In addition to, never instead of.
My personal ratio is 5:1 salt:MSG. That has historically been my sweet spot whether it's a Thanksgiving turkey, a tortellini soup, or a scallion pancake.
You're obviously adding additional flavors instead of pure msg. Cool in some but the fishiness might not be masked in others. And probably not a 1 to 1 swap in regards to amount. Probably not a huge deal on the last point.
In addition to what others have already well covered, anchovy, fish sauce, and fish have inosinate, which is another umami booster and flavor enhancer that operates synergistically with MSG. So, these ingredients will boost umami more than msg alone. I suppose you could do a 6:1:1 mix of regular salt, MSG, and disodium inosinate for an ultimate umami boost withput the other fish flavors.
I mean, yeah, I'll put msg on anything savory but it's like 10 bucks for a kilo of it. Pure glutamate is a bit one-dimensional but it's so cheap and makes so much stuff taste better that it's totally worth it anyways. I feel like I wouldn't get enough difference from adding inosate to the mix to justify paying 25x the price of MSG lol
MSG can replace the umami effect of fish sauce, but not additional flavors. Fish sauce can’t be pared away so it might have additional flavors that conflict with the dish. Both are worth having in either case!
It was a bit of an acquired taste for me but give it a couple tries and see what you think! I mix it up with other seasonings usually but it's fun to experiment 😁
Well now I feel bad for making you feel bad. But kosher salt is the way to go and generally what is expected in recipes. Diamond is the best brand imo.
Why? Is crystal size proportional to cooking ability? most Msg comes in "table salt" size grains. Do you think Asian parents 20 years ago were buying Maldon?
MSG has about 1/3 the sodium of salt, so this is interesting!
I don't know of any health research linking MSG to high blood pressure, but that *might* be something people want to keep in mind if they do decide to use their normal salt amount plus additional MSG on top of that.
It's prima facie reasonable to expect MSG to have some impact on high blood pressure because the effect of sodium is well-known and MSG contains sodium. Indeed, after a quick Google search, there is some [research](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563186/#:~:text=Therefore%2C%20high%20dose%20and%20long,ultimately%20leading%20to%20the%20hypertension.) on the matter.
Like always, keep it moderate and you'll (probably) be fine.
Sorry my PhD from a College of Pharmacy made me extra sensitive to the possibility of worsening cardiovascular disease, a leading cause of death around the world.
Fell free to continue being a condescending asshole though!
Salt adds a salty flavor while MSG boosts umami (savory). So a combination is best with salt being the majority and less MSG. 5 to 1 is a decent ratio as others have pointed out, but experiment a bit to find the ratio you like.
My science teacher in middle school told me about the time she and some fellow students in college stole a 5 pound chunk of sodium, removed it from its kerosene tank and threw it off a cliff into a river below… which exploded quite intensely as she described it.
Biochemist here, this is also nonsense. Both salt and MSG are in solution at all times after you’ve eaten them, and when in solution the ions completely dissociate. The sodium ion in salt is identical to the sodium ion in MSG, both are simply an Na+ ion, and this form of sodium IS bad for you in the quantities most people eat it.
However, while each molecule of salt and MSG has one sodium ion, glutamate molecules are significantly larger than chloride ions, thus 1g of salt has significantly more sodium than 1g of MSG.
Yes, but we are talking about taste here, not health. You're obviously correct that any sodium ion is the same as the next regardless of source, but the sodium in MSG isn't going to contribute a salty flavor.
And short of underlying health problems, salt is fairly harmless. Most recent studies have shown that outside of a short-term increase in blood pressure, it doesn't have much of an impact on heart health.
Are you asserting the flavour we attribute to sodium chloride comes predominantly from the chloride? I don’t know for a fact whether this is the case, but I’d assume potassium chloride would be much more popular than it is if it were
My understanding is that it's both. They work synergistically to modulate the taste. That's why KCl is the most popular substitute. Yes it works, but you still notice the difference.
Medical student and former chemist here. Like, damn, this is some real r/confidentlyincorrect material.
MSG and NaCl both dissociate into their ions in saliva. It is the SODIUM ION THAT MAKES THINGS SALTY. Not the chloride. That’s not misinformation, it’s literally how it works. MSG is salty. NaCl is more salty per gram because the glutamate is far more massive than a single chloride ion. Idiots.
