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Post by Silver on Jul 25, 2021 15:52:36 GMT 1
I speculate that 2 metric certified measuring TSP's of MSG should be ~8 to 9 grams. Any idea as to whether or not this is in the ballpark?
The molecular weight of MSG monohydrate is 187, and the molecular weight of NaCl (salt) is 58. And the molecular weight of sodium is 23. Therefore:
23/58 = 0.3966 (which means that 1 gram of salt has 0.3966 grams of sodium)
23/187 = 0.1230 (which means that 1 gram of MSG has 0.1230 grams of sodium)
0.3966/0.1230 = 3.2244
So you need to add 3.22 grams of MSG to add the same amount of sodium as 1 gram of salt delivers.
From a sodium balancing perspective, 3.22 grams of MSG must be added for every single gram of salt removed.
So if I was previously at 3.6 grams of MSG and 32 grams of salt, and I want to reduce the salt to 30 grams, in order to deliver the same amount of sodium I would need to bump the MSG level up to 10 grams.
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Post by deepfriednew101 on Jul 25, 2021 15:56:02 GMT 1
I would think it can only be positive. There are some who think MSG is bad and they claim to have side effects I maintain this Level of though with MSG.
Campbell's Soup and Kraft Food Group were the LARGEST contracts for MSG in the late 1930's PRIOR to the stopping of the shipments of MSG at that time.
when MSG started to arrive in the USA in 1949 and a USA Office for Amojo MSG in the USA. THE FIRST contracts they had were AGAIN for Campbell's and Kraft.
They ONLY could supply those 2 Companies with the MSG that was supplied to the USA. There was Very little retail sales of MSG it was reserved for manufacturing and restaurant wholesale. The smallest salable size was 6 LBS. It was not until Ac'cent made a retail size shaker bottle, that it became a house hold item.
which also Proves a statement that CHS mentioned it was on every house shelf. MSG was NOT on every house hold shelf and was not available until 1957ish to retail EVERYWHERE.
when people say they have a ISSUE with MSG politely ask them this question what is there favorite Campbell soup and what is there favorite Potato chip flavor?
when they answer what flavor of either and you have determined that they eat those 2 items or Cheetos ETC ETC you tell them that DO YOU know the soup or the potato chips have more in it then 1 serving of the Chinese's food you claim make you sick.
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Post by Silver on Jul 25, 2021 16:11:28 GMT 1
I look at it this way. Asian's live noticeably longer on average than American's, and Asian's eat boat loads of MSG over a lifetime by comparison to American's.
Also, why does MSG gut syndrome strike American's, and not Asian's?
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 25, 2021 21:33:20 GMT 1
I have been using about 7g MSG into the 2 cup flour mixture. As mentioned once I have a recipe I like I may also start increasing the MSG a bit in favor of less salt. And move to a low sodium salt too.
As far as seasoning salt goes. Normally I can get Lawry's and Hy's. I'm don't like Hy's for this recipe as I find it's a little more "red" colored than I want but more so for me. It has a stronger garlic taste. I much prefer Lawry's however the other day I ran across a no-name version (Deepfried101 - Think No Frill's, Loblaws etc)seems a bit more "yellow" in color than Lawry's and I find it quite balanced (and cheaper). I used it in my last recipe but realized later on that it references 1/4 teaspoon to be 1g. For the recipe based on Sexton's above I could most likely go to 3/4 teaspoon of this Seasoning Salt and then cut back appropriately on the over all salt level as required.
Another test after I try the mixture with cinnamon I have melding.
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Post by Silver on Jul 26, 2021 1:10:50 GMT 1
I just tried 10g. MSG in a 200 gram flour recipe, and it was fine. Will try 7g. next time and report if 10 is better.
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Post by deepfriednew101 on Jul 26, 2021 6:15:59 GMT 1
I will the no frills brand
I test so many spices another will not matter LOL LOL
I would go 10 and work around the 10 g MSG
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Post by dryandra on Oct 2, 2021 3:00:43 GMT 1
Not sure if these are available in other countries, but in Australia Arnotts have just brought out a Shapes fried chicken flavoured biscuit.
The seasoning they use on the biscuits taste just like KFC original chicken.
They should make a seasoning for fried chicken with this biscuit seasoning.
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Post by deepfriednew101 on Oct 2, 2021 15:22:08 GMT 1
Just like the Aussies to without the Chicken Salt, and Vegemite.
would be nice to have great Biscuits in Canada. KFC Biscuits are a basic Biscuit but nothing special
Making homemade with a butter brushed over as soon as out of the oven and makes it better
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Post by Silver on Oct 12, 2021 11:59:31 GMT 1
Deepfried101: Interestingly enough I have done a bit of work based on the above post. Lumpy had posted his clone version of Sexton's Poultry Seasoning as: 2 tsp Sage 3/4 tsp Coriander 1/2 tsp Allspice 1/2 tsp Ginger 1/2 tsp Thyme 1/2 tsp Marjoram 1/8 tsp Black Pepper 1/8 tsp Savory I had proposed based on the above recipe OR could have started out as: 5 teaspoons of Sexton's Poultry Seasoning (recipe does make 5) 2 1/2 teaspoons of White Pepper 2 teaspoons of Black Pepper 1/2 teaspoon Seasoning Salt (Garlic and Onion) 1/2 teaspoon Cloves 1/4 teaspoon Cayenne Pepper 1/8 teaspoon Savory This would be added to ~2 cups of flour (flour, leveling agents, powdered egg or whatever you like) 6-8g of MSG approx 48g Salt Based on the posts you made about Red Pepper & Cayenne and Chili Pepper. I considered it could be 1/4 teaspoon of Cayenne mixed with 3/4 teaspoon of paprika? @fig, did you ever deep fry chicken with exactly the recipe you proposed above? If so, how did it turn out? |
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 12, 2021 13:28:39 GMT 1
I did. It was good. I didn't think it had the "note". However, I have changed my cooking methods enough it warrants another go at some point. Probably a tweak or 2. Like using by red pepper blend in place of just cayenne. Bump up the MSG a hair as well. A solid good recipe for chicken at any rate
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