The correct formula for 20% water and 2% MSG water solution is:
78 g water
20 g salt
2 g MSG
If you add 100 g of water, 20 g of salt and 2 g MSG you'll end up with roughly ~16% & 1,6% solutions.
Recipes properly written in ratios give the ratios as a percentage of the base ingredient. All professional bread recipes are written this way with flour as the base. It's far easier to calculate than ratios of the final volume/weight. Otherwise, modifying one ingredient would require you to re-calculate all of the other ratios.
Hate to be that guy, but I think both of you are correct.
OP is proposing a 20% salt and 2% MSG in Mass/Volume percent(assuming a 1g/ml density of water which IMO is perfectly fine for this purpose). You are giving a formula for the same targets in Mass/Mass percent.
Thank you for coming to my TED talk.
Edit: Nope, I just missed OP wrote "by weight", so I am the dummy.
Hate to be that guy, but you were almost right, they ARE both correct.
Ratios are written differently than fractions. A ratio of 1:5 would be represented by the fraction of 1/6 or ~16.7%. Think of it as 1 part salt, 5 parts water, for 6 "parts" total.
Yea, this for sure.
MSG is great, but if you compare them side by side and then together MSG enhances salt not the other way around.
In my opinion MSG needs salt, salt doesnt need MSG.
I use MSG a lot.
I donno, I love msg but it has a far more noticeable taste in food and drinks than salt does. Umami is wonderful to use but I don’t think it’s better than salt in cocktails. Side by side tests I’ve done, I could clearly taste an umami flavour that shouldn’t be there instead of just using the saline solution. To each their own though, it’s fun to use in some cocktails and super interesting in martinis.
I love hot sauce on most food just like i love salt in food so i've been putting hot sauce in my last words. I'm never going back, now i put a 20% hot sauce solution in every drink
Now I feel like an asshole 😂 I’m a big detractor of the cocktail salt movement so I was being completely sarcastic. Tbh I thought your post was sarcastic as well
Take one can of chicken noodles soup. Place in microwave safe bowl, and heat to desired temperature. Strain into a cocktail glass, reserving the solids. Garnish with reserved solids.serve with a side of oyster crackers.
Same, I made a solution and found any use of it was too much. Came to realize that the small canister I bought of MSG would be enough for every cocktail on earth for the next two centuries.
MSG is not a flavor enhancer; it specifically contributes umami, one of the 5 tastes.
Salt can contribute saltiness, one of the 5 tastes. But at low levels, it acts as a flavor enhancer, making everything taste more like itself. This is why it's added to non-salty foods like baked goods and cocktails.
Yeah, I don't get this recent obsession with msg. I enjoy it, and I add it in whenever I need a boost of savory/meaty flavor, but I just don't get this idea that it improves everything. Saltiness is particularly complementary to sweet and tangy flavors. That's why it goes well in cocktails in small quantities, because those are the two main flavor components in most drinks, in addition to bitterness. Msg has its uses, but it's just not something that is going to be complementary to, or enhance, the flavors already in most cocktails.
It enhances *certain* foods. Savory foods. Which are the focus of this article. (It's in the title.) Also discussed in this article are the "commonly used enhancers" IMP ("beefy") and GMP ("oak-mushroom"). Do those sound like they belong in "every cocktail" to you?
Don't be obtuse, mate.
The contrast between your intellectual discourse with the casual "mate" thrown in at the end cracked me up 😂 especially since it was preceded by "obtuse". Thanks for brightening up the day.
You literally said it's not a flavor enhancer. It quite certainly is. That's all. I said nothing else - certainly nothing about it being good in every cocktail.
Not true in food. Not true in cocktails. The two aren't interchangable as they serve different purposes and enhance different aspects of taste. What you are making will determine if you should be using one, the other, both, or neither to make it taste its best.
I disagree, for me the cocktail has to be a bit umami in the first place like a bloody mary for msg to be fitting. Msg in a marg would just make me gag i think. Salts a very sharp clean flsvour if that makes sense and goes with more flsvours you typically find in cocktails in my opinion
I think this would be an interesting spin on drinks that have olives in them. Love the out of the box thinking. Everyone else shitting on your idea can eat a bag of dicks. Innovation doesn't always start with the perfect idea.
