SEEING-TO-BELIEVE
Head Chef
i'm writing a little article about MSG.
i'm wondering how to answer the question about how much of msg should be added to different foods
any ideas about that,
i already gave an example about using it in thick red lentils soup in the amount of 1 to 2 teaspoons for each cup of dried lentils.
i've wrote that if you are using tomato paste for instance you should cut the amount of msg in half.
any insights on how to help others figure out the amount to use?
i'm wondering how to answer the question about how much of msg should be added to different foods
any ideas about that,
i already gave an example about using it in thick red lentils soup in the amount of 1 to 2 teaspoons for each cup of dried lentils.
i've wrote that if you are using tomato paste for instance you should cut the amount of msg in half.
any insights on how to help others figure out the amount to use?