Does /ck/ cook with MSG? why not?
>>7869003
Just started to, it's pretty good.
>>7869003
Rarely.
I have nothing against it. It's not toxic or anything. But there are better sources of the savory flavor than using just MSG. For example, if you're into making Chinese food then use something like douchi or doubanjiang instead. Those are much more flavorful than just MSG.
>>7869003
meh why would i
if anything lately i've been trying to tone down both my spices and my seasoning to allow the meat and vegetables to shine on their own
yeah we all know umami taste or salty punch, fish sauce or added butter, heavy cream.. is nice, but you don't want that shit in every single dish
>>7869003
I've got some beef bullion powder with MSG, it's great stuff. MSG-hate is a meme (like gluten).
>>7869003
No, since it's a lot harder to dose than using coarse/kosher salt.
>>7869056
how so? I just started using it, I use a little less than 1/2 tsp per lb of meat, pretty simple. I would just do a light pinch of it if cooking less than a pound of meat.
>>7869069
I'm too used to hand measuring salts since I never make consistent batch sizes for whatever I'm cooking.
Maybe it just takes some learning but I can eyeball real salts easily, and not so much with this fake salt fine grain stuff.
Sort of.
I use stock cube/powder/paste in some of my cooking and I'm sure those have MSG added.
>>7869008
>better sources
thats like not using salt because you can get sodium from artichokes
>>7869511
Not really. Those condiments that were mentioned are mainly used for their glutamate content. There's not just trace amounts of glutatamates, there, things like douchi are loaded with them.
That's why you often hear about MSG being used at cheap chinese restaurants. The proper dishes call for doubanjiang (etc.). MSG is the cheap substitute.
>>7869003
I've been using instant Dashi for the last 15 years. Mostly MSG but also fishy.
>>7869003
>MSG
No thanks, I'm gluten free