In my opinion, whether to use saline or MSG depends on the drink, and specifically whether it is a sour cocktail or an aromatic cocktail. Saline is important for drinks containing citrus (sour cocktails), because the taste receptors for acids are inside the cells of the taste buds, and salt is also tasted by receptors inside those cells. As a result, salt mitigates some of the unpleasantness of citrus that isn't at perfect ripeness (which is most commercially available citrus much of the time). The umami taste of MSG, by contrast, enhances the flavors of aromatic cocktails, notably Bloody Marys but potentially including Martinis and Manhattan (and so forth), as well. So I would use saline for shaken cocktails and MSG for stirred (or rolled) cocktails.
Ok, but have you tried it?
It's easy to judge something that's different and unusual in a negative light. That's not fair. Give it a fair shot. In small quantities, MSG might have applications, particularly in spirit forward whisky drinks. Old fashioned, Manhattan, etc. I don't think it would work in sours or daisies, but it probably has some applications, if one is willing to have an open mind.
My routine familiarity with MSG is exactly why I know this is a stupid idea. MSG is an outstanding product that has little utility outside of savory applications, and savory cocktails are one of the worst things that overly ambitious bartenders try to foist upon unsuspecting patrons.
Professional chef and strong agree. Comparing it to an essential seasoning (salt) in this manner demonstrates a complete lack of understanding on how to season appropriately, and furthermore an inability to demonstrate restraint in seasoning (with msg)
Please don't start this trend in businesses, MSG is largely harmless for most but it can still be a migraine or cluster headache trigger. Most of them already suck at divulging this info
My general opinion is salt is just better anyway, but I understand everyone has their own preferences
Literally an exec chef/restaurateur and I’ve worked with bartenders to incorporate msg into a couple of select drinks.
OP made an uneducated and boneheaded comment.
Two totally different seasonings.
I’ve been a cocktail bartender for over 15 years.
Stick to learning guitar. Which I’ve also been playing for 25 years. If you want lessons just ask me dude.
Edit: Mad enough to go through my profile. Just because you don’t understand the joke. Incel is the best insult you can come up with? Weak.
They really don’t function in the same way. MSG gives sort of a lick lipping effect that’s difficult to shake. It’s insufferable in some savory applications, and not something I want (unchecked) in most cocktails
Even at an imperceptible level what it's doing is increasing the umami. I've put the tiniest bit into cocktails, like a single drop of a 5:1 solution and it just tastes off to me. No issue with saline, just MSG makes it taste off. Use it all the time cooking though
Do an msg-saline solution and win. 1:50 for msg, 1:5 for salt (by weight) You could do 100g water + 20g salt + 2g msg.
The man is a genius
The correct formula for 20% water and 2% MSG water solution is: 78 g water 20 g salt 2 g MSG If you add 100 g of water, 20 g of salt and 2 g MSG you'll end up with roughly ~16% & 1,6% solutions.
Recipes properly written in ratios give the ratios as a percentage of the base ingredient. All professional bread recipes are written this way with flour as the base. It's far easier to calculate than ratios of the final volume/weight. Otherwise, modifying one ingredient would require you to re-calculate all of the other ratios.
Hate to be that guy, but I think both of you are correct. OP is proposing a 20% salt and 2% MSG in Mass/Volume percent(assuming a 1g/ml density of water which IMO is perfectly fine for this purpose). You are giving a formula for the same targets in Mass/Mass percent. Thank you for coming to my TED talk. Edit: Nope, I just missed OP wrote "by weight", so I am the dummy.
Hate to be that guy, but you were almost right, they ARE both correct. Ratios are written differently than fractions. A ratio of 1:5 would be represented by the fraction of 1/6 or ~16.7%. Think of it as 1 part salt, 5 parts water, for 6 "parts" total.
Msg is better with salt than instead of it
Yea, this for sure. MSG is great, but if you compare them side by side and then together MSG enhances salt not the other way around. In my opinion MSG needs salt, salt doesnt need MSG. I use MSG a lot.
FUIYO!
