Note the INCREDIBLY large bag of MSG from Tescos!!!
They love this stuff - their bag of salt was only 200g, but the MSG bag was 900g and boy!! was it sprinkled on with a lavish hand. Having said that, the jiaozi were incredibly tasty - so it does work!
So, today, while I'm doing my shopping at the Chinese American Market in Cranston RI, I spied a bag and grabbed it for tonight's Sichuan meal. And now I'm wondering about how to use it, where to use it, and the like.
Please note: this is not a topic to debate the science of MSG's effect on humans, the ethics of including it in your food if diners don't know, and so on. It's a topic devoted to using it to best effect in your cooking -- Chinese and otherwise.
So how do folks use MSG? Do you measure? Pinch n toss? What sorts of dishes are best for it? What sorts aren't?