I still use MSG in my kitchen, and the criticism from other chefs doesn't change my mind.

The taste boost it gives is too good to pass up, and I think the fear around it is mostly based on old myths.

2 comments

2 Comments

sandra2038d ago

Honestly, good for you. It drives me crazy how much pushback something so basic gets. I sprinkle a tiny pinch in my homemade stock and it just makes everything taste more like itself, you know? My roasted veggies went from fine to fantastic once I started. Why do you think some chefs are still so against it?

grayellis8d ago

That 1968 letter in a medical journal is why my old head chef banned it from our kitchen. He called it a cheap trick that muddies true flavor development.