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Old 07-03-2008, 10:59 PM   #1
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Maggi seasoning... how does it taste?

anyone here ever use maggi seasoning?


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Old 07-04-2008, 12:11 AM   #2
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I have used it - but it's been years. You might read this about the flavor of Maggi's Seasoning Sauce on the Cook's Thesaurus website ... just scroll down until you find it.

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Old 07-04-2008, 04:01 AM   #3
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I just went to the cabinet to get my bottle to answer your question and list ingredients, but it's not maggi.
It's Knorr Caldo de Tomate.
So I looked up the site Michael just did.
They're not the same stuff.
So check that site out.
Sorry I couldn't be more help.
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Old 07-04-2008, 07:17 AM   #4
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I keep it in my cabinet....I like it in stir fry type dishes...it taste goooood!
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Old 07-04-2008, 07:42 AM   #5
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Can you make your own?
Not that there's anything wrong with that.....
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Old 07-04-2008, 07:48 AM   #6
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A major ingredient in Maggi is hydrolyzed protein, which is a sneaky way of saying MSG, in case that matters to you (it does to me).
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Old 07-04-2008, 09:34 AM   #7
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The original maggi seemed to taste mostly like the herb lovage. The stuff made in China doesn't seem to be quite the same
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Old 07-04-2008, 09:37 AM   #8
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i'm gonna have to check out lovage. thanks, jp-bill.

i was wondering what changed.

i like the old stuff on broiled steaks.
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Old 07-04-2008, 12:27 PM   #9
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I have it in my cabinet and I think it is older than me even though I use it regularly. It is definitely concentrated so a little does a lot. I love the stuff.

I don't make any connection of MSG (which I hate) with hydrolyzed plant protein defined as a protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis.
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Old 07-04-2008, 12:30 PM   #10
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I have been using this product since I can remember. We always have it in the house since it first came out. It is good. I like it very much. We usually use it into dips for little Asian meat rolls but I'd use it on most of my food when I have Asian if it will not be that expensive. Short of that, if I ran out, I will mix dark soy sauce with lemon and a bit of sesame seed oil...

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