processhead how do you know how much of it to add to anything. Does she add it like you would salt, or is there a formula to use. I bought a bag of MSG from waltons to try, but not much info on the bag or on the website.

So after a little discussion, she says she uses approximately 1 tsp of MSG per 6 lbs of ingredients.

processhead how do you know how much of it to add to anything. Does she add it like you would salt, or is there a formula to use. I bought a bag of MSG from waltons to try, but not much info on the bag or on the website.

She is one of those cooks that hardly ever measures anything. Pinch of this, dash of that style of cooking.

FWIR MSG only takes a small amount to bring out flavors. Never see the wife use more than a “dash”.

processhead thanks for the link on MSG. Have you used it before?

I don’t use it in sausage. My wife uses it in all kinds of cooked dishes though. She keeps it right next to the salt, pepper and the fish sauce.

I have never done it, but if you have caul fat, you can wrap it around roasts or other lean cuts to add moisture while cooking. Similar to larding or barding.

On a “Meat Eater” episode, Steve shows how he harvests caul fat from a deer or some other big game animal and uses it to prepare a cut of meat for the table.

http://www.yellowbirchhobbyfarm.com/how-to-prepare-caul-fat/

kyle You want to be careful with MSG, it’s is made from Papaya which also contains Bromelain and will denature proteins. It will eat casings if not careful. I learned that lesson from pineapple that has not been processed. Bromelain become inactivated after between 140-150 degrees, that is why they can use it just before you grill.

I don’t think Papaya is the source of MSG now. The link shows the current process for making MSG.

https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg#:~:text=How is it made%3F,such as tomatoes and cheeses.&text=Today%2C instead of extracting and,make yogurt%2C vinegar and wine.