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Author Topic: MSG?  (Read 1992 times)

Offline billythekidrock

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MSG?
« on: November 17, 2010, 06:05:37 PM »
Anyone adding this to their homemade sausages?




Offline WCTaxidermy

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Re: MSG?
« Reply #1 on: November 18, 2010, 01:39:46 PM »
I haven't used it in my home made sausage, but I do use it on my home made rub for my tri-tip recipe.  Is there something I should know about that I don't?  Thanks.  John

Offline billythekidrock

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Re: MSG?
« Reply #2 on: November 18, 2010, 04:09:22 PM »
Nothing to know. I was just curious if it made that much of a difference in taste.




Offline MikeWalking

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Re: MSG?
« Reply #3 on: November 18, 2010, 04:31:43 PM »
Some people can be very sensitive to it and have something like an allergic reaction.  Fever spike, burning neck pain, dizziness.  Chinese restaurants have been notorious for it.
« Last Edit: November 18, 2010, 05:01:02 PM by MikeWalking »

Offline billythekidrock

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Re: MSG?
« Reply #4 on: November 18, 2010, 04:39:08 PM »
Yea, that was a slight concern I had.




Offline runamuk

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Re: MSG?
« Reply #5 on: November 18, 2010, 04:45:49 PM »
one way to see how big a difference it makes is to do a side by side comparison and yeah some people are allergic to it...same with sulfites in wines some people dont tolerate them...
MSG is sort of like salt on steroids....

Offline robodad

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Re: MSG?
« Reply #6 on: November 18, 2010, 04:47:25 PM »
I have heard that powdered milk will make a big difference in the taste !!  :dunno:
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Offline billythekidrock

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Re: MSG?
« Reply #7 on: November 18, 2010, 05:04:46 PM »
Powdered milk is often used as a binder, but I prefer soy protien if I am using a binder. It can help in moisture retention.




Offline Bean Counter

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Re: MSG?
« Reply #8 on: November 22, 2010, 08:20:30 PM »

No reason to add it if you're a good chef.
« Last Edit: March 16, 2011, 10:21:43 PM by Bean Counter »

 


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