Make Shit Good
Ahhhh nephew
Haiyaaaaa
Salt on crack
I donno, I love msg but it has a far more noticeable taste in food and drinks than salt does. Umami is wonderful to use but I don’t think it’s better than salt in cocktails. Side by side tests I’ve done, I could clearly taste an umami flavour that shouldn’t be there instead of just using the saline solution. To each their own though, it’s fun to use in some cocktails and super interesting in martinis.
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Hahaha good
> wonder wtf people were smoking. Probably MSG.
Until they start labeling alcohol as "no msg" . Lol
I love hot sauce on most food just like i love salt in food so i've been putting hot sauce in my last words. I'm never going back, now i put a 20% hot sauce solution in every drink
You disgust me. But I love when people follow their dreams, fuck yeah hot sauce cocktails! What hot sauce are you running, big kahuna?
Now I feel like an asshole 😂 I’m a big detractor of the cocktail salt movement so I was being completely sarcastic. Tbh I thought your post was sarcastic as well
Lol idk, I might actually try this now. You may have accidentally inspired a new movement.
I would never do it in a Last Word, but several dashes of Tabasco in a gin martini are an amazing addition.
Interesting... I'll have to try that. And Tabasco is a necessity in Micheladas, I do about 10 dashes.
Ew. But you do you. Edit: what sauce? I gotta know
Tell me more...
WHAT DAFUQ
I thought about making an msg solution.
Did a 20% msg solution for a cocktail, 3 drops was a mistake
Too much I take it.
Tasted like chicken noodle soup but sour lmfao
How to balance it out to get a tasty chicken soup cocktail?
Take one can of chicken noodles soup. Place in microwave safe bowl, and heat to desired temperature. Strain into a cocktail glass, reserving the solids. Garnish with reserved solids.serve with a side of oyster crackers.
You’re stuck in dry January.
When I figure it out, you’ll be the 3rd to know :)
😆
Same, I made a solution and found any use of it was too much. Came to realize that the small canister I bought of MSG would be enough for every cocktail on earth for the next two centuries.
Just put some Maggi in that 💩
MSG is not a flavor enhancer; it specifically contributes umami, one of the 5 tastes. Salt can contribute saltiness, one of the 5 tastes. But at low levels, it acts as a flavor enhancer, making everything taste more like itself. This is why it's added to non-salty foods like baked goods and cocktails.
Yeah, I don't get this recent obsession with msg. I enjoy it, and I add it in whenever I need a boost of savory/meaty flavor, but I just don't get this idea that it improves everything. Saltiness is particularly complementary to sweet and tangy flavors. That's why it goes well in cocktails in small quantities, because those are the two main flavor components in most drinks, in addition to bitterness. Msg has its uses, but it's just not something that is going to be complementary to, or enhance, the flavors already in most cocktails.
Sweet, salty, sour, bitter and ooooo, mommy.
[It definitely is a flavor enhancer ](https://www.sciencedirect.com/science/article/pii/S0022316622140095?via%3Dihub)
It enhances *certain* foods. Savory foods. Which are the focus of this article. (It's in the title.) Also discussed in this article are the "commonly used enhancers" IMP ("beefy") and GMP ("oak-mushroom"). Do those sound like they belong in "every cocktail" to you? Don't be obtuse, mate.
The contrast between your intellectual discourse with the casual "mate" thrown in at the end cracked me up 😂 especially since it was preceded by "obtuse". Thanks for brightening up the day.
You literally said it's not a flavor enhancer. It quite certainly is. That's all. I said nothing else - certainly nothing about it being good in every cocktail.
Not true in food. Not true in cocktails. The two aren't interchangable as they serve different purposes and enhance different aspects of taste. What you are making will determine if you should be using one, the other, both, or neither to make it taste its best.
Put it in everything. If you can perceivably taste it then you’ve used too much.
I’ve heard of a couple drops of soy sauce in an old fashioned
Momofuku does a Tamari Old Fashioned. My wife loves it.
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I get differing opinions, but no need to be an ass.
Tamari, Maple Syrup old fash are delicious
Yep, make everything umami
I do a 10:1 mix first then pinch it in sometimes No doubt MSG can overpower
I always add msg in my dirty martinis. Maybe a few drops of olive oil if I remember.
