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Accent (MSG)

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    Accent (MSG)

    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.

    Click image for larger version

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    #2
    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.

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    #3
    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!

    but curious as to what yo thought. Looks great!

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    • Charley Langer
      Charley Langer commented
      Editing a comment
      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! šŸ˜‚

      Iā€™m 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!! šŸ˜‚ And, that it was...

    #4
    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.

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      #5
      Lots of rubs include MSG as an ingredient. So I use it when it's in the rub.
      Last edited by Old Glory; January 12, 2021, 12:13 PM.

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        #6
        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.

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          #7
          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.

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