What's the correct way to use MSG? Do I use it instead of salt or alongside it? How much do I use?

>>21471589 (OP)
Also what do I put it on?

>>21471589 (OP)
Alongside, salt enhances all flavours, MSG primarily enhances savoury flavours. Try it on an unseasoned omelette or something neutral to understand what it does. A good strategy if you want to try it in a dish is instead of 100% salt, use e.g. 80% salt and 20% MSG.
Also, another key difference, the timing is different. With salt you want to add it as soon as possible in the cooking process, with MSG you want to add it late. You can add heat to it, but don't put MSG in at the beginning of a stew or something because it won't do much.

>>21471589 (OP)
put it on hawaiian mac salad, which requires a delicate touch. you should be able to dial in from there

>>21471589 (OP)
In any situation where you'd use salt, instead use 2 parts salt and 1 part MSG

The proper way is to not use it at all

>>21471605
>what do I put it on?
soups, stews, gravies, curries, sauces.

not too much and in concert with salt. too much and you can taste it.

>>21471649
>my food taste of cardboard and air

alongside
I usually reduce the salt a bit and then just add msg to taste until it gets to where I want it. if I had to guess specifics, then probably like 3/4 normal amount of salt, 1/8th to 1/4th msg
basically anything meaty. if it's got meat, beans, or mushrooms in it, I'm likely adding msg to it

>>21471721
Sure, if you cook cardboard, then MSG might help.

>>21471589 (OP)
I add a pinch into most savory things, my secret technique is I add a sprinkle of it over roasted broccoli along with some chili flakes and salt (and toss it in olive oil before roasting). For anything with a heavier flavored sauce, I use chicken powder instead which combines msg with a meatier chicken flavor that elevates stir fries to godly levels.

>>21471721
>my taste buds have been nuked