8 Tips for Using MSG in Cooking and in Recipes

By December 7, 2018 March 23rd, 2019 Featured, MSG, MSG in Cooking, Savory Cuisine Corner
Monosodium Glutamate - Successful in Savory Recipes

Where does MSG work best in recipes and in cooking? Think meats, poultry, seafood, vegetables, soups, casseroles, egg dishes, gravies and sauces.

Using MSG (monosodium glutamate) gives flexibility for reducing the salt in recipes. Play around with reducing the salt while adding a sprinkle of MSG. Often it’s possible to reduce the overall sodium in a recipe by almost half without diminishing the good taste.

MSG makes good quality food taste better, but will not improve the flavor of poor quality food.

Likewise, don’t overdo. Overuse of MSG or other seasonings may result in an undesirable taste.

As with all flavorings and spices, taste levels may vary from individual to individual.

Approximately one-half teaspoon of MSG is an effective amount to enhance the flavor of a pound of meat or four-to-six servings of vegetables, casseroles or soup.

MSG is added to foods before or during cooking. Add it at the same time during the cooking process as you would add salt, pepper or other seasonings.

MSG harmonizes well with salty and sour tastes, but it contributes little or nothing to sweet or bitter foods.

Note: Popular brands for MSG (aka Umami Seasoning) that you can most likely find in your local grocery store in the spices/seasonings section: Ac’cent, Ajinomoto, or Vedan brand.

About Kaye Taylor, MS

Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.

5 Comments

  • MSGdishTeam says:

    Chu, thanks for your comment. Chefs have many varying opinions about the right time to add MSG for optimal umami flavor, but just like salt and pepper when MSG is added it can be part of the tasting process before the dish is finished!

  • chu says:

    MSG should be added when the food is almost done cooking. Don’t use it for high temperature.

  • Kevin K. says:

    Thanks for these great tips for using MSG in cooking. I’ve used MSG for a long time to give a flavor boost in casseroles and on steaks. But I never tried it on eggs before… the umami boost adds the wow factor for sure!

  • Jerome Turner says:

    Thank you for this site! Ive been looking for something similar. MSG has got a bad rap and its nice to see some progression! Worked at a famous steak house for years and half of their seasoning blend is msg.

  • Chayenne says:

    i don’t use MSG but my MIL does. that’s Why her cooking always being praised so good & tasty specially by my son! Haha…. I would to try this recipe too! My favourite bean sprout is still the quick heat fry with shredded chili & salty fish!

Leave a Reply