Key Ingredients


#21

Penang CKT >^∞ SG CKT


#22

Niiiiice. I’ll definitely give this a go.

noob alert: how do you use MSG?


#23

Like salt when cooking. Start with a small amount because if you use too much, it’s noticeable. Use in conjunction with salt. Try 1/2 msg and 1/2 salt for the amount of salt called for in a recipe.


#24

Judiciously.

Like the umami equivalent of saffron.


#25

No.


#26

Why not?


#27

because it will taste like shit.


#28

Oh, okay. I suppose we’ll let everyone figure it out for themselves.


#29

Ah, yes. We mustn’t ask for help. Sigh.


#30

Good ole Ajinomoto. Never leave the Japanese market without it.


#31

That’s dependant on how much food you are making. You only need a couple pinches of MSG in most dishes. It’s not a salt substitute, so you can’t replace salt with it, but you can use a touch less salt since the MSG enhances the salt flavor.


#32

I would like to clarify, I was thinking of a non-Asian usage, e.g., 6-8 quarts of chicken stock, vegan jambalaya for 10 people, tomato sauce, beef stew, etc. I wasn’t talking about a stir-fry.

I’m also a “taste as you cook” person, and rarely season these types of dishes until near the end of the cooking process, then adding small amounts of salt and/or msg until it tastes right.

If you have better advice on using msg in cooking, please let @President_Mochi know.


#33

Same.

MSG is not, and should not be, a 1:1 substitute for salt. Ever.

And for what its worth, MSG is in cheesecake takes the dessert to another level.