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Thread: MSG Thoughts?

  1. #1
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    MSG Thoughts?

    Monosodium glutamate- Do you use it in your pro kitchens? At home?

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    Nope. Its not needed and can make food taste cloying. I don't need dinner to kick me in the face.

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    Not directly but i know that's what I am basically doing when I add soy sauce, worchestershire sauce or Parmesan cheese as a "secret " ingredient. I use a lot it Worcestershire in stuff.

    -AJ

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    BTW, I have no personal fears or issues with the use of MSG.

    -AJ

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    Senior Member brainsausage's Avatar
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    It's naturally occurring in so many different foods, that most people do use it they just don't realize it. I know that's kind of ducking the question, but I think it gets a bad rap for no reason really.

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    Senior Member Keith Neal's Avatar
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    In the book "Sushi, food for the eye, the body & the soul" is a discussion of the fifth taste, umami, important to Asian food and primarily known from MSG. It says "... in 2001 it was shown that humans and other animals actually have a specific taste receptor for MSG."

    I am interested to know if chefs are aware of that fact and, in particular, if they use it to advantage in their cooking. I would guess that people who know Japanese knives probably also know about umami. I am curious to see where this discussion goes.
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

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    Senior Member brainsausage's Avatar
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    I'm well of aware of umami, and the role that glutamates play in cuisine. I try to sneak as much miso into dishes as I can without it being the defining taste on the palate. It really helps round things out. Working on a miso/bolete mushroom brined bacon as we speak. Not that miso is the only way to access glutamates, but it's a very accessible and innocuous way to pop a little umami in some ones mouth Some others: aged cheeses, seaweeds, tomatoes, cured meats...

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    Senior Member Mucho Bocho's Avatar
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    I find them useful when you want that super umami zap in flavor. Salad Dressings, marinades, mayonnaise's. I think they all have their place be it fish or soy sauce, amino acids. I never experienced any side effects. Personally I think it gets labeled a chemical that just fuels hysteria. I'm also not against the use of nirtite or nitrate in charcuterie, or STPP or phosphate use for myoglobin retention either. But that's me.

  10. #10
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    What do people think of using pure msg in dishes? Is it acceptable or is totally different from sauteing mushrooms or using worcestershire? I haven't decided.

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