Chef Adam Liaw: a little MSG can go a long way

04/5/2013 | Wall Street Journal, The

While American diners are sometimes suspicious of MSG, the Japanese are happy to add it to meals or sprinkle it on top just like salt or pepper. Chef Adam Liaw said while science hasn't proven MSG to be completely unhealthy, it's smart to limit the amount of added MSG so it doesn't overtake other ingredients' natural flavors. "I think the problem with MSG is not so much in its use, but in its overuse. A cucumber salad artificially boosted with MSG may be tasty, but it will sacrifice some of the natural taste of the cucumber itself," Liaw writes.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY