MSG

[Prisoner 24601]

Monosodium Glutamate....

1) Never owned a pack and never used it in cooking.
2) Own a pack and use it regularly in Asian cooking.
3) Own a pack and use it regularly in Asian cooking and also occassionally in British dishes such as stew, cottage pie etc.

[Super Sonic]

1

[Nothingtoseehere]

Prisoner 24601 said:

Monosodium Glutamate....

1) Never owned a pack and never used it in cooking.
2) Own a pack and use it regularly in Asian cooking.
3) Own a pack and use it regularly in Asian cooking and also occassionally in British dishes such as stew, cottage pie etc.

3. Use it occasionally across the board - I don't do much Asian cooking.

It's another seasoning, no need to be shy of it.

[nikaiyo2]

Number 3 here. Have to agree with Uncle Roger

https://www.facebook.com/nigelngcomedy/videos/what...

[21TonyK]

3.

Don't use on a daily basis but when salt is not desired MSG can enhance things like a dessert or sauce. Or used to partially substitute salt in dishes using ingredients naturally high in salt or where delicate flavours would be overpowered.

[ambuletz]

3.
its best in asian cooking, but works in others. other foods naturally contain MSG. Parmesan is high in MSG and italians put it on everything, essentially cheesy MSG.

When it comes to adding it to stir fry you really have to make sure it comes with contact with walls of the screaming hot wok and don't just sprinkle it ontop.

[RobbieTheTruth]

3

[toasty]

3. If I’m adding a dash of salt, I’ll often add a sprinkle of msg

[Jer_1974]

3.

[ambuletz]

I rarely eat pot noodle, but in the past few years I've found myself adding msg to it because of just how bland it tastes as they so hard to make it seem 'healthy'

[BIRMA]

There was a big fuss in the 80's about MSG because it was labelled as giving you the 'I want more syndrome' and Chinese takeaways were highlighted as using too much of it. I thought Sodium Glutamate was preferred

[unzippy]

BIRMA said:

There was a big fuss in the 80's about MSG because it was labelled as giving you the 'I want more syndrome' and Chinese takeaways were highlighted as using too much of it. I thought Sodium Glutamate was preferred

All now comprehensively debunked as racism.

[dapprman]

I'm another occasional 3

[FiF]

1.

But after watching Ziang's YT channel thinking of moving to a careful 2.

[The Gauge]

I only use it in Chinese takeaway cooking, never think to use it in anything else, but as its simply a flavour enhancer like salt, then maybe I should.

On the subject of flavour enhancing, I once heard that chefs might use as much salt as possible in a dish bot without being able to taste it, as that obviously spoils the dish.

Edited by The Gauge on Friday 21st November 14:59

[21TonyK]

The Gauge said:

On the subject of flavour enhancing, I once heard that chefs might use as much salt as possible in a dish bot without being able to taste it, as that obviously spoils the dish.

Within reason. Problem is for a lot of chefs, you can become too accustomed to heavily seasoned food and you need to moderate.

One thing to remember is when you are seasoning water for cooking its the volume of water you are seasoning, not the amount of food you put in it.

I did a "how to season" thread years ago, basically start with plain mashed potato and season until you taste the salt then you have gone too far.

Also, white pepper is a forgotton flavour enhancer as are mustards and capsicum of any type.

[natterjak]

No. 3 for me. The best tip I ever learned about msg for Asian dishes, is to add it at the frying stage of a dish and let it brown / caramelise a little. Completely different flavour to just bunging into a sauce like a spoonful of salt, and it’s a flavour you’ll recognise from a good Chinese takeaway dish.

[PhilAsia]

4) Sprinkle on MrsPA's Twinkle Cave. She describes it as the best tip she's ever had...