Can MSG be used on all dishes? MSG is salty (guess based on name)so
should it only be used on savory dishes? WHat do you use MSG in?

Thanks.

Vince Poroke wrote:

> Can MSG be used on all dishes? MSG is salty (guess based on name)so
> should it only be used on savory dishes? WHat do you use MSG in?
>
> Thanks.
>

MSG is a chemical used to enhance food flavoring. There are many folks
who can't stomach MSG, particularly those who suffer migraines.
It is a common ingredient in Chinese restaurants.
I would check with whomever you are cooking for if they can tolerate it
before using it.

Kswck > wrote in :

>
>
> Vince Poroke wrote:
>
>> Can MSG be used on all dishes? MSG is salty (guess based on name)so
>> should it only be used on savory dishes? WHat do you use MSG in?
>>
>> Thanks.
>>
>
> MSG is a chemical used to enhance food flavoring. There are many folks
> who can't stomach MSG, particularly those who suffer migraines.
> It is a common ingredient in Chinese restaurants.
> I would check with whomever you are cooking for if they can tolerate it
> before using it.
>
>

MSG is a natural occurring compound found in many foods. It is used as a
flavour enhancer. The stuff about allergies is mostly a urban myth.

"Hahabogus" > wrote in message
. 1...
> MSG is a natural occurring compound found in many foods. It is used as a
> flavour enhancer. The stuff about allergies is mostly a urban myth.

I agree. Seems unlikely that 650 million Chinese would go around with a
headache rather than omit MSG. I use it in stews, Chinese preparations; not
sure how much good it does, but hey, we need all the flavor enhancing we can
get!

Anthony wrote:

> "Hahabogus" > wrote in message
> . 1...
>
>>MSG is a natural occurring compound found in many foods. It is used as a
>>flavour enhancer. The stuff about allergies is mostly a urban myth.
>>
>
> I agree. Seems unlikely that 650 million Chinese would go around with a
> headache rather than omit MSG. I use it in stews, Chinese preparations; not
> sure how much good it does, but hey, we need all the flavor enhancing we can
> get!
>
>
>

Not true. 650 million Chinese do not use MSG. It IS used in Chinese
restaurants in the USA.
My girlfriend is a migraine sufferer. If she consumes MSG, the migraine
attacks. There are many people that are allergic to MSG.

In article >, Kswck >
writes:

>Anthony wrote:
>
>> "Hahabogus" > wrote in message
>> . 1...
>>
>>>MSG is a natural occurring compound found in many foods. It is used as a
>>>flavour enhancer. The stuff about allergies is mostly a urban myth.
>>>
>>
>> I agree. Seems unlikely that 650 million Chinese would go around with a
>> headache rather than omit MSG. I use it in stews, Chinese preparations;
>not
>> sure how much good it does, but hey, we need all the flavor enhancing we
>can
>> get!
>>
>>
>>
>
>Not true. 650 million Chinese do not use MSG. It IS used in Chinese
>restaurants in the USA.
>My girlfriend is a migraine sufferer. If she consumes MSG, the migraine
>attacks. There are many people that are allergic to MSG.

Bullshit. MSG occurs naturally in many, many every day foods.... including
milk, especially breast milk... were many people allergic the world population
would have a very difficult time finding foods they can eat. Between 1-2% of
the world population is very mildly allergic to MSG... it's exceedingly rare
for anyone to be highly allergic. People experience Chinese Restaurant
Syndrome because Chinese cooks tend to use far more MSG than is necessary...
ergo folks experience overdose... they'd feel exactly the same were they to
consume a pound of potato chips at one sitting, from consuming excessive salt.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Kswck" > wrote in message
...
>
>

>
> Not true. 650 million Chinese do not use MSG. It IS used in Chinese
> restaurants in the USA.

This is from Jeffrey Steingarten's "It Must Have Been Something I Ate"

"Just as we were finishing off a full and happy liunch at the famous old Mei
Long Zhen restaurant in the city of Shanghai, I sensed that somewhere inside
me was taking place a deep and blinding thought. We visited the kitchen.
Each chef stood before a wide black wok set into a ceramic counter over a
fierce fire. Next to each was a table holding a dozen or so bowls of
condiments and flavorings into which he dipped the edge of broad, shallow
ladle as he prepared each dish; light and dark soy, salt and sugar, hot
chili oil and ground dried red pepper, broth and cooking oil, white and
black pepper, finely chopped garlic and ginger and scallions, cornstarch,
and, finally, a bowl of white Gourmet Powder - the Chinese name for MSG,
monosodium glutamate. There was not a kitchen we saw in all of China that
lacked an ample supply of Gourmet Powder."

