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MSG?
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Topic: MSG? (Read 2000 times)
billythekidrock
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MSG?
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on:
November 17, 2010, 06:05:37 PM »
Anyone adding this to their homemade sausages?
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WCTaxidermy
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Sourdough
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Re: MSG?
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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
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billythekidrock
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Re: MSG?
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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.
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MikeWalking
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Patches Pal
Re: MSG?
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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.
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Last Edit: November 18, 2010, 05:01:02 PM by MikeWalking
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billythekidrock
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Re: MSG?
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Reply #4 on:
November 18, 2010, 04:39:08 PM »
Yea, that was a slight concern I had.
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runamuk
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Re: MSG?
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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....
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robodad
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Re: MSG?
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Reply #6 on:
November 18, 2010, 04:47:25 PM »
I have heard that powdered milk will make a big difference in the taste !!
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billythekidrock
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Re: MSG?
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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.
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Re: MSG?
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Reply #8 on:
November 22, 2010, 08:20:30 PM »
No reason to add it if you're a good chef.
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Last Edit: March 16, 2011, 10:21:43 PM by Bean Counter
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