/ck/ - Food & Cooking

[Emily Friedman No.7530246]

Anybody else cook with MSG? I started using it last year and it really does seem to improve my recipies while also lowering my sodium intake.

Also are any of you familiar with other nonspice additives that can produce a similar improvement in flavor?

[Joyce Reid No.7530260]

>>7530246
This is basically MSG.
I put it in scrambled eggs.

[Greg Fisher No.7530265]

>>7530260
Also this.

[Mildred Chandler No.7530280]

I bought pure MSG crystals to experiment with

the first thing that I found was that they amplify regular salt; it is about a third as salty as pure salt to begin with, but when paired with regular salt I think it's more than that
so when using it it's important to significantly reduce salt

the next thing I realised was that f you put too much into food it very quickly makes things taste funny and unpleasant
you really only have to add a teaspoon for a pound of meat, however vegetables can take twice that

I only add it to dumplings, soups without pork and heavy sauces regularly
still persevering with my experiments

[Rosalie Cole No.7530288]

MSG is bad because it gets you to eat stuff that wouldn't taste good without it.

One time my mom mistook my jar of MSG for sugar and baked an apple crisp with it and tried eating some and got a headache. I don't understand how she made that mistake when it refracts light so much differently. It could have just as easily been salt. Dont make assumptions.

[Joyce Harrison No.7530292]

I prefer the glutamates that already occur in whole foods such as tomatoes. The advantage is that they come with several nutrients.

[Trevor Pearson No.7530300]

I use MSG in quite a lot of cooking, providing you don't use too much it does enhance flavour.

[Hugh Lester No.7530337]

>>7530292
that's just foolish

MSG is MSG, trying to get it from naturally occurring soures is just a waste of time, and means you can only use MSG when paired with the flavour of foods that contain it

it's like refusing to use pure sugar, and adding berry paste ro sweep potato to everything

[Ralph Huerta No.7530343]

>>7530246
Basically anything that adds umami is good.

Worcestershire sauce, fish sauce, tomato paste and etc etc

I've been adding fish sauce into western cooking due to how much massively it improves things.

[Anthony Glenn No.7530346]

>>7530246
>owering my sodium intake.

Isn't that what the "S" stands for?

[Karen Hoffman No.7530355]

>>7530337
I actually don't use any refined sugar or non-whole foods. Just dates and bananas and such. It's not difficult.

[John Dominguez No.7530358]

>>7530346
>MSG can be used to reduce the intake of sodium, which contributes to hypertension, heart disease, and stroke.[Gov. 5] With appropriate MSG use, salt can be reduced by 30 to 40% without a perceived reduction in saltiness.[5]

>The sodium content (in mass percent) of MSG, 12%, is about one-third of that in sodium chloride (39%), due to the greater mass of the glutamate counterion.[Manuf. 12] Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.[Manuf. 13]

[Gilbert Patrick No.7530361]

>I actually don't use any refined sugar or non-whole foods. Just dates and bananas and such. It's not difficult.

[Tabitha Daugherty No.7530362]

>>7530355
typical

I bet you believe all kinds of holistic bullshit and pseudoscience

msg is a sodium compound, but it has much less sodium than sodium chloride

[Anonymous No.7530366]

>>7530288
>salt is bad because it gets you to eat stuff that wouldn't taste good without it.
>spices are bad because it gets you to eat stuff that wouldn't taste good without it.

your logic

[Anonymous No.7530369]

>>7530362
I generally don't salt my food, just out of preference.

[Anonymous No.7530379]

>>7530366
oh well, I suppose if you don't like them that's fine

>>7530366
you're right anon, but there is the issue of over-saturation
if sugar/salt/fat/unami is too strong, you can't taste anything else after a while

after I realised just how many things had sugar added to them my palate improved noticeably after a few weeks