MV…Rule wants to know about using MSG in cooking. I think you said you use it?
From sometime last night, Rule:
>>In attempting to make veggies more interesting for the resident smoker, I am embracing the joys and wonder of MSG. Has anyone played with that much? I am only just beginning to play with it….<<
It is big in Thai food?
roughbarked said:
It is big in Thai food?
It’s widely used in Asian cookery, especially Chinese, Japanese, Indian etc.
buffy said:
MV…Rule wants to know about using MSG in cooking. I think you said you use it?From sometime last night, Rule:
>>In attempting to make veggies more interesting for the resident smoker, I am embracing the joys and wonder of MSG. Has anyone played with that much? I am only just beginning to play with it….<<
I use MSG a bit. Treat it as any other spice in your food: a little bit first, and work up from there. By a little bit – just a pinch on the end of a teaspoon is often enough.
I mostly use MSG in gravy, along with dark soy sauce, star anise powder and chilli powder.
I occasionally use it in other meals, too, including soups and stir-fries.
MSG dissolves almost instantly in anything water-based. I don’t use much at a time – in part because I can’t get any more until I next get to Brisbane. Because I don’t use much, I haven’t worked out what to do when one uses too much.
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.
roughbarked said:
It is big in Thai food?
I don’t know.
It’s big in Italian food – because it occurs naturally in tomatoes.
Michael V said:
it occurs naturally
sodium does, and glutamate does, so we guess…
¡ maybe it’s kind of like added salt !
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.
Of course. If you have never used a particular spice or flavour, how could you miss it?
SCIENCE said:
Michael V said:it occurs naturally
sodium does, and glutamate does, so we guess…
¡ maybe it’s kind of like added salt !
Ha!
In a way yes.
In another way, no.
Michael V said:
roughbarked said:
It is big in Thai food?
I don’t know.
It’s big in Italian food – because it occurs naturally in tomatoes.
I eat a lot of tomatoes.
Michael V said:
buffy said:
MV…Rule wants to know about using MSG in cooking. I think you said you use it?From sometime last night, Rule:
>>In attempting to make veggies more interesting for the resident smoker, I am embracing the joys and wonder of MSG. Has anyone played with that much? I am only just beginning to play with it….<<
I use MSG a bit. Treat it as any other spice in your food: a little bit first, and work up from there. By a little bit – just a pinch on the end of a teaspoon is often enough.
I mostly use MSG in gravy, along with dark soy sauce, star anise powder and chilli powder.
I occasionally use it in other meals, too, including soups and stir-fries.
MSG dissolves almost instantly in anything water-based. I don’t use much at a time – in part because I can’t get any more until I next get to Brisbane. Because I don’t use much, I haven’t worked out what to do when one uses too much.
Good morning MV, thank you for that info.
Our local (well… it’s only 50Ks) Asian grocery sells the Ajinomoto Umami seasoning, which from my research is the real thing, for $6/kg. I tried it in a Prawn & fried rice dish last night, which was indeed very tasty, but I didn’t prepare samples with / without for comparison.
Given the size of the dose required (less than 1/2tsp to a meal for 4) it seems like a good alternative to salt for a very broad range of foods.
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.
Yeah you have. It’s in all sorts of stuff you’re probably using daily.
Rule 303 said:
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.Yeah you have. It’s in all sorts of stuff you’re probably using daily.
like anything salty with protein in it
What does it taste like on its own?
Divine Angel said:
What does it taste like on its own?
chicken.
ChrispenEvan said:
Divine Angel said:
What does it taste like on its own?
chicken.
salty,
SCIENCE said:
Rule 303 said:
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.Yeah you have. It’s in all sorts of stuff you’re probably using daily.
like anything salty with protein in it
Nah, it’s Umami. Not salty at all.
Michael V said:
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.Of course. If you have never used a particular spice or flavour, how could you miss it?
Oh I’ve had it in the past but I don’t miss not having it.
Rule 303 said:
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.Yeah you have. It’s in all sorts of stuff you’re probably using daily.
Yes I know. I simply haven’t added it to anything.
Divine Angel said:
What does it taste like on its own?
chicken
roughbarked said:
Rule 303 said:
roughbarked said:
I find it odd because I have never used MSG in my cooking and have never missed it. AFICR, Mrs rb never used it either.Yeah you have. It’s in all sorts of stuff you’re probably using daily.
