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'