Penang CKT >^∞ SG CKT
Niiiiice. I’ll definitely give this a go.
noob alert: how do you use MSG?
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.
Like the umami equivalent of saffron.
because it will taste like shit.
Oh, okay. I suppose we’ll let everyone figure it out for themselves.
Ah, yes. We mustn’t ask for help. Sigh.
Good ole Ajinomoto. Never leave the Japanese market without it.
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.
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.
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.
I like La Morena brand. Years ago, Saveur recommended some brands, and La Morena was my fave.
A cheat bbq sauce is a dry rub on pork ribs, slow cooked in oven for 2-3 hours, and then chipotle sauce (blended up in mini-blender) rubbed over ribs before you throw on grill.
Also, cheat sauce for chilaquiles. And throw some in homemade mayo!
I get them at Whole Foods.
I have a question and this seems like a good thread. What non-asian dishes do you add fish sauce too?
Not always (I use many different versions) but sometime ragu bolognese
All soups/stews. I made something a few years ago that was okay but not great. Added some salt and it was better but still a bit ho-hum. A couple of tablespoons of fish sauce and it was really, really good.
I hope you get a lot of replies to this question.
Awww… Great. I’m making red sauce this weekend. Thanks.