Pasta of the month sounds great to me. I struggle with MSG "to taste". I definitely know when I've added too much, but I can't tell how much to start with to enhance. I know it'll depend on the volume of what I'm cooking but can you point me in a direction to start? Like for something like a Grandma's Sunday sauce? (Which generally wouldn't need it, but we'd be on the same page with volume and I can figure adjustments from there.)
start with 1/8th of a teaspoon in the cooking process. then, after you plate it, if you think it needs a rounder umami note in your plate you can add another 1/8th teaspoon. it goes a long way! so glad you're open to trying!
exactly, so many people tell me that MSG gives them a headache, while they're elbow deep in a bag of Doritos (which has MSG). Secondarily, it's naturally occurring in ingredients like parmigiano - and just like if you evaporate sea water you end up with sea salt, if you boil down kelp, you end up with msg. so yes - you may use it straight!
Pasta of the month, yes please!! I love your takes on dishes and pasta is my favorite.
Pasta of the month sounds great to me. I struggle with MSG "to taste". I definitely know when I've added too much, but I can't tell how much to start with to enhance. I know it'll depend on the volume of what I'm cooking but can you point me in a direction to start? Like for something like a Grandma's Sunday sauce? (Which generally wouldn't need it, but we'd be on the same page with volume and I can figure adjustments from there.)
start with 1/8th of a teaspoon in the cooking process. then, after you plate it, if you think it needs a rounder umami note in your plate you can add another 1/8th teaspoon. it goes a long way! so glad you're open to trying!
I've been using Sazón seasoning in my Mexican dishes for so long, and that has msg in it, so why not just use it directly? Thanks for the advice.
exactly, so many people tell me that MSG gives them a headache, while they're elbow deep in a bag of Doritos (which has MSG). Secondarily, it's naturally occurring in ingredients like parmigiano - and just like if you evaporate sea water you end up with sea salt, if you boil down kelp, you end up with msg. so yes - you may use it straight!