food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Use it in everything savory. I've got a pinch pot of coarse salt and a pinch pot of MSG.
Experiment with it a bit to figure out what works for you. You can use less table salt (sodium chloride) if you also use MSG, as it has kind of a similar effect flavor-wise (but not in terms of preservation). Grab a small amount of some broth/stock you like, warm it up, add some salt and MSG in varying amounts to little tasters to get a feel for how it effects flavors.