Yes I know. I simply haven’t added it to anything.
Grumpy much? Sheeesh…
Rule 303 said:
roughbarked said:
Rule 303 said:Yeah you have. It’s in all sorts of stuff you’re probably using daily.
Yes I know. I simply haven’t added it to anything.
Grumpy much? Sheeesh…
When used in food, it doesn’t add any identifiable taste – It makes the savoury (especially meat) flavours taste better. It works by stimulating the neurotransmitters that get excited by those tastes.
(I repeat that I am very early in my learning about this stuff)
Rule 303 said:
When used in food, it doesn’t add any identifiable taste – It makes the savoury (especially meat) flavours taste better. It works by stimulating the neurotransmitters that get excited by those tastes.(I repeat that I am very early in my learning about this stuff)
Yes that is apparently what it does.
roughbarked said:
Rule 303 said:
roughbarked said:Yes I know. I simply haven’t added it to anything.
Grumpy much? Sheeesh…
No grumps gere.
Well I hardly ever eat things out of packets. Most of it is from the garden.
However, I still fail to see how it will help a smoker. What the smoker needs to do is.. well you know that answer.
Smokers suffer terribly dulled sense of taste. They will often choose high-salt foods (or add more salt) to get the same taste stimulation level. Smoking and high salt intake is a very bad combination, as I’m sure you know.
Rule 303 said:
roughbarked said:
Rule 303 said:Grumpy much? Sheeesh…
No grumps gere.
Well I hardly ever eat things out of packets. Most of it is from the garden.
However, I still fail to see how it will help a smoker. What the smoker needs to do is.. well you know that answer.
Smokers suffer terribly dulled sense of taste. They will often choose high-salt foods (or add more salt) to get the same taste stimulation level. Smoking and high salt intake is a very bad combination, as I’m sure you know.
Yep. Having done a lot of smoking, well aware. What I an trying to say though is that in your OP thread, was that you were attempting to make vegetables taste better to the smoker.
I’m saying that the way to make vegetables taste better is to either grow them yourself or trade them from a neighbour who grows them.
I don’t have to add salt or seasonings to FRESH veg. I do require to add to veg that I buy from shops.
roughbarked said:
Rule 303 said:
roughbarked said:No grumps gere.
Well I hardly ever eat things out of packets. Most of it is from the garden.
However, I still fail to see how it will help a smoker. What the smoker needs to do is.. well you know that answer.
Smokers suffer terribly dulled sense of taste. They will often choose high-salt foods (or add more salt) to get the same taste stimulation level. Smoking and high salt intake is a very bad combination, as I’m sure you know.
Yep. Having done a lot of smoking, well aware. What I an trying to say though is that in your OP thread, was that you were attempting to make vegetables taste better to the smoker.
I’m saying that the way to make vegetables taste better is to either grow them yourself or trade them from a neighbour who grows them.
I don’t have to add salt or seasonings to FRESH veg. I do require to add to veg that I buy from shops.
MSG as you noted, improves the flavours in meats. Some people can’t eat potato chips without it. Otherwise though as is also noted iin this thread is that MSG is present in some veg more than others. Adding it may be required because the food isn’t hot off the tree.
roughbarked said:
Rule 303 said:
roughbarked said:No grumps gere.
Well I hardly ever eat things out of packets. Most of it is from the garden.
However, I still fail to see how it will help a smoker. What the smoker needs to do is.. well you know that answer.
Smokers suffer terribly dulled sense of taste. They will often choose high-salt foods (or add more salt) to get the same taste stimulation level. Smoking and high salt intake is a very bad combination, as I’m sure you know.
Yep. Having done a lot of smoking, well aware. What I an trying to say though is that in your OP thread, was that you were attempting to make vegetables taste better to the smoker.
I’m saying that the way to make vegetables taste better is to either grow them yourself or trade them from a neighbour who grows them.
I don’t have to add salt or seasonings to FRESH veg. I do require to add to veg that I buy from shops.
I don’t add salt to veg, either that I’ve bought or grown. Except baked potato. A touch of garlic salt goes on them. Any greens have enough of their own, in conjunction with the smidge of salted butter added to improve vitamin uptake in the gut. Apart from freshness, there is no difference in content in bought and homegrown veggies.
buffy said:
roughbarked said:
Rule 303 said:Smokers suffer terribly dulled sense of taste. They will often choose high-salt foods (or add more salt) to get the same taste stimulation level. Smoking and high salt intake is a very bad combination, as I’m sure you know.
