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Why we just absolutely adore MSG on our dishes is that monosodium glutamate is essentially glutamate, an amino acid naturally present in meat. Add to that all imaginable sugars present in the pan and some nice temperature workup and we got all the things we need for the Maillard reaction to occur. Get ready for some serious killer dish baby! Talk about an explosion of sensory delights! No wonder the Chinese inundate their recipes with MSG!
P.S. I can say I am really inspired by this Julie & Julia movie. Cooking (chemistry!) and blogging. Oh dear. I think I’m gonna have a heart attack. Enjoy your steaks, my fellow readers!