriate amount". Same with time and temp. I constantly play with time and temp with dishes that I make. So like, bacon-wrapped waterchestnuts is "well, get a few cans of water chestnuts. Like 3, 4 or 5. Depends on what brand and how many chestnuts per can and whether you're using regular bacon or thick-cut. Then get some bacon. Applewood is nice, but hickory smoked is fine. Regular or thick cut, whichever you fancy, regular gets crispier, but thick cut gives it a meatier taste. Then soak the chestnuts in La Choy soy sauce (the one spot I'm specific) for like, I dunno, 3-10 minutes (so much for specific) in a ziploc baggie , then flip and soak another 3-10 minutes. Cut the bacon into halves (thick cut) or thirds (regular, unless it's super meaty and doesn't have enough fat to really be elastic, you'll have to judge, then treat it like thick cut), roll the chestnuts in the sugar, wrap them with bacon, pin with a toothpick and put in a pyrex casserole pan, then bake at somewhere between 360 and 425 for between 30 and 50 minutes. Higher temp and lower time means a better carmelization of the sugars and a more carbony taste, but your bacon is less crispy, longer time and lower temp means the chestnuts have a mushier mouth feel, but the bacon is crispier, and you get more bacon taste." I can't give that to someone as a recipe. The process is super fucking simple, if time consuming. But that recipe? That looks like the work of a madman. I think that maybe when you're talking about cooking back in the day, everyone was like that. You're substituting for ingredients that the local store may or may not have had in, brands were not consistently available, there was more variation in the processing of the ingredients you used, I think you just got a lot of different takes on a dish and you just gave people a basic road map for most stuff and they WERE supposed to have an idea of what they were going to end up with, because you're not giving recipes to strangers on the internet, you're passing them on to your kids who ate the shit day in and day out for a couple decades.

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

@@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.