Yep. Having done a lot of smoking, well aware. What I an trying to say though is that in your OP thread, was that you were attempting to make vegetables taste better to the smoker.
I’m saying that the way to make vegetables taste better is to either grow them yourself or trade them from a neighbour who grows them.
I don’t have to add salt or seasonings to FRESH veg. I do require to add to veg that I buy from shops.
I don’t add salt to veg, either that I’ve bought or grown. Except baked potato. A touch of garlic salt goes on them. Any greens have enough of their own, in conjunction with the smidge of salted butter added to improve vitamin uptake in the gut. Apart from freshness, there is no difference in content in bought and homegrown veggies.
Don’t use garlic salt either. There is always fresh garlic at the back door.
Mrs rb may say that salad tastes really great, what did you add to it? I’d say chives and thyme fresh from the garden or maybe some fresh oregano.
Rule 303 said:
Michael V said:
buffy said:
MV…Rule wants to know about using MSG in cooking. I think you said you use it?From sometime last night, Rule:
>>In attempting to make veggies more interesting for the resident smoker, I am embracing the joys and wonder of MSG. Has anyone played with that much? I am only just beginning to play with it….<<
I use MSG a bit. Treat it as any other spice in your food: a little bit first, and work up from there. By a little bit – just a pinch on the end of a teaspoon is often enough.
I mostly use MSG in gravy, along with dark soy sauce, star anise powder and chilli powder.
I occasionally use it in other meals, too, including soups and stir-fries.
MSG dissolves almost instantly in anything water-based. I don’t use much at a time – in part because I can’t get any more until I next get to Brisbane. Because I don’t use much, I haven’t worked out what to do when one uses too much.
Good morning MV, thank you for that info.
Our local (well… it’s only 50Ks) Asian grocery sells the Ajinomoto Umami seasoning, which from my research is the real thing, for $6/kg. I tried it in a Prawn & fried rice dish last night, which was indeed very tasty, but I didn’t prepare samples with / without for comparison.
Given the size of the dose required (less than 1/2tsp to a meal for 4) it seems like a good alternative to salt for a very broad range of foods.
:)
Try experimenting with less as well. I find that a little bit is just fine. And a lot doesn’t seem to make a great deal of difference.
The effect is different to salt, but it does “fill out” pale flavours, (as salt does), but differently.
my original comment was “what is wrong with vegemite?”
instead of adding salt or MSG, try adding a little veegmite. Not much because it really changes the flavour. Subtle amounts though can make the food mouth wateringly interesting.
Michael V said:
Rule 303 said:
Michael V said:I use MSG a bit. Treat it as any other spice in your food: a little bit first, and work up from there. By a little bit – just a pinch on the end of a teaspoon is often enough.
I mostly use MSG in gravy, along with dark soy sauce, star anise powder and chilli powder.
I occasionally use it in other meals, too, including soups and stir-fries.
MSG dissolves almost instantly in anything water-based. I don’t use much at a time – in part because I can’t get any more until I next get to Brisbane. Because I don’t use much, I haven’t worked out what to do when one uses too much.
Good morning MV, thank you for that info.
Our local (well… it’s only 50Ks) Asian grocery sells the Ajinomoto Umami seasoning, which from my research is the real thing, for $6/kg. I tried it in a Prawn & fried rice dish last night, which was indeed very tasty, but I didn’t prepare samples with / without for comparison.
Given the size of the dose required (less than 1/2tsp to a meal for 4) it seems like a good alternative to salt for a very broad range of foods.
:)
Try experimenting with less as well. I find that a little bit is just fine. And a lot doesn’t seem to make a great deal of difference.
The effect is different to salt, but it does “fill out” pale flavours, (as salt does), but differently.
Less is more with all seasonings, in my humble opine.
Rule 303 said:
SCIENCE said:
Rule 303 said:Yeah you have. It’s in all sorts of stuff you’re probably using daily.
like anything salty with protein in it
Nah, it’s Umami. Not salty at all.
the sodium salty bit or the glutamate glutamic bit
Divine Angel said:
What does it taste like on its own?
I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
Michael V said:
Divine Angel said:
What does it taste like on its own?
I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
Interesting.
I’ve never added it to food, but have obviously had foods where it was added before I consumed it. Many products stopped adding MSG yonks ago after people complained of headaches etc after eating it.
