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Author Topic: MSG in tomato sauce: "Ideal" concentration interval  (Read 474 times)

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Offline schold

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MSG in tomato sauce: "Ideal" concentration interval
« on: June 14, 2017, 04:50:52 PM »
Simple question: How much? Is there a sweet spot?
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline csnack

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Re: MSG in tomato sauce: "Ideal" concentration interval
« Reply #1 on: June 14, 2017, 05:48:12 PM »
This isn't spoken of. Kind of like tax evasion, alchemy or taking stationary home from work. Just about the entire US is afraid of it yet they don't really know why. They just see those signs outside of Asian restaurants and on various items at the grocery store. To a 28 oz can of crushed tomatoes I was using 1/2 tsp and a few times tried a full tsp. I thought both seemed like a lot. I'd be curious as well..

Online The Dough Doctor

  • Tom Lehmann
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Re: MSG in tomato sauce: "Ideal" concentration interval
« Reply #2 on: June 14, 2017, 07:07:22 PM »
None, never felt an urgent need to use it when salt was available.
Tom Lehmann/The Dough Doctor

Offline timgiuffi

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Re: MSG in tomato sauce: "Ideal" concentration interval
« Reply #3 on: June 14, 2017, 08:17:55 PM »
I use a lot of MSG but never really liked it in pizza sauce. I thought it muddled everything.
Tim

Offline jsaras

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Re: MSG in tomato sauce: "Ideal" concentration interval
« Reply #4 on: June 15, 2017, 11:24:00 AM »
They just see those signs outside of Asian restaurants....,

The sign I'm looking for is "No DOG".
Things have never been more like today than they are right now.

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Offline csnack

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Re: MSG in tomato sauce: "Ideal" concentration interval
« Reply #5 on: June 15, 2017, 11:22:42 PM »
I've put a heaping tsp of Msg to the 28oz can and I thought that was a ton and the stuff is pretty fine to begin with, at least Accent is, and I'm not sure anymore if it really improved things. I know that it ruined my Mac and cheese yesterday when I sprinkled some on and it ruined my pork chop the other day, too. I scored a huge jug of it for cheap and I've been putting it on everything and I'll probably be dead soon. I got into it from my experiments with the KFC 11 herbs and spices deal. It's subjective so there's no sweet spot, but I'd say if you can taste it your stuff is ruined. I'll be making sauce again tomorrow and I doubt I'll be able to stop myself from putting it in, so I'll try 1/2 tsp.

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