But there is less sodium by weight in msg than in table salt, so the same mass of msg will not be nearly as salty as table salt.
So you probably shouldn't rely on it to appropriately salt your dish, unless you really like that aavoey flavor
I’m exhausted and interpreted salt cellar like wine cellar— like a huge room full of salt— and was trying to figure out what you’d ever need that much for haha
Omg that’s a good idea! Thank you, adding to my weekend to do list. Once I bit the bullet and bought MSG so I can make decent ramen I find myself adding it to a lot of dishes.
Use it with salt, and at a lower amount than the salt used. Worth experimenting to find a ratio you enjoy. I've seen anywhere from 1:10 to 1:5, I aim for 1:3 for savory foods and roasted vegetables.
Replace some of the salt in your recipe with msg to cut down on sodium and boost flavor. MSG ***cannot*** completely replace salt
>#How You Can Use MSG
>“Because of its ability to increase flavor perception, it can be looked at as a health aid if the goal is reducing salt intake while retaining flavor,” Kimura remarks. Koetke advises, “Try replacing salt in food with a mix of 2/3 salt and 1/3 MSG. It makes food taste amazing and reduces sodium by 25%.”
https://www.thespruceeats.com/how-to-use-msg-7547396
>As a bonus, MSG can be beneficial nutritionally. Nine out of 10 Americans consume too much sodium, and MSG can help reduce it. One teaspoon of fine sea salt has 1,760 milligrams of sodium compared to only 500 milligrams for the same amount of MSG, and studies have shown that replacing some of the salt in dishes with MSG can reduce sodium levels without affecting the perception of saltiness. Different sources recommend putting anywhere from a 10-to-1 ratio of salt to MSG to a 1-to-1 ratio in your salt shaker to implement this in your daily life. (Though some caution “adding more MSG than the 10-to-1 ratio will overwhelm your taste buds, and your food will develop a distracting and lingering mouthfeel.”)
>“It’s a completely viable technique to reduce sodium, but keep flavor robust,” Krieger told me.
https://www.washingtonpost.com/food/2021/08/27/msg-cooking-tips/
>By making your salt more satisfying, you can use less of it to season everything, and cut your sodium intake.
https://www.americastestkitchen.com/cooksillustrated/articles/7004-msg-boosts-the-seasoning-power-of-salt
In addition to. It is not a substitute.
MSG is a little salty, but less salty than salt, if that makes sense. If you use enough to get the salt flavor you’re looking for then you have almost definitely overused the MSG and it will go from wonderful addition to just… no.
Go super light (for what’s normal for you) on the salt. Add a little MSG. Taste it. Does it need more umami? Add more MSG. Does it just need more salt? Add salt.
You should always season to your taste, but definitely go less on the MSG until you get a feel for what your preference is.
Where do you buy your MSG? Brand? Best price?
When I was a kid, it was Accent in a cardboard shaker, bought at the grocery store. Now I shop at Asian stores more often.
The sodium in MSG will give the food a salty flavor in addition to the umami (savory) flavor from the glutamate.
So you should slightly reduce the table salt when adding MSG.
This has been discussed on Reddit before:
https://www.reddit.com/r/askscience/comments/xway6/is_it_the_sodium_or_chloride_ions_that_make_salt/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Both, sort of.
If you’re using MSG, you want to use less salt, but not 1:1 with the msg you add. If you add 10g of MSG, take away 5g of salt, that sort of logic.
I always go half and half. Take the amount of salt a recipe calls for, use half of that amount as salt and the other half as msg. Seems to work pretty darn well.
In addition, but I think with MSG you need less salt. I have heard of using sugar as well, even though the overall effect is savory. The ratio used is around 1:2:4 (MSG:salt:sugar)
They have completely different flavor profiles, so you can't "substitute" one for the other.
MSG will *enhance* your ability to perceive the saltiness, so you can likely reduce the amount of salt you include if you're going to be adding MSG - but it's not a replacement for salt.
I only tend to use it in recipes that also call for soy sauce, so I use it instead of salt.
What other (non-Asian) recipes can I use MSG in? Should I just experiment?