Michael V said:
Divine Angel said:
What does it taste like on its own?
I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
And the flavours are lingering in my mouth.
Divine Angel said:
Michael V said:
Divine Angel said:
What does it taste like on its own?
I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
Interesting.
I’ve never added it to food, but have obviously had foods where it was added before I consumed it. Many products stopped adding MSG yonks ago after people complained of headaches etc after eating it.
Do the same people get headaches (etc) after having had tomatoes?
When I’ve asked that question the answer is always no. So the MSG is not causing the headaches etc.
The flavours are still lingering in my mouth.
I’ll have to try it with Sichuan Pepper some time.
;)
Michael V said:
Divine Angel said:
Michael V said:I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
Interesting.
I’ve never added it to food, but have obviously had foods where it was added before I consumed it. Many products stopped adding MSG yonks ago after people complained of headaches etc after eating it.
Do the same people get headaches (etc) after having had tomatoes?
When I’ve asked that question the answer is always no. So the MSG is not causing the headaches etc.
The flavours are still lingering in my mouth.
I’ll have to try it with Sichuan Pepper some time.
;)
That’ll make your mouth water!
Michael V said:
Divine Angel said:
Michael V said:I’ve just tasted some: weakly salty, weakly sugary, very weakly hot (like chilli), weakly bacon-like, and moderately palate-filling.
Interesting.
I’ve never added it to food, but have obviously had foods where it was added before I consumed it. Many products stopped adding MSG yonks ago after people complained of headaches etc after eating it.
Do the same people get headaches (etc) after having had tomatoes?
When I’ve asked that question the answer is always no. So the MSG is not causing the headaches etc.
Here’s what the FDA says:
https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg
Divine Angel said:
Michael V said:
Divine Angel said:Interesting.
I’ve never added it to food, but have obviously had foods where it was added before I consumed it. Many products stopped adding MSG yonks ago after people complained of headaches etc after eating it.
Do the same people get headaches (etc) after having had tomatoes?
When I’ve asked that question the answer is always no. So the MSG is not causing the headaches etc.
People like to complain about anything :)Here’s what the FDA says:
https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg
Cheers.
Michael V said:
Divine Angel said:
Michael V said:Do the same people get headaches (etc) after having had tomatoes?
When I’ve asked that question the answer is always no. So the MSG is not causing the headaches etc.
People like to complain about anything :)Here’s what the FDA says:
https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msgCheers.
to be fair the nocebo effect is real so arguably
therefore MSG =causalChain=> symptoms
SCIENCE said:
Michael V said:
Divine Angel said:People like to complain about anything :)
Here’s what the FDA says:
https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msgCheers.
to be fair the nocebo effect is real so arguably
- MSG causes naming of MSG
- naming of MSG causes awareness of MSG
- awareness of MSG causes symptoms
therefore MSG =causalChain=> symptoms
I’ve never worried about MSG because it is there.
I’ve never thought I needed to add more of it, is all.
buffy said:
MV…Rule wants to know about using MSG in cooking. I think you said you use it?From sometime last night, Rule:
>>In attempting to make veggies more interesting for the resident smoker, I am embracing the joys and wonder of MSG. Has anyone played with that much? I am only just beginning to play with it….<<
HEALTHLINE:
MSG (Monosodium Glutamate): Good or Bad?
roughbarked said:
I’m saying that the way to make vegetables taste better is to either grow them yourself or trade them from a neighbour who grows them.
I don’t have to add salt or seasonings to FRESH veg. I do require to add to veg that I buy from shops.
I love the idea of growing vegies, and BigSisRule is right into it, but I can’t be arsed. Don’t get me wrong, I love ‘em, and could easily go vegetarian if meat became hard to buy, but getting them into people who don’t naturally like them (read wife and children) is a major challenge. RuleKid2 in particular, would go weeks without eating vegies by choice.
Bubblecar said:
transition said:
transition said:
macaroni on the flameyou gonna change the gas for me please
just ran out
done
make a coffee I reckon. Just made an extra dent in a packet of BBQ shapes the lady was into
BBQ Shapes include Flavour Enhancer E635.
Disodium 5’-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.
https://en.wikipedia.org/wiki/Disodium_ribonucleotides
I think a compound 4x stronger than MSG would be very difficult to use in the domestic kitchen because you would be dealing with quantities so small they’d be very difficult to measure.
