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TIL glutamate isn’t just a dry chemical powder. Point taken - but does it also come from vegetables, like the recipe above implies?
EDIT: nvm, chicken stock…
Yeah, I’m not a defending MSG or anything, and don’t use it directly, but I always make a big thick stock whenever we have a rotochicken or cook a Turkey.
Glutamate is a natural byproduct of boiling meats when making soup or stock. Mono sodium glutamate is naturally present in cheese and tomatoes.
But also a tiny amount goes a long way. I don’t think we can be trusted to sprinkle it on everything in most of America.
TIL glutamate isn’t just a dry chemical powder. Point taken - but does it also come from vegetables, like the recipe above implies? EDIT: nvm, chicken stock…
Yeah, I’m not a defending MSG or anything, and don’t use it directly, but I always make a big thick stock whenever we have a rotochicken or cook a Turkey.