MSG and the Fear of the Known
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Who doesn’t love a copycat recipe for your favorite restaurant dishes? In our newest blog, @HowFoodWorks shares some tips for high-flavor recipes with less sodium, and a few examples of favorites that you can make at home (using MSG). https://msgdish.com/three-restaurant-favorites-you-can-make-with-less-salt-and-all-the-umami/
Most of us have heard of umami, but why does it make food taste so satisfying? And what is kokumi? Our newest blog breaks it down and explains why umami and kokumi add something special to cuisine – and how you can include them in your meals. https://msgdish.com/how-umami-makes-food-more-satisfying/
Yeah, I’m another with no sweet tooth at all but a raging addiction to that umami goodness. The powdered stuff just doesn’t really do it for me by itself; it sings best when it’s in a choir of its natural flavor companions. The idea of a banana split actually makes me feel vaguely ill in anticipation of the insulin shock. The idea of a cheeseburger with blue cheese and a fried egg with slightly runny yolk and onions grilled in butter just makes me hungry.