MSG

[Anonymous No.15446811]

Y'all ever use this stuff? What for? How much? Apparently aside from allergic reactions to glutamate, most of the negative shit is memes. MSG thread?

[Anonymous No.15446814]

Shit is great in your burgers. Ground meat isn't always the best meat so msg helps amp it up a bit

[Anonymous No.15446871]

>>15446811
Tastes super good in anything asian.

[Anonymous No.15446900]

Fuck that shit. Why does every dumbass brownie think they're all natural born cooks and then dump tablespoons of this shit into everything? Yuck. It would even be ok if people used small amounts but no, it's always way too much so that it clings on your tongue for half an hour and more. And what's even worse, lately everyone seem to be using it. I got it in Turkish Döner, Indian curry and even some Italian restaurant pasta. Did I say fuck that shit? Well, fuck that shit.

[Anonymous No.15446920]

>>15446811
I've never tried the stuff by itself, I really don't know what it tastes like. Is it worth using in just about anything?

[Anonymous No.15446928]

>>15446920
No it will actually make some stuff taste like shit, and it's easy to put too much.

[Anonymous No.15447044]

>>15446811
I've just replaced table salt in my salt shaker with this stuff, it tastes better.

[Anonymous No.15447066]

>>15446811
>y'all

[Anonymous No.15447077]

>>15446900
>yuck
Die you fucking faggot

[Anonymous No.15447182]

>>15446811
I bought a pouch but I haven't used it yet.

[Anonymous No.15447186]

>>15446811

I add it to my rice :*)

[Anonymous No.15448356]

>Buy some on a whim a few days ago
>See 3 threads and several videos about MSG in my feed

LEAVE ME THE FUCK ALONE

[Anonymous No.15448381]

>>15446811
Another day
Another MSG thread

[Anonymous No.15448399]

>>15446811
Sodium is great for your heart... You fucking moron.

[Anonymous No.15448469]

>>15446811
>y’all
If you’re not from the South, kindly fuck off.

[Anonymous No.15448511]

>>15448469
If you're from a metropolitan area, kindly remove your head from your asshole.

[Anonymous No.15448856]

It's great if you like having headaches after you eat.

[Anonymous No.15448910]

>>15448856
nice mid-20th century momscience bro

[Anonymous No.15451124]

cheese on tomato oatcakes
tomato soup
tamago kake gohan
fried rice
fries (normally after grinding it to be more like table salt)
anywhere where i want to add umami without adding other flavors

[Anonymous No.15451135]

Oh mami Ay papi lolol
But in all seriousness is there any truth to the "overloads your neurons and slowly desensitizes your taste functions" ?
It seems it can be obtained from standard macerations, in its natural form isn't it simply some kind of pickle?

[Anonymous No.15451144]

>>15446811

[Anonymous No.15451208]

>>15446900
>onomatopoeia
stopped reading right there

[Anonymous No.15451224]

>>15451124
Stokefag reporting in

[Anonymous No.15451227]

>>15451208
Most words are onomatopoeic in origin.

[Anonymous No.15451228]

Nah, I hear it's not that bad for you if you get enough manganese so I started taking a little manganese every couple of days just because I looked it up and manganese is good for you but I really regularly don't eat any food where it naturally occurs because I'm amerifat.

I try to avoid MSG when I can recognize I'm about to eat it; I try to avoid all kinds of stuff people say is bad for you. I don't think I've got any strong conviction about it but it couldn't hurt to eat more whole fresh foods and less stuff like this.

[Anonymous No.15451233]

>>15451227
Whatever nerd, I'm still not reading your post.

[Anonymous No.15451266]

>>15446811
It's just a different kind of salt, it triggers a different taste receptor, comes with the same cautions as regular salt.
It's in everything- most cultures just have a natural source (tomatoes, seaweed, yellow cheese), just like salt.

Pro tips:
MSG is 80% sodium by weight, so when you add MSG you take out a third of that amount in regular salt.
1tsp of MSG = 1/3 tsp salt.
Nasty American Chinese food is always salty as shit because they add MSG, soya sauce and salt all at the same time.

Be careful not to over-saturate liquids, same as regular salt liquids coat your whole mouth so if you've got two much MSG in a sauce, gravy or soup it will be nasty.

