MSG - any other fans here?

[zygalski]

I have to say, my stir fries are packing much more of a punch since I started adding around 1/2 a teaspoon for me & Mrs Zyggo.
Also great for adding to stews.

Never had a bad reaction to it either, and not aware of anyone else who has.

Any other fans? I use the Lotus brand.

[devnull]

I have a big jar of the lotus stuff too. MSG does make a hell of a difference, and it seems to be one of those things that people seem to be scared about, without any proper basis for it.

[LeadFarmer]

Yes, I use it when cooking Chinese food. Folk think nothing of adding salt to most cooking, but see MSG as the devil.

Edited by LeadFarmer on Thursday 25th February 23:52

[Audis5b9]

Yes, started using it for Chinese recipes, but now gets added to anything sauce-y

[leef44]

E621 flavour enhancer. It has an "E" number because it is regulated and tested as a safe ingredient. It is also a naturally occurring substance.

Personally, I think quarter of a teaspoon per dish is sufficient and gives the right balance to enhance the flavours rather than overpower it.

We don't have it in our household but I'm not scared of it.

[Digger]

I’ve never knowingly tasted any MSG! What does it taste of, if you dab a finger in some? A variation of saltiness?

[skilly1]

I have problems with sleeping and feeling very thirsty anger having a dish with MSG. It’s a no from me.

[zygalski]

Digger said:

I’ve never knowingly tasted any MSG! What does it taste of, if you dab a finger in some? A variation of saltiness?

I just tried this.
The tiny crystaline shards melt on your tongue instantly.
On it's own a subtle savoury saltiness and a very slight metallic twang but not at all unpleasant.
I think the key is how it interacts with other ingredients, and the main benefit as far as I'm concerned is that I don't need to add salt to Chinese food and can really reduce the amount of soy sauce in a recipe, but still get more flavour.

[21TonyK]

I've got a big tub at the back of the cupboard. Can't remember the last time I used it but no aversion to its use when necessary but I tend to season quite heavily anyway.

[Digger]

21TonyK said:

I've got a big tub at the back of the cupboard. Can't remember the last time I used it but no aversion to its use when necessary but I tend to season quite heavily anyway.

So why & when? ... & why “when necessary”?

[21TonyK]

Digger said:

21TonyK said:

I've got a big tub at the back of the cupboard. Can't remember the last time I used it but no aversion to its use when necessary but I tend to season quite heavily anyway.

So why & when? ... & why “when necessary”?

When I'm cheating or if a recipe specifically calls for it. I'd normally use other methods such as reductions or dehydration before cooking but sometimes things need a boost and you don't want to use too much salt.

[zygalski]

I don't think criticism is justified unless you've tried adding MSG to foods.
There are some interesting YouTube videos with blind tasters testing the same dishes made with & without MSG. Have a guess at which ones they all prefer...

[vixen1700]

skilly1 said:

I have problems with sleeping and feeling very thirsty anger having a dish with MSG. It’s a no from me.

Yep, have to be really careful where I order a takeaway from as I've had some horrible nights with it. Nasty stuff.

[LeadFarmer]

vixen1700 said:

skilly1 said:

I have problems with sleeping and feeling very thirsty anger having a dish with MSG. It’s a no from me.

Yep, have to be really careful where I order a takeaway from as I've had some horrible nights with it. Nasty stuff.

The answer is of course 'hair of the dog' by eating any leftovers the following morning straight from the fridge - cold. But ideally there shouldn't be any left overs.

I think those takeaways are using too much MSG. Like salt, it needs to be added in sufficient quantity for it to enhance the flavour, but without being able to taste it.

A bit like my wife's cooking, she adds just enough flavour to make the food edible, but without being able to taste anything whatsoever!

Edited by LeadFarmer on Sunday 21st February 12:56

[Boobonman]

Fan over here, I did some research and it gets a bad rep from a lot of misinformation a few decades ago. There is no scientific basis for the "Chinese restaurant syndrome" or whatever they call it.

I bought a big bag for when I tried to replicate KFC at home, now I often end up putting half a teaspoon in soups, casseroles, bolognaise, anything really.

[ZedLeg]

I can't remember which series it was but I watched an interesting thing about MSG once. It turns out that the push back against MSG is at least partially founded in a racist resentment of chinese immigrants to the US in the 60s. It was called Chinese restaurant syndrome.

[devnull]

ZedLeg said:

I can't remember which series it was but I watched an interesting thing about MSG once. It turns out that the push back against MSG is at least partially founded in a racist resentment of chinese immigrants to the US in the 60s. It was called Chinese restaurant syndrome.

Yep, it is one of those things which has just run and run over time. My father in law has this unexplainable resistance to Chinese food, and I believe it has been formed from the good old 1970s decade of casual racism.

[Stig]

vixen1700 said:

skilly1 said:

I have problems with sleeping and feeling very thirsty anger having a dish with MSG. It’s a no from me.

Yep, have to be really careful where I order a takeaway from as I've had some horrible nights with it. Nasty stuff.

I would politely suggest that this is the result of poor quality takeaway food, not MSG.

I use it in home cooked Chinese meals and whilst I have had some less than great nights after having a takeaway, neither me nor my family have had a single issue then using at home with decent ingredients.

Bear in mind that Chinese food has a lot of salt and sugar in it too - neither conducive to a good night's sleep!

[Truckosaurus]

I often add a dash of 'Liquid Seasoning' to dishes. I believe it is MSG or close enough to count....

[generationx]

Maggi is hugely popular over here in Germany. It's like a cross between Worcestershire Sauce and soy sauce. A few drops are good to liven up food that has turned out a little bland, and for cooking with. Lecker!