Surtock t1_j9tqht5 wrote on February 24, 2023 at 2:29 PM

Reply to comment by ccncwby in [Homemade] Sichuanese Spicy Beef Noods! by ccncwby

This sounds wonderful, and aside from the green peppercorns, I have all of these ingredients on hand. I'll definitely be giving this a go.
One question regarding the sheer amount of MSG. 4tbs! That sounds like a lot in 5L of water. I'm still learning how one uses MSG, but maybe I'm mistaken in thinking that a little goes a long way?
Maybe that has been my issue, I'm simply not using enough.
I have been only using a sprinkling per plate when cooking.

Edit: A word

ccncwby OP t1_j9ttj7e wrote on February 24, 2023 at 2:50 PM

I think people mistakingly use MSG like salt, but the thing is salt has its own very strong flavour. The same thing cannot be said for MSG so it's very hard to use "too much". Instead of imparting it's own flavour into food, it tends to make existing flavours "richer" if that makes sense?

There is definitely a trick to knowing when to use it, and that's if your dish would be improved by having richer/heartier flavours. As to how much, just taste and adjust until it's however you want it to be. Food and flavours are often a personal thing so there's no single right answer 😊

Surtock t1_j9tx5wi wrote on February 24, 2023 at 3:15 PM

I add it to a few dishes when I remember to. I use it sparingly bc I don't want to throw anything out and have to start a new dinner, usually. I do taste as I go, but I worry that the flavor will become more pronounced as this dish comes together or that my taste buds are simply dead compared to my partners. I'm going all in next time!