Quantities of salt and MSG for a chicken stock substitute

I am making a stew, so all I am after in the stock substitute is some saltiness and umami. What would be the correct ratio of water, salt and MSG for this purpose?

I can just attempt to make this by taste, but some input from the community would help me a lot. I am brand new in terms of using MSG as an ingredient.

stock broth msg

Best Answer

I think you need to use MSG by taste. If you are too heavy handed, your stock will wind up tasting more dashi-like...probably something you don't want in a stew. If you are new to MSG, to get a handle on it do a bit of a taste test on the end of your finger. Compare salt, MSG, and a salt/pepper mix. When you understand the taste perceptions, you can better season your final product. By the way, you can always add more once the dish is complete...you can't remove too much.

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How can I add flavor to chicken stock?

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

What seasonings do you put in chicken stock?

I even peel the carrots for better flavor in the broth. Parsley, thyme, bay leaf, garlic and peppercorns: herbs and seasonings give the broth great savory flavor. Cold water: always use cold water, which helps keep the broth clear and prevent it from becoming cloudy.

Does chicken stock have MSG in it?

Most of the chicken stocks contain additional MSG (Monosodium Glutamine). Hence, many of us have this perception that adding chicken stock is \u201cno good\u201d. However, don't forget you can always get the NO MSG added type.

What can you substitute for chicken base?

Chicken bouillon, chicken stock or chicken broth are all great substitutes for chicken base.

Why MSG SHOULD be in EVERY Pantry | MSG vs SALT

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