I assume it doesn't have a salted taste. Does any1 know how much salt to add to get it to the salt level of store-bought butter?
486275
I usually add about 1/8 tsp. I don't use a lot of salt so that may not be enough for you and I don't image 1/4 tsp would be too much. Good luck. My husband and I love the butter. There's nothing like it compared to what you can buy off the shelf.
486276
Correct, it isn't salted unless you add it. For a 1 cup of cream, yielding 1/4 cup butter, I mix in about 1/8 tsp of salt. The butter is very pliable when you 1st make it so you'll have an opportunity to adjust the seasoning to taste.
144944
Container does not give amount, but from long use I can say it does not taste salty. I do watch sodium intake myself.
439992
You take your butter, hopefully real salted or un salted butter, and press it into the dome part of the keeper. Then you put some water, not a lot, just enough to form a seal and put it in the cylinder of the keeper, then turn the dome back into the cylindrical part. It's the best. Sometimes I have not pressed enough and when I open the keeper the butter is floating in the jar. I just scoop it up, press it tighter and keep on going. Naturally, if you live in an area that is normally very warm, I'm not sure how it will react. I live in Maryland. Hope it works for you. We love ours.
1262955
Echo all answers and add onions. Cut in half and steamed. Add butter to finished onion. Very good.
1839551
I haven't actually ever refilled the salt but I remember that several other reviewers posted instructions on how to refill the salt. Good luck!
651797
It will need butter flavor added, I like to use Flavacol and some real butter melted over the popcorn, and it will be just like Movie's.
699492
I've used Orville Redenbacher's butter flavoured oil, and some shake-on stuff that I bought at WalMart, and it's fine. I haven't experimented much as I prefer just to pop the corn and add butter and salt after it's popped.
1209394
It is saltless. I wondered about this heading too. I think it's a print mistake--somebody left off the "less." Anyway, I own one; no salt.
1952816
you can't really make butter from the powder, not to use the way you would butter. i've added a teaspoon of powder to things i was cooking, but it didn't give that rich butter taste i was hoping for. it might be good in baked stuff but i don't bake.
1689993
It is a Paste and quite concentrated. it is salty so have a care when salting your finished product do not add salt that a recipe calls for without tasting first. for most recipes you will not have to add any salt.
1859218
Yes it is food grade. So it shouldn't be a problem. Your amond butter may have been just a little dry. Sometimes I have to stir the oils back into it before using almond butter. The oil has no flavor at all from what I can tell.
2011317
Just plain salt. I add a couple drops of lavender oil and I have much cheaper version of Dr. Teal's mix.
1899072
I just apply butter to unpopped kernels, and add salt after it's popped to taste. Oil isn't needed.
999506
You can try 4 things: >Use a little less water than called for >Add some cornstarch (it won't affect the taste) >Add some flour >Stir in some real mayonnaise as needed
1776626
Maybe use unsalted butter. Most of us like the salty taste and that is why we make them. Good luck.
312351
I very much would like to help you but, if you do not know what sodium(salt) tastes like I am unable to give you my opinion. Sorry.
2213138
Trying to add real butter during the cooking process would interfere with the cooking time. What I've learned from trial & error is to split the oil (I use peanut) 1 tbl & melted real salted butter 1 tbl added to PowerCup & not after cooking. I imagine you could add 2 tbl melted butter & no oil as well. I add sea salt to the kernels before cooking (I'm not a big salt user) to keep the amount of sodium low but still gives a salty flavor. If you use just salted butter you may find you don't need to add any additional salt. I like my combo because the popcorn is not as greasy. I've also tried almond oil & would consider trying other oils but they are expensive. I hope this helps you out? Trying to add real butter during the cooking process would interfere with the cooking time. What I've learned from trial & error is to split the oil (I use peanut) 1 tbl & melted real salted butter 1 tbl added to PowerCup & not after cooking. I imagine you could add 2 tbl melted butter & no oil as well. I add sea salt to the kernels before cooking (I'm not a big salt user) to keep the amount of sodium low but still gives a salty flavor. If you use just salted butter you may find you don't need to add any additional salt. I like my combo because the popcorn is not as greasy. I've also tried... » Read More Trying to add real butter during the cooking process would interfere with the cooking time. What I've learned from trial & error is to split the oil (I use peanut) 1 tbl & melted real salted butter 1 tbl added to PowerCup & not after cooking. I imagine you could add 2 tbl melted butter & no oil as well. I add sea salt to the kernels before cooking (I'm not a big salt user) to keep the amount of sodium low but still gives a salty flavor. If you use just salted butter you may find you don't need to add any additional salt. I like my combo because the popcorn is not as greasy. I've also tried almond oil & would consider trying other oils but they are expensive. I hope this helps you out? « Show Less