Buzz
At this point, we should all be totally comfortable with monosodium glutamate, the umami-enhancing compound commonly known as “MSG.” It won’t cause you a headache, it won’t numb your arms, but it will make you want to eat a whole head of roasted broccoli in one sitting. Here’s why (and how) you should incorporate the world’s most savory crystal into your cooking.
Monosodium glutamate is not harmful
As Beth has explained previously, the symptoms of “Chinese Restaurant Syndrome” have never been scientifically proven in controlled experiments. (And if that term sounds a bit racist, that’s because it is.) This is excellent news, as it means we can indulge in the delightful mix of sodium and glutamate with carefree joy, not just in Doritos, but in our homemade dishes as well.
When using MSG, it's important to be cautious.
MSG isn't as simple to purchase as salt; you won't find it as readily, but it's still easy enough. Look for a bottle of Accent at the store or a bag of Ajinomoto online. It's just as simple to use. However, as with sodium chloride, it can be tempting to overdo it. Once you discover how versatile MSG is in enhancing flavors, you might want to use more. The secret is moderation—usually, 1/4 to 1/2 teaspoon is enough for a dish serving four to six. Overdoing it can result in an unpleasant, synthetic taste. For a single serving or a drink, begin with a pinch, then adjust as needed. (I suggest tasting a bit on its own to understand its meaty, subtly sweet, and savory flavor.)
What should you pair it with? Virtually any savory dish (and some desserts) can benefit from a little umami. If you’d use soy sauce, Parmesan, or even think 'a bit of fish sauce/tomato paste/nutritional yeast would be good here,' MSG will be a perfect addition. Need ideas? I’ve got plenty.
Take salted caramel to the next level.
Salted caramel had its time in the spotlight. Now it's MSG caramel's turn to shine.
Enhance your tomato sauce
I’ll admit it—I’ve never left Marcella Hazan’s three-ingredient sauce alone. It's good as is, but I've always found myself adding garlic, wine, fish sauce, or something else to give it an extra kick. This Friday, I threw in 1/2 teaspoon of MSG, and it was fantastic. (Fun fact: My boyfriend, who’s never been fond of Hazan’s sauce, liked it so much he ate the leftover cold sauce while standing over the sink. Or maybe that's more amusing than noteworthy.)
Upgrade your garlic bread
Want to take your garlic bread to the level of mid-tier restaurant perfection? Sprinkle a bit of MSG on top, just like you would salt. If you’re working with a breadstick or biscuit, brush them with a little butter first so the crystals have something to adhere to.
Boost your popcorn
This one is straightforward. Just sprinkle a few pinches, toss, taste, and adjust as needed.
Making roasted vegetables more exciting
I’m joking—roasted vegetables are already delicious, but I couldn’t stop eating the broccoli I coated with MSG. For every few servings, toss the vegetables with 1/8 teaspoon of MSG, plus a couple of tablespoons of olive oil and salt.
Enhance the meaty flavor of soups and stews
Half a teaspoon is enough for most hearty dishes. I especially enjoy it in tomato soup, chili, and any bean-based recipe.
MSG will make you fall in love with ground turkey.
You can add MSG to other ground meats, but none benefit from it as much as ground turkey. Use 1/2 teaspoon per pound.
Whip up an indulgently dirty martini.
To elevate the savory notes of an olive-infused martini, sprinkle a pinch of MSG into your ice-filled stirring glass, along with 2 1/2 ounces of gin, 1/2 ounce of dry vermouth, and 1/4 ounce of olive brine. Stir, strain, and enjoy. (A dash also works wonders in a Bloody Mary.)
Take your dips, dressings, and spreads to the next level.
Add a little to your homemade onion dip, dressings, pimento cheese, bean dip, or just plain cream cheese. (I tried it with cream cheese on Sunday morning, and it was amazing!)
Make your airplane meals more flavorful.
Flying reduces your ability to taste sweet and salty flavors but boosts your sensitivity to umami. This explains why tomato juice is so popular on planes, and why I always carry a small container of MSG when I travel. If savory is all you can taste, why not enhance your food with the most savory ingredient available?
Give bland, off-season tomatoes a lift.
I know it's a bit foolish to mess with tomatoes at this time of year, but sometimes I can’t resist, and I end up with a few tasteless, red orbs. However, since glutamate is one of the key flavors that make tomatoes so great, a light dusting of it can make even off-season tomatoes edible—if not downright delicious.
