itsjoannotjoann wrote on 11 Oct 2006 in rec.food.cooking

>
>
> On Oct 11, 11:57 am, "Jke" > wrote:
> > I'd make the soup, then add to the plate to taste - by the drops.
> > It's very salty.
>
>
>
> I added less than a tablespoon to the finished soup which was a
> gigantic pot and it turned out great! I do think if I had added a
> full tablespoon or more it would have been too salty to eat. That's
> some powerful stuff and I had held back on the salt when I was making
> the soup. This will lunch this week for myself and my co-worker.
>
>

So the maggi added some pizazz to the soup? It was a taste success? If so
I'm happy for you. I like it, I add 2 dashes to a 16 qt stockpot of many
soups. To me it adds more flavour than worechestshire sauce. I have the
Costco industrial sized bottle. Had the same bottle for several years and
I make big batches (3 to 4 gallons at a time) of soup at least twice a
month.

Next we'll have you trying fish sauce, another favorite of mine, but in
stirfries with oyster sauce.