I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.

  • chunkystyles@sopuli.xyzEnglish
    3·
    1 year ago

    Regarding MSG. I’m convinced that MSG is a complement to salt. If I had to choose between adding just salt or MSG, I’d go with salt.

    I make a “savory salt” mixture that I use in place of salt everywhere except for things like pasta water.

    It’s 90% salt. 7.5% MSG. 2.5% I+G. All by weight.

    If I didn’t have I+G, if just do 10% MSG. But the I+G seems to additionally boost the MSG.