Also be aware that many of your favorite ingredients had MSG in them all along- Parmesan cheese, soya sauce, fish sauce you name it.
So don't double up.
The main offender however is processed food and pre-made sauces, you've been eating tons of MSG and not even realizing.
>monosodium glutimate
>E621
>Flavor enhancer 621
>Flavor enhancer 62- anything, they are all really just variants of the same chemical.

I use it often, but use it well

[Anonymous No.15451272]

>>15451266

This is good info, frankly.

[Anonymous No.15451303]

>>15451233
I don't even agree with the OP, but how autistic can you be? How can you read that and just see one word and have a spergout? Christ dude, you should leave your room more often.

[Anonymous No.15451403]

>>15451272
People spend an endless amount of time arguing this stupid black/white argument and nobody actually knows anything on /ck/.

I use MSG in one of several situations
>I recognize I'm just adding a MSG rich ingredient for the MSG.
In the same way many 'chefs' add carrot to sweeten a sauce, sugar is sugar and you may as well add pure sugar if the carrot serves no other purpose.
In Japanese food you see an unreasonable amount of miso, dashi and soya sauce added when really this is just a expensive way of adding MSG and results in over-salting.
Another example is the excessive use of Parmesan or other hard Cheese- the white crystals in a good Parmesan are actually pure MSG that has crystalized out as the cheese dried.
Often you have better options, I use peccarino at the table and make up the difference with pure MSG in the pasta sauce. The amount of MSG I use is in the region of half a teaspoon for a kilo of sauce- it's not much at all.
>I am trying to substitute out a MSG rich ingredient entirely
The classic example is that I run out of Djoubanjiang, miso or some other kind of fermented soya bean paste- in which case the best I can do is add the aproximate amount of MSG to disguise the loss.
I also do this frequently to avoid using soya sauce.
I am a serious Chinese cook and a combination of MSG and washed fermented soya beans can be used to avoid using soya sauce- which if often disgustingly salty. If I want to add more djoubanjiang I might take out the soy sauce and add diced fermented soya bean and MSG
Another example would be to remove meat from a dish entirely, Mcdonalds uses hydrolyzed vegetable protein or some other kind of industrial amino acid- Mcdonalds is junk food but they are also very good at food technology.
>I am trying to add that MSG richness to a food that normally wouldn't have any
This is generally a recipe for disaster, your food will taste cloying, alien or loose it's fresh mouthfeel- but there are a couple of dishes where it works

[Anonymous No.15451545]

>>15448356
>he doesn't wear foil lined hats so Google won't brainscan his shopping habits with his phone
NGMI

[Anonymous No.15451570]

>>15451545
Jews fear the indoor duck farmer

[Anonymous No.15451579]

>>15446811
always got it at work

[Anonymous No.15451585]

>>15446811
I user to work in a lab that tested msg. in rats with a diet that included msg brain function was reduced to half in most subjects. It was also proven to hinder development of the brain in fetal subjects. So if you want to put in your body be my guest.

[Anonymous No.15451588]

>>15451585
A lab just flew over my house!

[Anonymous No.15452043]

>>15451585
Okay so I won't feed it to any rats. What happened when you tested it on humans? It's not like it's illegal to give msg to people so I'm not sure why you would test it on rats instead. Unless you're completely full of shit of course.

[Anonymous No.15452046]

>>15451585
so then maybe don't feet fuckin msg to my rats

[Anonymous No.15452062]

Eh, I don't taste anything different when I add the pure stuff. But MSG is already in other ingredients like pic related, so just use that instead.

[bruce No.15452177]

>>15446811
I don't keep just pure MSG around, but that Goya Sazon shit is fantastic for making boring rice taste great. Badia also makes a Complete Seasoning that's a great little hack to make soups and stews even better. Then there's that Vegeta shit that I always pick up at the Russian store that can go in pretty much everything, but again makes soups much better.
>>15446900
This is a no retard zone. Please see your way out. Through the door this time.
>>15446920
It just makes things more savory. It's a little cheat that makes boring food taste less boring and good tasting things even better. Just use it in moderation.

[Anonymous No.15452909]

>>15451144
CCP slave

[Anonymous No.15453143]

1tsp/kg of beef

nothing else