Omelet > wrote:

>In article >,
> brooklyn1 > wrote:
>
>> On Sun, 21 Mar 2010 20:33:45 -0600, Christine Dabney
>> > wrote:
>>
>> >On Sun, 21 Mar 2010 20:29:28 -0600, Omelet >
>> >wrote:
>> >
>> >
>> >>I'm using a little for stuff that I eat too and it's cut back on the
>> >>amount of dressing I want to add to salad items. I need to keep my salt
>> >>intake low, and this has made a difference on meat especially. Meat and
>> >>eggs are two things I tend to want to add more salt to, and MSG seems to
>> >>have curbed that desire.
>> >
>> >Om, you do realize, that MSG is full of sodium? If you think you are
>> >cutting back, you really aren't.
>> >
>> >Christine
>>
>> She most certainly is cutting back, MSG contains 60% less sodium than
>> ordinary table salt... plus it's a much more potent flavor enhancer,
>> so far less salt is needed and in most cases none at all. Using MSG
>> is essentially a simple way to cut ones sodium by better than half.
>
>Sheldon is correct. It is a LOT more potent than salt, so I use less
>and leave the salt shaker alone. ;-)
>
>I'd pretty much lost my taste for high salt except for eggs, pork and
>beef. While I did not use nearly as much salt for them as I used to, I
>still feel I used to much. Now I don't use any at all. Just a light
>application of MSG.

I don't use MSG at the table like a salt shaker. With meats I apply
MSG as I would salt prior to cooking. I find MSG works best cooked
into foods rather than sprinkled on the surface after cooking, then it
just sits there and really doesn't do it's MSG flavor enhancement
thingie. For eggs it depends, if the eggs are beaten like for
scrambled a pinch of MSG beaten in works well, but for ordinary fried
eggs I still use a little salt. MSG works well in dishes where it can
be cooked in, like soups, stews, sauces, but for a hard cooked egg
salt still rules. MSG doesn't work well on salads either but works
exceptionally well with cooked veggies, especially when there's a
little fat involved in the cooking, like nuking veggies with butter,
works well with asparagus, why it works so well with stir fried
.... next you prepare mashed spuds if you add milk/butter add a
smidgeon of MSG and it won't need nearly as much salt at the table,
but freedom fries still needs salt. We're so trained to using
ordinary salt that it can take a while and a lot of experimenting to
learn how to use MSG... for instance MSG doesn't work with pasta
water. So far I haven't found anything that MSG can be sprinkled on
just prior to eating like one does with salt... I can't imagine an MSG
pretzel or bagel or potato chip... MSG simply doesn't work as a
surface seasoning, then you'll mostly taste your own mouth flesh.. And
even though tomatoes contain MSG naturally I don't like tomatoes
sprinkled with MSG. I've never tried but I doubt MSG would work in
baked goods, or anything sweet like confections... not on popcorn, not
on roasted nuts either, Mr. Peanut would shrivel up and die.