Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Pappymn on January 11, 2015, 02:33:56 PM
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Costco had a giant bottle for 5 bucks do I tossed it in the cart. Did some reading and a lot of people swear by this stuff. And a little goes a long way.
Any opinions or uses here?
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We take several long weekend road trips to New Glarus,WI, Little Switzerland. Anyway, most of the Swiss people we've met use it daily in their ethnic cooking.
Other than that Pappy, I got nuttin'!
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Most steaks that I eat get nothing but salt and pepper. Occasionally, if I get a real lackluster piece of meat I put a little worcestershire sauce on my plate and put a few drops of maggi seasoning in it. This adds tons of umami type flavor. I found it making a Harry Soo recipe.
I believe I've read that a number of cultures claim it as their own for its primary use as a flavor enhancer.
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Pappy I have used it but didn't like the fact it has MSG in it. It was created in Switzerland but is widely used world wide. If you don't mind MSG it gives a umami flavor and use a lot of different ways. Her eis a link with some info. http://www.thekitchn.com/ingredient-spotlight-maggi-sea-91316 Don
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I've used it when making some Thai foods. To have left it out would have reduced the flavor.
Here is another view of the "MSG controversy."
http://www.nytimes.com/2008/03/05/dining/05glute.html?ex=1220846400&en=f453a8cf5f2270e7&ei=5087?excamp=NYT-E-I-NYT-E-AT-0312-L5&WT.mc_ev=click&WT.mc_id=%20NYT-E-I-NYT-E-AT-0312-L5&_r=0
I really don't like getting involved in these "controversies" as usually the amount of time it will take to sort it all out will exceed my life time... ;) ;D
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Good stuff use it in place of "Worcestershire sauce" soy sauce etc. There are a few different seasonings depending on country of origin. I prefer the French.
MSG gets a bad reputation, the stuff occurs naturally.
That's why Parmesan cheese makes everything taste great.
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I've used it when making some Thai foods. To have left it out would have reduced the flavor.
Here is another view of the "MSG controversy."
http://www.nytimes.com/2008/03/05/dining/05glute.html?ex=1220846400&en=f453a8cf5f2270e7&ei=5087?excamp=NYT-E-I-NYT-E-AT-0312-L5&WT.mc_ev=click&WT.mc_id=%20NYT-E-I-NYT-E-AT-0312-L5&_r=0
I really don't like getting involved in these "controversies" as usually the amount of time it will take to sort it all out will exceed my life time... ;) ;D
I think the controversy began with the fear that everyone was sensitive to the same levels of glutamate - which we are not. ( upon reading the article - the author did not understand that MSG is not glutamate. MSG is the combined sodium molecule + glutamate - and may/may not be a problem for most folks. Your mileage may vary ;))
I have bought products that have MSG in them, and on occasion I will use them. I don't overdo it because I do have a concern that it is possible for us to become sensitized to MSG. That is not the same thing as allergic, but - the resulting issues a person may have can be the same.
Glutimates are found in mushrooms, and veggies that have cooked long enough to release the glutamates that are normally bound chemically in them. When we add a little salt while cooking any natural glutamate containing food - we can make MSG. Why do you think that slow cooked soups and stocks taste so good? That good old Umami comes from those glutamates ;D
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The link I gave was pro using Maggi and just some info on it with some recipes for Pappy. I am like T I will use products that contain MSG but don't go out of my way to use a lot to add to my food. I would never say it is not good for you but my wife has an aunt and her daughter that get sick if eating food that has it added. I figure if mother nature creates it while I am cooking that's fine! Don
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MSG occurs naturally so I don't believe the fear of it but that is just my opinion.
With that being said I am not familiar with that seasoning Pappy and let us know what you think.
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The link I gave was pro using Maggi and just some info on it with some recipes for Pappy. I am like T I will use products that contain MSG but don't go out of my way to use a lot to add to my food. I would never say it is not good for you but my wife has an aunt and her daughter that get sick if eating food that has it added. I figure if mother nature creates it while I am cooking that's fine! Don
Don,
I agree with both you and T - it is true that we are all different. Some of us have allergies or intolerances to various foods, ingredients, chemicals, etc. What doesn't work for us we should avoid. But, it is not my job to tell you what to eat or not eat.
As Andrew Zimmern says - "If it looks good - eat it!"
D
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As Andrew Zimmern says - "If it looks good - eat it!"
D
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Although Deb won't watch him, I love watching Andrew Zimmern.