Got some about 10 years ago

I use it occasionally and sparingly.

The health concerns are bulls**t as glutamate is naturally occurring in all manner of foods and in large quantities in natural breast milk.

In a practical sense it's quite interesting. Gives a kind of rounded flavour to savoury meats and sauces.

I used it for a bit with veggies which sometimes worked and other times kind of amplified aspects of the food I was less keen on.

It's kind of fun to play with, though in honesty I wouldn't say I ever adopted it in an everyday way.

Glutamate naturally occurs in mushrooms and tomatoes, so think about using it to boost flavour where you might have used those two, or don't want to make something tooooo tomotaoey or too mushroomy but have a flavour kick.

A neutral flavour booster where you might have used Worcestershire sauce

Works well with mince or veggie equivalents.

Posted By: Cardiff Canary, Jul 16, 10:31:39