Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

NP-its just a type of salt with more umami that tastes amazing-why is that akin to a processed product that doesn't taste that great?

Because it's a processed product. We all know this. We can get umami flavor using real food choices.

LOL!!!

DCUMER: "It's processed. ewww"
DCUMER: *eats cheese*
DCUMER: *eats pasta*

So what did you end up trying OP?

Anonymous wrote:A bit of fish sauce. And a bay leaf.

+1. Like 1/4 tsp in a big pot. You might try this easy recipe which is now in our family rotation:

https://www.seriouseats.com/recipes/2016/12/basic-ragu-bolognese-recipe.html

Carrots for the sugar. + Good red wine.

Fennel

Try umami powder. It's basically a ground mix of all sorts of things that naturally contain glutamates: mushroom, tomatoes, miso, etc. In other words, MSG for snobs.

https://nuts.com/cookingbaking/powders/vegetable-powders/umami/4oz.html

Throw a dirty canned anchovy (just one) into the pot

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

NP-its just a type of salt with more umami that tastes amazing-why is that akin to a processed product that doesn't taste that great?

Because it's a processed product. We all know this. We can get umami flavor using real food choices.

So do you not use table salt? NaCl is processed to get it from the sea into a little shaker in your kitchen.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

NP-its just a type of salt with more umami that tastes amazing-why is that akin to a processed product that doesn't taste that great?

Yes, all professional chefs understand that glutamates are important to flavor. Without glutamates, you have no umami, and thus no sense of savoriness. Sometimes the ingredients you use (cheese, nuts, mushroom, different meats) contain enough glutamates to balance the dish. Sometimes you have to add it in its purest form (MSG). It's no different from adding sea salt or sugar to boost the power of ingredients that contain too little of the amount you need. If you think most of the food you eat at restaurants (not just Chinese) doesn't contain MSG, I have a bridge to sell you in Brooklyn.

Anonymous wrote:Msg (seriously)

Hell yes