26
I still use MSG in my kitchen, and the criticism from other chefs doesn't change my mind.
The taste boost it gives is too good to pass up, and I think the fear around it is mostly based on old myths.
3 comments
Log in to join the discussion
Log In3 Comments
sandra2031mo ago
Honestly, good for you. It drives me crazy how much pushback something so basic gets. I sprinkle a tiny pinch in my homemade stock and it just makes everything taste more like itself, you know? My roasted veggies went from fine to fantastic once I started. Why do you think some chefs are still so against it?
5
grayellis1mo ago
That 1968 letter in a medical journal is why my old head chef banned it from our kitchen. He called it a cheap trick that muddies true flavor development.
1
faith_adams21mo ago
Oh man, that reminds me of my grandma's cooking. She swore by a splash of cheap white wine in her gravy, said it woke everything up. Guess some old school rules just get baked in deep, you know?
10