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 since MSG has two-thirds less sodium than table salt. 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.
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.
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