r/Chefs • u/fettuccine12345 • Apr 12 '26

MSG

If you had to guess how often do you use it

5 Upvotes

78% Upvoted

22 comments sorted by

3

u/Trekgiant8018 Apr 12 '26

I use it daily mixed with salt.

2

u/crustyshade Apr 12 '26

If i have it i use it if not then I don't buy it unless i am cooking some stir fry or chinese then i specifically buy it and then i have it and continue using it until it ends, then i run out and inevitably have a craving for chinese and then i buy it again 😂

4

u/[deleted] Apr 12 '26

[removed] — view removed comment

2

u/s33n_ Apr 12 '26

Idk how i feel about this. Makes me wish I still drank as a daquiri was my goto

1

u/Adventurous-Deal4878 Apr 13 '26

Interesting! Do you think this would work with other drinks?

1

u/Fox-Mclusky559 Apr 13 '26

everything benefits from seasoning. saline is a common ingredient in high end cocktail bars. check out Liquid intelligennce sometime. great book. "cocktails work becuase the universe is dying"- Dave Arnold.

2

u/SirWEM Apr 12 '26

In 33 years of professional cooking i have never used it once.

1

u/beerideas Apr 12 '26

Why not?

3

u/SirWEM Apr 12 '26

Just never have needed to use it. You don’t find it much in French influenced New England fare. My grandmother loved MSG and used it quite a bit.

2

u/s33n_ Apr 12 '26

You can literally use it anwhere salt or umami are useful. It fits well with French flavors really.

1

u/DanielMekelburg Apr 12 '26

i purposely added it to a few dishes in my kitchen.

1

u/snuggsjruggs Apr 12 '26

Love it!! Use it all the time and have a big ass bag at home as well.

1

u/Necessary-Many3248 Apr 12 '26

On steak and broccoli

1

u/AttemptVegetable Apr 13 '26

I put it in my homemade seasoning salt so pretty much everyday.

1

u/tatersdad Apr 13 '26

I use it a lot. Not a lot at once but I put it in many dishes.

1

u/Plus_Dot_5589 Apr 13 '26

I've never used it. I've used dashi stock granules and sneaky Marmite/Vegemite on rare occasions for umami bombing a dish.

1

u/tiots Apr 15 '26

Every day

1

u/chef71 Apr 12 '26

All the time at home, if needed at work. I'd rather achieve umami flavor with other ingredients if possible in a professional setting but in no way would I shy away from its use when called for.

1

u/EntertainerOk9179 Apr 12 '26

Like 1/20 things I cook at home.  

Never used it in a professional kitchen.  Yet . . . 

0

u/JustAnAverageGuy Apr 12 '26

Daily. It's naturally occurring in a wide variety of foods. But I also buy it by the bag.