I've recently been fucking around with MSG. added it to some rice and it instantly made it more substantive and enjoyable.
How do you guys apply it? Do you add it before or after cooking? Are there any spices/food combinations with it that are noteworthy?
I've found it's great sprinkled over eggs. It helps bring simple dishes to greater heights.
Fried rice, chicken noodle soup, beans and/or lentils, chili, curry.
Not so good on potatoes surprisingly. don't put it on fries.
Chicken noodle soup sounds perfect.
Wondering if using it on beef/mushrooms is overkill for umami flavor.
I throw MSG in the bin and learn to cook without shortcuts.
So Parmesan is a shortcut? Seaweed stock is a shortcut? Is salt a shortcut? Lmao
Table salt is a shortcut, yeah. Use proper ingredients, no refined chemicals.
Ah yes, the old cry of 'proper ingredients'. Never mind that we've been refining salt since before the invention of the wheel, it's not a proper ingredient.
I don't know if I've ever read anything so retarded.
If you took it in you might start learning how to actually cook.
Pros resorting to this shortcut doesn't make it OK.
Learn to cook without refined chemicals. Learn to actually make actual food taste good.
It's not hard, unless you resort to shortcuts forever.
Took it in? what the fuck are you talking about?
"Avoid NaCl guys it's a dangerous chemical"
you've already outed yourself as a cooklet. please 360 and walk away now.
360 degrees is a full circle you fucking moron it will make you back to the same direction.
It should be 180. God you're stupid.
If you turn 180 degrees you'd be on your back retard.
MSG doesn't do anything to rice. You just experienced a placebo friend.
How does it not do anything to rice? It makes rice taste like MSG.
I use this instead. It has the same effect as MSG, but has more dimension.
Doesn't really taste like mushrooms, but adds some depth of flavor.
Mixed with water you get a thin, but flavorful stock, where MSG would just taste like salt on it's own.
Just recently discovered this. Good shit.
I use it on eggs and most egg dishes, red sauces, any sort of fried meat breading, fried rice, and chicken noodle soup.
I put it in while stuff is cooking. Bretty based if you ask me.
I agree with you in general, there are applications where a stock powder is better than MSG.
I rub chicken stock on chicken and pork, and beef stock on beef, and use shrimp paste on fish.
I still keep MSG on hand when I just want the clean savoriness.
For an average wok sized portion of fried rice, how much do I add MSG? 1/8 tsp? 1/2? 1?
Is that shit really safe to eat? My GF is a chemist and she says it's better to avoid it.
Is she just being paranoid?
In fact, careful, double-blind clinical research shows no side effects of MSG among people who claim MSG sensitivity.
The research shows that people who claim to suffer from Chinese Restaurant Syndrome simply cannot isolate glutamate as the cause and often find that it is a well-known allergen such as peanuts, shellfish or certain herbs, which is causing the reaction.
I've only ever heard "myth debunkers" mention this Chinese restaurant syndrome letter.
I'm almost convinced it's a strawman propped up by Big Glutamate and parroted by over-zealous subversive "journalists".
IMO, i think what happens is that they only eat MSG in chinese restaurant dishes which are so fucking abnormally loaded with salt and then attribute the side effects from extreme salt intake to MSG.
I used to work at a Chinese food place that had NO MSG on the menu despite him putting several ladles full of it in every sauce when we prepped in a 5 gallon paint bucket.
The real issue was that they would literally add two heaping teaspoons of salt along with the sauce
People say MSG doesn't do anything when added to meat, but I add it to my meat anyways