Conversation

This Tweet was deleted by the Tweet author. Learn more
For eating raw, you mean? If you buy high-butterfat butter, it's soft even at fridge temp. For spreading on toast or something, I just spread it cold and then top with some crunchy finishing salt.
1
Don't get me wrong: I'm a heavy salt fiend! :) But I'm always tasting and salting as I cook; I don't want to throw off my seasoning by e.g. mounting a sauce with a few T of butter at the very end. When baking, I'm adding salt by weight, don't want to account for butter's salt.
1
Has a very specific flavor because of browned milk solids. Sometimes good, often not what I want. I'm mostly cooking New American food. In that context, clarified butter is useful, and ghee is a convenient pre-clarified butter. But I want clarified *brown* butter pretty rarely.