So after some googling, apparently this is a VERY widespread practice spanning multiple brands, multiple manufacturers, all around the US; but I can’t seem to find any explanation. It can’t just be industry-wide madness, right? …Right?
I buy Costco butter, and they pull similar crap. The salted butter is in a blue package, but the wrap has red text, and the unsalted is in yellow packaging and the wrapper has blue text. What's even worse is the unsalted butter package has the word "unsalted" in bold red letters.
I shop at HEB, and buy both salted and unsalted butter for their specific uses. I can confirm that I’ve used the wrong butter multiple times because of this, and I always curse them for it. That said I still love HEB
I get preferences but the distinction is overblown. I've never baked anything that didn't rise right or came out salty because of the butter distinction. 1/4 tsp per stick of butter isn't likely to mess with anything. The only time I've ever noticed the difference was unsalted butter on toast. I was like "why doesn't this taste like anything?"
I guess the company that makes butter for HEB must also make butter for Jewel Osco. The butter looks exactly the same, but the box is different. On the Jewel (or signature) butter box, the salted is blue like the butter paper, and the unsalted is green... For some reason. But at least one of them matches the box, so it's not as confusing.
there's a youtube vid out there somewhere explaining why (a) sticks of butter are different shapes in different part of the us and (b) factories that they're made at. I can't remember who made it, but you might be able to find it. I had no idea US West Coast butter was different.
Anyway, pretty weird. I've never bought salted, but my unsalted Challenge butter is in foil with blue print. Unsure about the box, I only have one quarter stick.
Salted is worse for cooking since you want to precisely (or at least knowingly) control the amount of salt in the food. Before I met my wife I didn’t really spread butter on things like toast, and I never bought salted till we started dating and she wanted it. Blew my mind.
Haha what a username 🙂 I only bake with butter and like using unexpected things for salt (and unami), but I will consider picking up some for the next round. My main use takes a quarter stick at a time!
I use unsalted butter and mostly keep it un-refrigerated without issue. In the summer, I do have to move it somewhere cooler. Keeping oxygen out is important.