Don’t Shoot the Messenger

Before you toss this book in the trash, thinking that I condone the use of MSG and you do not, hear me out on this. I do not recommend nor disapprove of its use. The reality is that a majority of the kitchens in Southeast Asia use it. In the U.S.A. “No MSG added” is a common restaurant claim. But while the cooks may not have added MSG in its pure form, they probably still use sauces that have it added at the factory. Many cooks exclaim they do not use MSG, but frankly many do not even realize that they do. Regardless of your viewpoint, gaining an understanding of what nature’s glutamic acid is, how it contributes to the development of flavor, and where it exists can help you create more flavorful food.