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this post was submitted on 12 May 2024
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My solution to making home cooking taste better than fast food was buying a fat sack of MSG and using it in everything. Truly it’s the king of flavor.
I mean, that's basically what restaurants do...
My friends and I were hanging out at my mates' place (he used to work as a line cook), he made us all pasta and it tasted amazing.
Turns out the secret was to add a scary amount of butter, and then add some more.
Salt, butter and MSG is the secret behind half the restaurant industry.
Sugar too.
The calories don't count if somebody else adds them behind closed doors.
Pretty much. But publicly MSG still has that “ooo scary and harmful” stigma to it. It’s no more harmful than salt or sugar, but some weird racism against Chinese immigrants in the 40s created that stigma.
"I ate 2 lbs of chow mein, a bucket of orange chicken, and 14 egg roll. the fucking MSG makes made me feel like shit!"
It was invented by Japanese chemist Kikunae Ikeda who studied the chemical basis of kelp. Long story short he ate soup with brown kelp flakes and wondered why the kelp tasted so good, studied it and found msg. He then discovered a way to mass produce it from wheat and soy.
Man was a food genius