"Kswck" > wrote in message
...
>
>
> My girlfriend is a migraine sufferer. If she consumes MSG, the migraine
> attacks. There are many people that are allergic to MSG.
>

I certainly didn't mean to imply that no-one is allergic to MSG; I'm sure
some are, including your girlfriend, but as with those who have the
misfortune to be allergic to peanuts, or bivalves, or beestings I believe
that the percentage of the population so affected is fairly small.

Hahabogus > wrote in message .1>...
> Kswck > wrote in :
>
> >
> >
> > Vince Poroke wrote:
> >
> >> Can MSG be used on all dishes? MSG is salty (guess based on name)so
> >> should it only be used on savory dishes? WHat do you use MSG in?
> >>
> >> Thanks.
> >>
> >
> > MSG is a chemical used to enhance food flavoring. There are many folks
> > who can't stomach MSG, particularly those who suffer migraines.
> > It is a common ingredient in Chinese restaurants.
> > I would check with whomever you are cooking for if they can tolerate it
> > before using it.
> >
> >
>
> MSG is a natural occurring compound found in many foods. It is used as a
> flavour enhancer. The stuff about allergies is mostly a urban myth.

That is my belief also. How should I use it, in what amounts, should
it only be for savory dishes or will it enhance sweet dishes? THanks
for the help.

"Vince Poroke" > wrote in message
om...
> Can MSG be used on all dishes? MSG is salty (guess based on name)so
> should it only be used on savory dishes? WHat do you use MSG in?
>
> Thanks.


Food for thought:

From http://generalhorticulture.tamu.edu/...ste/taste.html

Dimitri

The Sense of Taste

The are 5 tastes. A taste is a sensation created by receptors on the
tongue. The entire flavor of a food is a combination of its taste, smell,
texture, temperature, etc. The 5 tastes a
Sweet
Salty
Sour
Bitter
Umami (oo-mommy) - the recently recognized 5th taste

Umami is a Japanese word for the taste imparted by glutamate in foods.
There is no direct English translation, but it is often described as
"meaty", "savory" or "broth-like". Traditionally, glutamate was considered a
taste enhancer, e.g. it made the tongue more receptive to other tastes.
However, the Japanese have considered umami a taste for a long time. Only
recently have taste receptors on the tongue been identified, which allowed
umami to be officially classified as the 5th taste. It is a taste that
gives many vegetables a "meaty" taste. For example, umami is the "meaty" or
"savory" taste of sautéed mushroom, fermented foods and sauces such as soy
sauce, or fresh tomatoes. The umami taste is also very high in cheese,
shellfish seafood, stocks, broths and chocolate. Another compound that
imparts the umami taste is ribonucleic acids. Glutamate and ribonucleic acid
may complement each other synergistically to create an enhanced umami taste.

Monosodium glutamate (MSG) is the form of glutamate available for seasoning.
One brand is Accent. Glutamate is an amino acid. In its free form, called
a salt of glutamic acid (such as monosodium glutamate) it imparts in food
the umami taste. Glutamate is an amino acid that makes up proteins, but
when glutamate is bound in a protein it does not impart the umami taste.

So what does this all mean. Adding a pinch of MSG to your seasoning mix or
or directly when cooking foods may generate a more "meaty" or "savory"
flavor. Of course another option is to use those foods that are naturally
high in glutamate. Use of stocks, broths and tomatoes in cajun cooking maybe
one of the secrets of its rich savory flavor.

How about a 6th taste - fat

Now that we're on the subject of tastes, I'd like to add a 6th of my own -
fat. That's right, fat as a 6th taste. Yes, I know there are no fat taste
receptors so it cannot truly be a taste, but there is absolutely no doubt
that fat adds to the unbelievably rich flavor of cajun cooking. Fat is one
of the main ingredients that creates the incredibly rich flavor of crawfish
etouffee made with the head fat, a gravy made with smothered pork or whole
chicken pieces, a well marbled steak, or anything sautéed in butter. You
know you cannot make a decent brown gravy with lean meat such as venison or
round steak. Ok, so fat is a flavor and not a taste!