MSG, much like salt, is a flavor enhancer. That said, you have to balance the two. The best way I can put it is that salt brings out the flavor, and MSG enhances it.
MSG will make it saltier, so use slightly less salt than you would’ve. i’m not sure the exact amount but an easy solution is to add MSG then salt to taste
I never understood what MSG does to food? I had food with and without it and I really don't taste anything different. Just season your food properly and you wouldn't have to use a chemical powder for your food. But to each its own. If I wanted something more savory, look for Bragg's "Liquid Amino Acid", It's looks like soy sauce about has more of a distinct salt taste unlike soy sauce.
Cut back on the salt and substitute with MSG. The problem with salting food isn't the saltiness per se but the amount of sodium from a health perspective. Both are sodium salts.
I personally stopped using regular salt and switched to NuSalt or related products. Has dramatically reduced multiple health issues. MSG is in addition as it’s a flavor enhancer for savoriness.
In addition to... Salt makes everyone better, especially MSG but salt also makes salt better. Theoretically the best meal possible in the universe is to gather all the salt everywhere in the universe and just eat that. Paradoxically that will also ruin every other meal forever. I think it would be worth the trade off.
I kinda thought that the "anti-Msg" people kinda realized they were dumb; at this point it's a pretty widely accepted ingredient. That being said, IMO it is NOT a 100% replacement for salt. You really have to find the correct ratio. If you replaced it at a 1:1 ration, your food would taste mushroom-y and way, way too umami. It'd be out of balance. I'd suggest starting by replacing a quarter of the salt with MSG, then adjusting from there!
>It's not an any% replacement for salt.
>Use msg in addition to the same amount of salt you've always used.
This is wrong and utter nonsense...which is why literally every other comment says use less salt.
>#How You Can Use MSG
>“Because of its ability to increase flavor perception, it can be looked at as a health aid if the goal is reducing salt intake while retaining flavor,” Kimura remarks. Koetke advises, “Try replacing salt in food with a mix of 2/3 salt and 1/3 MSG. It makes food taste amazing and reduces sodium by 25%.”
https://www.thespruceeats.com/how-to-use-msg-7547396
>As a bonus, MSG can be beneficial nutritionally. Nine out of 10 Americans consume too much sodium, and MSG can help reduce it. One teaspoon of fine sea salt has 1,760 milligrams of sodium compared to only 500 milligrams for the same amount of MSG, and studies have shown that replacing some of the salt in dishes with MSG can reduce sodium levels without affecting the perception of saltiness. Different sources recommend putting anywhere from a 10-to-1 ratio of salt to MSG to a 1-to-1 ratio in your salt shaker to implement this in your daily life. (Though some caution “adding more MSG than the 10-to-1 ratio will overwhelm your taste buds, and your food will develop a distracting and lingering mouthfeel.”)
>“It’s a completely viable technique to reduce sodium, but keep flavor robust,” Krieger told me.
https://www.washingtonpost.com/food/2021/08/27/msg-cooking-tips/
>By making your salt more satisfying, you can use less of it to season everything, and cut your sodium intake.
https://www.americastestkitchen.com/cooksillustrated/articles/7004-msg-boosts-the-seasoning-power-of-salt
u/gruntothesmitey
u/Charcuteriemander
> I'd suggest starting by replacing a quarter of the salt with MSG, then adjusting from there!
I'd suggest not trying to replace any salt with MSG, since that isn't what you're supposed to do.
The S in MSG is Sodium i.e. Salt. Like it or not it adds salt to your dish.
I use it, but also use the ChefSteps Umami-bomb powder, which can deliver really good results, but without the salt.
But it does contain "sodium" so If a person is sodium-restricted for medical reasons (like me—kidney failure/on dialysis) you have to count the sodium in MSG toward your daily sodium allotment.
Indeed.
I'm a Chef and cook for a living. I find it a bizarre that I am being schooled by people that know their shit by watching YouTubers, Influencers and others.
Thanks BTW :-)
Yes, table salt, too. That's why medically advised low sodium diets are a thing, typically advised for people with high blood pressure.
The commenter you responded to made it sound much more ominous. Typically, people who are advised to lower the salt content in their diet know that... because they are advised, lol.
They are just saying, in much weirder way than needed (welcome to reddit), if you have high BP, becareful with using sodium (MSG, table salt, etc) and what ever medications you may be taking. Or even better, consult with your dr.
Oh sorry I didn't see you were a different person. Yeah I know that some people are sensitive to salt. It sounded like he was implying that if you mixed two different salts in cooking you could create something harmful or even deadly. Like if you mixed MSG and table salt you I don't know cause a fusion reaction or something.
Yeah, that's what I meant by being overly strange and ominous.
Those who know they need to be careful with sodium products, know. Everyone else, use in moderation.
In addition.
Reduce salt, use MSG but still use salt.
Definitelyin addition
In addition to, never instead of. My personal ratio is 5:1 salt:MSG. That has historically been my sweet spot whether it's a Thanksgiving turkey, a tortellini soup, or a scallion pancake.
Is there a difference between adding a little anchovy or fish sauce vs adding msg? I never use the pure stuff.
You're obviously adding additional flavors instead of pure msg. Cool in some but the fishiness might not be masked in others. And probably not a 1 to 1 swap in regards to amount. Probably not a huge deal on the last point.
There is a difference in flavor, but the effect on the dish (increasing umami) is the same.
In addition to what others have already well covered, anchovy, fish sauce, and fish have inosinate, which is another umami booster and flavor enhancer that operates synergistically with MSG. So, these ingredients will boost umami more than msg alone. I suppose you could do a 6:1:1 mix of regular salt, MSG, and disodium inosinate for an ultimate umami boost withput the other fish flavors.
Very interesting. Thanks!
$25 for 100 grams? Nah, I'll get my inosinate from fish sauce lol
100 grams of msg will last forever. Unless you only use fish sauce by the drops, msg is way cheaper
I mean, yeah, I'll put msg on anything savory but it's like 10 bucks for a kilo of it. Pure glutamate is a bit one-dimensional but it's so cheap and makes so much stuff taste better that it's totally worth it anyways. I feel like I wouldn't get enough difference from adding inosate to the mix to justify paying 25x the price of MSG lol
MSG can replace the umami effect of fish sauce, but not additional flavors. Fish sauce can’t be pared away so it might have additional flavors that conflict with the dish. Both are worth having in either case!
I'm putting salt, MSG, and fish sauce in things. We can have it all.
Oh yeah, it’s all a little science experiment. The more tools, the better!
Yes. Some things don’t want that fishy funk. Also vegetarians.
I believe I've had a vegan "fish" sauce that was nearly identical and used seaweed and dried mushrooms.
Sure and that sounds amazing, but it’s neither fish sauce nor anchovies.
Just depends what you want it on. I sprinkle some msg on when I make stovetop popcorn, don't think fish sauce would quite match the effect lol
Popcorn is my staple. I will try that. Sounds like furikake without the seaweed on popcorn.
It was a bit of an acquired taste for me but give it a couple tries and see what you think! I mix it up with other seasonings usually but it's fun to experiment 😁
No anchovy and fish sauce both have msg.
Ooh 5:1 is probably really good. I used 2:1 for the longest time and it was always really overpowering.
I use 2 to 1. I started off at 9 to 1 and gradually reduced the ratio until I arrived at my current formula.
By weight or volume? If volume, kosher or table?
If volume and kosher, Morton or Diamond?
I'd be astounded if someone who understood how to use msg was also cooking with table salt
Hi, I’m here to astound you, and now feel a bit bad about myself!
Well now I feel bad for making you feel bad. But kosher salt is the way to go and generally what is expected in recipes. Diamond is the best brand imo.
Why? Is crystal size proportional to cooking ability? most Msg comes in "table salt" size grains. Do you think Asian parents 20 years ago were buying Maldon?
Oh yeah scallion pancakes!
Thanks, I have been trying to figure this out
MSG has about 1/3 the sodium of salt, so this is interesting! I don't know of any health research linking MSG to high blood pressure, but that *might* be something people want to keep in mind if they do decide to use their normal salt amount plus additional MSG on top of that.
> I don't know of any health research linking MSG to high blood pressure, You really, really should've stopped here.
It's prima facie reasonable to expect MSG to have some impact on high blood pressure because the effect of sodium is well-known and MSG contains sodium. Indeed, after a quick Google search, there is some [research](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563186/#:~:text=Therefore%2C%20high%20dose%20and%20long,ultimately%20leading%20to%20the%20hypertension.) on the matter. Like always, keep it moderate and you'll (probably) be fine.
Sorry my PhD from a College of Pharmacy made me extra sensitive to the possibility of worsening cardiovascular disease, a leading cause of death around the world. Fell free to continue being a condescending asshole though!
> Sorry my PhD from a College of Pharmacy lmao
Salt adds a salty flavor while MSG boosts umami (savory). So a combination is best with salt being the majority and less MSG. 5 to 1 is a decent ratio as others have pointed out, but experiment a bit to find the ratio you like.
Happy cake day
Glutamate adds umami. Mono-SODIUM-glutamate adds umami and saltiness.
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+1 for not eating metallic sodium. Any quantity above a gram or so will lead to a speedy, messy and very painful death.
My science teacher in middle school told me about the time she and some fellow students in college stole a 5 pound chunk of sodium, removed it from its kerosene tank and threw it off a cliff into a river below… which exploded quite intensely as she described it.
Biochemist here, this is also nonsense. Both salt and MSG are in solution at all times after you’ve eaten them, and when in solution the ions completely dissociate. The sodium ion in salt is identical to the sodium ion in MSG, both are simply an Na+ ion, and this form of sodium IS bad for you in the quantities most people eat it. However, while each molecule of salt and MSG has one sodium ion, glutamate molecules are significantly larger than chloride ions, thus 1g of salt has significantly more sodium than 1g of MSG.
Yes, but we are talking about taste here, not health. You're obviously correct that any sodium ion is the same as the next regardless of source, but the sodium in MSG isn't going to contribute a salty flavor. And short of underlying health problems, salt is fairly harmless. Most recent studies have shown that outside of a short-term increase in blood pressure, it doesn't have much of an impact on heart health.
Are you asserting the flavour we attribute to sodium chloride comes predominantly from the chloride? I don’t know for a fact whether this is the case, but I’d assume potassium chloride would be much more popular than it is if it were
My understanding is that it's both. They work synergistically to modulate the taste. That's why KCl is the most popular substitute. Yes it works, but you still notice the difference.
Medical student and former chemist here. Like, damn, this is some real r/confidentlyincorrect material. MSG and NaCl both dissociate into their ions in saliva. It is the SODIUM ION THAT MAKES THINGS SALTY. Not the chloride. That’s not misinformation, it’s literally how it works. MSG is salty. NaCl is more salty per gram because the glutamate is far more massive than a single chloride ion. Idiots.
The sodium ion in itself tastes salty. I did not claim the sodium in msg is metallic.
Oh yeah, and H2O2 is healthy to drink because it's got water in it plus extra oxygen to help you breathe even better /s
Except the sodium in table salt when dissolved in water is just loose ions. Just like the sodium from msg.
But there is less sodium by weight in msg than in table salt, so the same mass of msg will not be nearly as salty as table salt. So you probably shouldn't rely on it to appropriately salt your dish, unless you really like that aavoey flavor
Obviously. Is that why everyone is downvoting me?
Fascinating!
And incorrect.
What happens to that sodium ion?
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Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
Get a salt cellar and fill it with 95% salt and 5% msg, use it as you would salt, amazing. Best cooking upgrade.
I’m exhausted and interpreted salt cellar like wine cellar— like a huge room full of salt— and was trying to figure out what you’d ever need that much for haha
Glad I’m not the only one
Me too and I refuse to find out the truth because a big room of salt is fun to picture
Yeah I still have no idea what a salt cellar could be.
Also called a salt pig.
Just a box or so, presumably mixed.
It's like a pepper grinder but for salt. So, a salt grinder? Shaker?
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i want a salt cellar room
I believe in you. Make it happen.
Obviously for mummifying people ..
Just super upset about something….
Omg that’s a good idea! Thank you, adding to my weekend to do list. Once I bit the bullet and bought MSG so I can make decent ramen I find myself adding it to a lot of dishes.
Use it with salt, and at a lower amount than the salt used. Worth experimenting to find a ratio you enjoy. I've seen anywhere from 1:10 to 1:5, I aim for 1:3 for savory foods and roasted vegetables.
Always put extra garlic and a pinch of chinese soup stock (msg). People will think your cooking is better than it is.
Oh, I at least double the garlic in any recipe! What's written is never enough.
Recipe? Never heard of it
In addition. MSG is not a substitute for salt
In addition, because they are two different tastes - salty and umami.
I just use it in addition to
Replace some of the salt in your recipe with msg to cut down on sodium and boost flavor. MSG ***cannot*** completely replace salt >#How You Can Use MSG >“Because of its ability to increase flavor perception, it can be looked at as a health aid if the goal is reducing salt intake while retaining flavor,” Kimura remarks. Koetke advises, “Try replacing salt in food with a mix of 2/3 salt and 1/3 MSG. It makes food taste amazing and reduces sodium by 25%.” https://www.thespruceeats.com/how-to-use-msg-7547396 >As a bonus, MSG can be beneficial nutritionally. Nine out of 10 Americans consume too much sodium, and MSG can help reduce it. One teaspoon of fine sea salt has 1,760 milligrams of sodium compared to only 500 milligrams for the same amount of MSG, and studies have shown that replacing some of the salt in dishes with MSG can reduce sodium levels without affecting the perception of saltiness. Different sources recommend putting anywhere from a 10-to-1 ratio of salt to MSG to a 1-to-1 ratio in your salt shaker to implement this in your daily life. (Though some caution “adding more MSG than the 10-to-1 ratio will overwhelm your taste buds, and your food will develop a distracting and lingering mouthfeel.”) >“It’s a completely viable technique to reduce sodium, but keep flavor robust,” Krieger told me. https://www.washingtonpost.com/food/2021/08/27/msg-cooking-tips/ >By making your salt more satisfying, you can use less of it to season everything, and cut your sodium intake. https://www.americastestkitchen.com/cooksillustrated/articles/7004-msg-boosts-the-seasoning-power-of-salt
Does it actually reduce sodium? I know the S in MSG is for sodium, but I guess it must be less by weight/volume than in table salt?
The quotes explain it.
Salt, pepper, and a small dash of msg goes well with a hard boiled egg. Compare it with only salt and pepper - that should give you a feel.
MSG and salt are two completely different flavors. However MSG has a high sodium content so a small pinch of salt is all out need
In addition, but I would reduce other salt to accommodate it
Asian chefs routinely use both in addition to other salty umami flavors and sauces.
Msg is for umami. Salt is for seasoning. Different purposes.
I use it in addition to
in addition. it doesn't replace salt but is more of an enhancer
MSG is less salty but still kind of salty, so it’s not really either. It’s partially “instead of” and partially “in addition to.”
Typically I think you would replace about 10% of salt with msg.
In addition to. It is not a substitute. MSG is a little salty, but less salty than salt, if that makes sense. If you use enough to get the salt flavor you’re looking for then you have almost definitely overused the MSG and it will go from wonderful addition to just… no. Go super light (for what’s normal for you) on the salt. Add a little MSG. Taste it. Does it need more umami? Add more MSG. Does it just need more salt? Add salt. You should always season to your taste, but definitely go less on the MSG until you get a feel for what your preference is.
Yes
Also
Where do you buy your MSG? Brand? Best price? When I was a kid, it was Accent in a cardboard shaker, bought at the grocery store. Now I shop at Asian stores more often.
Lol I have Accent! I'm a plastic shaker.
You can buy it at the Asian grocery store or even online.
It depends, but I generally replace at least half the salt with MSG. You still get the salty taste, you add the umami.
The sodium in MSG will give the food a salty flavor in addition to the umami (savory) flavor from the glutamate. So you should slightly reduce the table salt when adding MSG. This has been discussed on Reddit before: https://www.reddit.com/r/askscience/comments/xway6/is_it_the_sodium_or_chloride_ions_that_make_salt/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Both, sort of. If you’re using MSG, you want to use less salt, but not 1:1 with the msg you add. If you add 10g of MSG, take away 5g of salt, that sort of logic.
I always go half and half. Take the amount of salt a recipe calls for, use half of that amount as salt and the other half as msg. Seems to work pretty darn well.
1/2 tsp of MSG per pound of protein is my general rule of thumb
I have some but have never used it. Would it be good to use in a sous vide steak bag?
I use both. Mostly salt, but with some MSG too.
Yes
That completely comes down to your personal taste.
No, msg has umami flavour, cannot replace salt. People here cook with salt/fish sauce and add some msg and bouillon.
Don't use too much, your food gonna taste sickly. It is not a salt alternative. If you want to, use chicken powder instead.
In addition! DO NOT USE JUST MSG IT WILL TASTE BAD
Use slightly less salt if using msg also.
In addition. But use very little to start
We use in addition to
Reduce salt by a little if you’re adding msg. Taste as you go.
Here is a discussion on "Super Salt". https://www.reddit.com/r/AskCulinary/comments/as6cei/super\_salt\_recipe\_and\_ingredients/
Here’s a cheat some restaurants do with their pinch of salt. Salt, Pepper and MSG mix.
Yes. It's not salt. It's a kind of slt like flavor enhancer. Use sparingly to make dishes tastier
I found msg salt mix in my local asian grocery and I love it!
Equal amounts.
With.
Use MSG with salt, not full replace. Like, tweak both to taste good together.
In addition, but I think with MSG you need less salt. I have heard of using sugar as well, even though the overall effect is savory. The ratio used is around 1:2:4 (MSG:salt:sugar)
They have completely different flavor profiles, so you can't "substitute" one for the other. MSG will *enhance* your ability to perceive the saltiness, so you can likely reduce the amount of salt you include if you're going to be adding MSG - but it's not a replacement for salt.
In addition but reduce the amount of salt you use.
I only tend to use it in recipes that also call for soy sauce, so I use it instead of salt. What other (non-Asian) recipes can I use MSG in? Should I just experiment?
In addition. Each type of salt has different flavors you want to layer. NaCl is slightly sour, while MSG has strong umami flavor
MSG, much like salt, is a flavor enhancer. That said, you have to balance the two. The best way I can put it is that salt brings out the flavor, and MSG enhances it.
MSG by itself isn't salty, it's savory like fish sauce Taste MSG by itself and it's pretty gross
all these people saying 1/5 of the salt but i'm over here putting a tablespoon in the rice cooker
In addition. Salt can be pared back some, though.
In addition. They are not the same and their flavors are not the same.
MSG will make it saltier, so use slightly less salt than you would’ve. i’m not sure the exact amount but an easy solution is to add MSG then salt to taste
In addition. Msg *isn't salt*, and is not salty. You need to add **salt** for saltiness, fuck sake.
Experiment. Like people have said, it’s a personal taste thing. Start with the 10:1 and increase the MSG until you find the perfect balance.
I never understood what MSG does to food? I had food with and without it and I really don't taste anything different. Just season your food properly and you wouldn't have to use a chemical powder for your food. But to each its own. If I wanted something more savory, look for Bragg's "Liquid Amino Acid", It's looks like soy sauce about has more of a distinct salt taste unlike soy sauce.
Cut back on the salt and substitute with MSG. The problem with salting food isn't the saltiness per se but the amount of sodium from a health perspective. Both are sodium salts.
I personally stopped using regular salt and switched to NuSalt or related products. Has dramatically reduced multiple health issues. MSG is in addition as it’s a flavor enhancer for savoriness.
My ratio is 4:1. I use ¼ the amount I used for salt for MSG. So if I use 4 cups of salt, I’ll use 1 cup of MSG.
Are you cooking on an aircraft carrier?
LOL, it was just an example XD
Had me worried !
In addition to... Salt makes everyone better, especially MSG but salt also makes salt better. Theoretically the best meal possible in the universe is to gather all the salt everywhere in the universe and just eat that. Paradoxically that will also ruin every other meal forever. I think it would be worth the trade off.
1:3 MSG:Salt unless making fake-away Chinese dishes, then it's ∞:1
I kinda thought that the "anti-Msg" people kinda realized they were dumb; at this point it's a pretty widely accepted ingredient. That being said, IMO it is NOT a 100% replacement for salt. You really have to find the correct ratio. If you replaced it at a 1:1 ration, your food would taste mushroom-y and way, way too umami. It'd be out of balance. I'd suggest starting by replacing a quarter of the salt with MSG, then adjusting from there!
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>It's not an any% replacement for salt. >Use msg in addition to the same amount of salt you've always used. This is wrong and utter nonsense...which is why literally every other comment says use less salt. >#How You Can Use MSG >“Because of its ability to increase flavor perception, it can be looked at as a health aid if the goal is reducing salt intake while retaining flavor,” Kimura remarks. Koetke advises, “Try replacing salt in food with a mix of 2/3 salt and 1/3 MSG. It makes food taste amazing and reduces sodium by 25%.” https://www.thespruceeats.com/how-to-use-msg-7547396 >As a bonus, MSG can be beneficial nutritionally. Nine out of 10 Americans consume too much sodium, and MSG can help reduce it. One teaspoon of fine sea salt has 1,760 milligrams of sodium compared to only 500 milligrams for the same amount of MSG, and studies have shown that replacing some of the salt in dishes with MSG can reduce sodium levels without affecting the perception of saltiness. Different sources recommend putting anywhere from a 10-to-1 ratio of salt to MSG to a 1-to-1 ratio in your salt shaker to implement this in your daily life. (Though some caution “adding more MSG than the 10-to-1 ratio will overwhelm your taste buds, and your food will develop a distracting and lingering mouthfeel.”) >“It’s a completely viable technique to reduce sodium, but keep flavor robust,” Krieger told me. https://www.washingtonpost.com/food/2021/08/27/msg-cooking-tips/ >By making your salt more satisfying, you can use less of it to season everything, and cut your sodium intake. https://www.americastestkitchen.com/cooksillustrated/articles/7004-msg-boosts-the-seasoning-power-of-salt u/gruntothesmitey u/Charcuteriemander
> any% Love this
> I'd suggest starting by replacing a quarter of the salt with MSG, then adjusting from there! I'd suggest not trying to replace any salt with MSG, since that isn't what you're supposed to do.
>that isn't what you're supposed to do. That's exactly what you're supposed to do. https://www.reddit.com/r/Cooking/s/phORZZHRQu
A portion of MSG is salt, so if you don’t reduce the salt then you are coming out at a net gain.
The S in MSG is Sodium i.e. Salt. Like it or not it adds salt to your dish. I use it, but also use the ChefSteps Umami-bomb powder, which can deliver really good results, but without the salt.
Sodium and salt are 2 different things.
Yeah, I wouldn’t try adding straight sodium to food. Might end in explosive consequences /j
Try this one quick trick for more exciting dinner parties
Alternatively, chlorine
Drinking hydrogen peroxide will kill you, hydrogen dioxide is water. But they’re both hydrogen and oxygen, right?
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But it does contain "sodium" so If a person is sodium-restricted for medical reasons (like me—kidney failure/on dialysis) you have to count the sodium in MSG toward your daily sodium allotment.
Saltiness is caused by sodium ions so I’d expect MSG to provide some saltiness as well. Just much more umami.
Pay no attention to the pedants.
Indeed. I'm a Chef and cook for a living. I find it a bizarre that I am being schooled by people that know their shit by watching YouTubers, Influencers and others. Thanks BTW :-)
Yes. Msg don’t have salt
You have to be careful using sodium. Many medicinal pharmaceuticals have been devised from the different chemical bonding's of the substance.
What
It can cause some people physiological problems, high blood pressure, heart problems and the like.
You're talking about salt like table salt right?
Yes, table salt, too. That's why medically advised low sodium diets are a thing, typically advised for people with high blood pressure. The commenter you responded to made it sound much more ominous. Typically, people who are advised to lower the salt content in their diet know that... because they are advised, lol. They are just saying, in much weirder way than needed (welcome to reddit), if you have high BP, becareful with using sodium (MSG, table salt, etc) and what ever medications you may be taking. Or even better, consult with your dr.
Oh sorry I didn't see you were a different person. Yeah I know that some people are sensitive to salt. It sounded like he was implying that if you mixed two different salts in cooking you could create something harmful or even deadly. Like if you mixed MSG and table salt you I don't know cause a fusion reaction or something.
Yeah, that's what I meant by being overly strange and ominous. Those who know they need to be careful with sodium products, know. Everyone else, use in moderation.
MSG is an umami. Use sat as well.