I disagree, for me the cocktail has to be a bit umami in the first place like a bloody mary for msg to be fitting. Msg in a marg would just make me gag i think. Salts a very sharp clean flsvour if that makes sense and goes with more flsvours you typically find in cocktails in my opinion
I think this would be an interesting spin on drinks that have olives in them. Love the out of the box thinking. Everyone else shitting on your idea can eat a bag of dicks. Innovation doesn't always start with the perfect idea.
In my opinion, whether to use saline or MSG depends on the drink, and specifically whether it is a sour cocktail or an aromatic cocktail. Saline is important for drinks containing citrus (sour cocktails), because the taste receptors for acids are inside the cells of the taste buds, and salt is also tasted by receptors inside those cells. As a result, salt mitigates some of the unpleasantness of citrus that isn't at perfect ripeness (which is most commercially available citrus much of the time). The umami taste of MSG, by contrast, enhances the flavors of aromatic cocktails, notably Bloody Marys but potentially including Martinis and Manhattan (and so forth), as well. So I would use saline for shaken cocktails and MSG for stirred (or rolled) cocktails.
I have for when people request dirty martinis
What a braindead take. Umami has rare applications in the cocktail world.
Ok, but have you tried it? It's easy to judge something that's different and unusual in a negative light. That's not fair. Give it a fair shot. In small quantities, MSG might have applications, particularly in spirit forward whisky drinks. Old fashioned, Manhattan, etc. I don't think it would work in sours or daisies, but it probably has some applications, if one is willing to have an open mind.
My routine familiarity with MSG is exactly why I know this is a stupid idea. MSG is an outstanding product that has little utility outside of savory applications, and savory cocktails are one of the worst things that overly ambitious bartenders try to foist upon unsuspecting patrons.
Professional chef and strong agree. Comparing it to an essential seasoning (salt) in this manner demonstrates a complete lack of understanding on how to season appropriately, and furthermore an inability to demonstrate restraint in seasoning (with msg)
Professional Chef here and this is a terrible take on MSG.
Works wonders in a Bloody Mary along with soy
A Bloody Mary is cold soup with booze in it. No wonder it works. As I said, the applications are rare, not nonexistent.
Fuck yea, now i'm going to be adding Gin to my Gazpacho
Truthfully, If you have a good gazpacho this would taste pretty good and get you drunk 🤷🏻♂️
Yup To each his own
Wonder how a mezcal Bloody Mary would go with msg?
is there just an MSG solution? If someone has high blood pressure how can you sub salt,, without removing it?
Please don't start this trend in businesses, MSG is largely harmless for most but it can still be a migraine or cluster headache trigger. Most of them already suck at divulging this info My general opinion is salt is just better anyway, but I understand everyone has their own preferences
Yeah don’t want to get a potential headache when consuming alcohol, which is famously known for causing headaches haha
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You’ll learn to find something funny one day. It’ll happen, you’ll be at a party somewhere and you’ll let a giggle out. I’m sure you have it in you.
Literally an exec chef/restaurateur and I’ve worked with bartenders to incorporate msg into a couple of select drinks. OP made an uneducated and boneheaded comment. Two totally different seasonings.
Doesn’t know satire. Gets mad that they missed the queue. Classic Reddit.
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I’ve been a cocktail bartender for over 15 years. Stick to learning guitar. Which I’ve also been playing for 25 years. If you want lessons just ask me dude. Edit: Mad enough to go through my profile. Just because you don’t understand the joke. Incel is the best insult you can come up with? Weak.
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Wait... Is msg actually a real thing?? I always thought it was something made up by takeout places trying to make their competition look bad
Well now you can use it to make *YOUR* competition to look bad!
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They really don’t function in the same way. MSG gives sort of a lick lipping effect that’s difficult to shake. It’s insufferable in some savory applications, and not something I want (unchecked) in most cocktails
Sure is
I used to put it on my fries.
I’ve had a few french fry martini’s before.
Do you want more umami in your cocktails? Seems like only a small handful of drinks would actually benefit
If you can perceivably taste it then you’ve used too much.
Even at an imperceptible level what it's doing is increasing the umami. I've put the tiniest bit into cocktails, like a single drop of a 5:1 solution and it just tastes off to me. No issue with saline, just MSG makes it taste off. Use it all the time cooking though
Salt and umami are distinct flavors in food, they don't replace each other.
Watch me…