I've started experimenting with adding Accent to my rubs/dry brines. My rule of thumb is about 1:8 to 1:10 MSG to Morton's Kosher salt. For example, if I have a 2.25-pound Tri-Tip, I might use a teaspoon of Morton's and 1/8 teaspoon of Accent.
People weird out over chemical names, not thinking about the fact that monosodium glutamate is a naturally occurring substance and the fact that the chemical name for table salt is sodium chloride. Anyway, I like it in very *small* doses.
Thoughts on this? Here are a couple of pics of this very juicy 2.25-pound Tri-Tip I cooked tonight. My taste buds had a party.
Looks good to me. As far as MSG goes, You go for it. MSG is the white stuff that forms on seaweed.
I think I will pick some up. Thanks for the reminder.
Now I thinking about how to pair MSG with PBR.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Did you happen to leave a portion of the tri tip without to do a comparison? Just curious? My grandmother use to put Accent on everything! Way back in the day, when MSG was bad!
barelfly I did not leave a portion without MSG and I also added some onion powder to my spice mix. I broke the cardinal rule of only changing one thing at a time. But I knew it would be delicious! š
Iām laughing at myself a bit because my parents are both scientists, and I have a strong background in the sciences. But I just wanted to make delicious food!! š And, that it was...
Beautiful looking Tri-Tip. Juicy, nicely cooked. My mother used Accent all the time. I do too. It's a good flavor enhancer and a little bit goes a long way. Like salt . Again, beautiful TT.
As long as you use it moderation no harm no foul.
MSG has gotten a really bad rap over the years like salt has in peoples diets.
I stay away from it, find it makes me really thirsty.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I keep Accent in the pantry for recipes that call for it. Cosidering it was extracted from seaweed over 100 years ago by a Japanese scientist, its pretty natural. All the stuff about MSG in Chinese food causing migraines has been debunked, but some people still freak out over it that don't know better.
I believe that MSG is currently extracted from wheat or something other than seaweed BTW.
. Again, beautiful TT.
Comment