Advertisement
It’s up to You
Appears in
By Robert Danhi
Published 2008
The question still remains: Should you use MSG. when you cook? That is a decision for each cook and chef to make. From a cook’s perspective, there are many ways to maximize flavors without adding MSG. The first, simple step is to use ingredients that are naturally high in free glutamates, such as mushrooms, ripe fruits, cured meat, seafood, and fermented sauces.
I have included some Web sites where you can get more information. Just like any other ingredient, I like to understand what it is, where it’s from, and how best to use it. Many prepared condiments contain MSG, as do most premade broths (if you want to avoid MSG, buy low-sodium broth, which usually doesn’t have any). If you choose to use MSG, just as with any other ingredient, do so in moderation.
Become a Premium Member to access this page
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title