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msg in flour for frying

post #1 of 5
Thread Starter 

I put msg in my four for frying but i realize that doesn't really make sense im frying chicken but will it effect my flour adversely I have about 35 pieces to cook so i added about 3 teaspoons to 4 cups of flour with with a sprinkle of salt added.

post #2 of 5

This is a new idea for me Devin. I think of msg as Chinese taste powder...In fact that's how it was labelled on the packet i bought from a Asian supermarket years ago and never used...I'm really interested to know why you use it. a)flavour-wise and b) what kind of cuisine u cook and c) do you get negative feedback from customers who know you use it? and finally, what are the positive reasons for using it?

 

PS I'm wondering why would you need salt too. MSG is very salty

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 5

This is a new idea for me Devin. I think of msg as Chinese taste powder...In fact that's how it was labelled on the packet i bought from a Asian supermarket years ago and never used...I'm really interested to know why you use it. a) flavour-wise and b) what kind of cuisine u cook and c) do you get negative feedback from customers who know you use it? and finally, what are the positive reasons for using it?

 

PS I'm wondering why would you need salt too. MSG is very salty

 

PPS  I'm genuinely interested in MSG's uses...Its been around as a natural product for hundreds of years, but we seem to be scared of it for some reason and dont want it in our food. I look forward to following this thread.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 5
Thread Starter 

to me it brings out the flavor  I'm kinda new to it as well but I did half parts msg and half parts salt i made sure they're in proportion to each other  but i heard it's slightly better i don't know if that's because the person who recommended it was being wary of the (non-existent) side effects

post #5 of 5
Thread Starter 

People say they can tell if you use too much , but if u use it sparingly it will only  boost the flavoring in my opinion. which is why i believe you do half parts salt/msg to disguise it in a way.

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