MSG: A Flavor Revolution Revisited

Remember when monosodium glutamate (MSG) was the culinary villain? Times are changing! Recently, I rediscovered this flavor enhancer during a scrumptious dinner made by my wife, Elisabeth, featuring Sohla El-Waylly's 'hot and tingly' smashed cucumber salad. It combined cucumbers, chili crisp, rice vinegar, and—you guessed it—MSG. This little ingredient packed such a savory punch that I couldn’t help but wonder if Elisabeth was hiding the bowl from me!

Throughout my culinary journey in North America and Europe, MSG hasn’t graced my kitchen often, but its resurgence is hard to miss, especially in the latest cookbooks that celebrate its unique umami qualities.

A Culinary Comeback: New Cookbooks Embrace MSG

One standout work is "Salt Sugar MSG" by Calvin Eng and Phoebe Melnick, a treasure trove of Cantonese-American delights. Chefs like Tu David Phu and Soleil Ho have also championed MSG in their cookbooks, including the aptly titled "The Memory of Taste," while Meathead Goldwyn makes a persuasive case for its use in "The Meathead Method."

Cooking with MSG: A Flavor Journey

Using Eat Your Books, I looked up MSG in my cookbook collection, and it was surprising to find that nearly all exciting recipes leveraged its power. El-Waylly uses MSG not just in that tangy salad, but also in cauliflower soup and a pistachio ranch dip. Meathead swears by it for chicken and even mac and cheese. Calvin Eng keeps MSG close at hand, proclaiming, "I have a little MSG heart tattoo to show my love for it!"

Unlocking Umami: The Science Behind MSG's Power

Chef-turned-scientist David Zilber explains MSG’s magic succinctly: "When added to food, it enhances flavors, making bland ingredients more palatable and enticing." This primal hack makes for delicious, moreish meals that leave you craving more.

The Controversy: Debunking MSG Myths

Despite its benefits, MSG has faced stigma stemming from an outdated narrative about 'Chinese restaurant syndrome.' This myth originated from a single anecdotal report back in 1968 but hasn’t been scientifically substantiated. Nowadays, most experts agree that, like anything, moderation is key.

Join the MSG Normalization Team!

As chefs like Calvin Eng advocate, it’s high time we normalize MSG in home kitchens. Inspired by cookbook experimentation, I’ve whipped up everything from crunchy popcorn dusted with MSG to a delectable bagel topped with cream cheese, smoked salmon, and a sprinkle of MSG magic. It's a game-changer!

So, are you ready to embrace the umami explosion? Let’s elevate our culinary skills together! Keep a jar of MSG next to your salt, and let the flavor revolution begin!