this post was submitted on 27 Oct 2023
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Regarding MSG. I'm convinced that MSG is a complement to salt. If I had to choose between adding just salt or MSG, I'd go with salt.
I make a "savory salt" mixture that I use in place of salt everywhere except for things like pasta water.
It's 90% salt. 7.5% MSG. 2.5% I+G. All by weight.
If I didn't have I+G, if just do 10% MSG. But the I+G seems to additionally boost the MSG.