Additive - Monosodium Glutamate

MSG

Monosodium Glutamate - almost anything you use salt with can benefit from a little MSG. Vegetables, meats, starchy dishes such as pasta, all benefit greatly. Pork and turkey become nearly unrecognizably tasty with a little MSG and gravies shouldn't be made without it.

• 1/2 Teaspoon per pound of meat - added before cooking
• 1/2 Teaspoon per 4-6 servings of vegetables, casserole, soup - added while cooking
• Reduces or eliminates the amount of salt needed - if a recipe calls for  a table spoon of salt, you may substitute a teaspoon of MSG. (If you use your normal amount of salt and add MSG you might not care for the outcome. MSG isn't salty, but the savoriness that MSG adds just makes extra salt unpleasant
• Add MSG at the same stage of cooking that you would ordinarily add salt. Taste the item you're making and then add salt to taste - you will find you will need less salt - usually about half or less. Using more than the recommended amounts of MSG doesn't make food taste better but can actually cause a decline in flavor.