Salted vs unsalted butter

History can explain a lot about why the salted vs unsalted butter debate runs so hot. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***SOURCES IN ORDER OF APPEARANCE*** Elaine Khosrova, author of "Butter: A Rich History": https://www.workman.com/products/butter-2 1920 edition of The Creamery Journal mentioning that 3.5% salt was then the standard for salted butter (p. 99): https://play.google.com/store/books/details?id=PBQ8AQAAMAAJ&rdid=book-PBQ8AQAAMAAJ&rdot=1 "Mastering the Art of French Cooking" by Julia Child et al.: https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking