- Using MSG (monosodium glutamate) gives flexibility for reducing the salt in recipes. Play around with reducing the salt while adding a sprinkle of MSG. Often it’s possible to reduce the overall sodium in a recipe by almost half without diminishing the good taste.
- MSG harmonizes well with salty and sour tastes, but it contributes little or nothing to sweet or bitter foods.
- Where does MSG work best in recipes and in cooking? Think meats, poultry, seafood, vegetables, soups, casseroles, egg dishes, gravies and sauces.
- MSG is added to foods before or during cooking. Add it at the same time during the cooking process as you would add salt, pepper or other seasonings.
- Approximately one-half teaspoon of MSG is an effective amount to enhance the flavor of a pound of meat or four-to-six servings of vegetables, casseroles or soup.
- As with all flavorings and spices, taste levels may vary from individual to individual.
- Likewise, don’t overdo. Overuse of MSG or other seasonings may result in an undesirable taste.
- MSG makes good quality food taste better, but will not improve the flavor of poor quality food.
Note: Popular brands for MSG that you can most likely find in your local grocery store in the spices/seasonings section: Accent, Ajinomoto or Vedan brand