Tips on Cooking with MSG
much MSG to use:
There's an easy "rule of thumb" for using MSG.
1/2 teaspoon per pound of meat.
1/2 teaspoon per 4-6 servings of vegetables/casserole/soup.
more than the recommended amounts of MSG doesn't make food taste
even better (and it isn't dangerous health-wise, either.) In fact,
using too much can actually
cause a decline in flavordefinitely not what you're
a low sodium recipe with MSG:
If you are on a strict reduced-sodium diet, you'll need to have
your dietitian look at the recipe and calculate the sodium content
to see if it fits into your diet.
you're just trying to cut back on sodium in your diet, MSG can
definitely help add flavor to your food while keeping sodium levels
in check. How? By cutting back on the amount of table salt used
in a recipe, and adding a little MSG, you can boost the flavor
of the dish with very little sodium. Getting the dish to taste
exactly as you like may take some experimentation, but it's not
difficult. Here's an example of how to do it.
a soup recipe that yields 6 servings calls for 1 teaspoon of salt,
cut it back to 1/2 teaspoon and add 1/2 teaspoon of MSG to it.
This change would result in a "savings" of 900 mg of
sodium, or 150 mg of sodium per serving.
recipes in this way is an easy way to lower your sodium intake
without giving up taste. Try it!
to add MSG to a dish:
Generally MSG is added to foods before or during cooking and not
at the table. For steaks or other meats, sprinkle it on before
cooking at the same time you season the meat with salt, pepper,
etc. For casseroles, soup or vegetable dishes, you'd add MSG during
the cooking process.
to find MSG at the supermarket:
It's usually sold in the seasoning section of the supermarket
or in the ethnic foods section. If you have trouble locating it,
ask a store employee or the store manager for help.