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(Lifehacker)   Since she's not allowed anywhere near the mayo vault, the intern is flavoring brownies with... oh FFS   (lifehacker.com) divider line
    More: Fail, Monosodium glutamate, Umami, dose of soy sauce, Sugar, Glutamic acid, Soy sauce, Cooking, Flavor  
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707 clicks; posted to Food » on 05 Oct 2022 at 9:15 PM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



12 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-10-05 6:42:44 PM  
2 teaspoons? You're just getting the salt out if that, I doubt any of the flavor would come through.
 
2022-10-05 6:53:23 PM  

Joe USer: 2 teaspoons? You're just getting the salt out if that, I doubt any of the flavor would come through.


In which case you may as well use salt.

OTOH, there's people that swear by a pinch of cayenne in chocolate goods.
 
2022-10-05 9:28:21 PM  

enry: Joe USer: 2 teaspoons? You're just getting the salt out if that, I doubt any of the flavor would come through.

In which case you may as well use salt.

OTOH, there's people that swear by a pinch of cayenne in chocolate goods.


Yes, about 1/4tsp of cayenne in a batch of brownies makes them taste better without making it noticeably hot. I imagine adding some salt and glutamates would be very similar, activate additional taste receptors without being overpowering.
 
2022-10-05 9:28:50 PM  

enry: OTOH, there's people that swear by a pinch of cayenne in chocolate goods.


Go to northern New Mexico, they put chile in all the des(s)erts.
 
2022-10-05 9:39:39 PM  
Why not just cut to the chase and add MSG?
 
2022-10-05 10:08:22 PM  
See! You start with salted caramel and this is where it ends up
 
2022-10-05 10:13:08 PM  

anuran: See! You start with salted caramel and this is where it ends up


I add a tiny sprinkle of salt in my coffee at work and people think I'm a weirdo. But they've obviously not made anything like chocolate chip cookies from scratch, where you'd realize the salt is a mellower and balancer.

Too much would obviously be gross.
 
2022-10-05 10:32:11 PM  

rustypouch: Why not just cut to the chase and add MSG?


...right?! I mean, MSG is cheap as hell - a hell of a lot cheaper than soy sauce - and it doesn't bring any unexpected partners to the dance when you add it to food.
 
2022-10-05 10:40:07 PM  
Also, soy sauce has a tiny amount of glutamate, relatively speaking - about 1.5-1.7% by weight. Seriously, a pinch of salt and a dash of MSG will do you about the same, and for a fraction of the price.
 
2022-10-05 11:13:13 PM  
Which Farker posted this?
Fark user imageView Full Size
 
2022-10-05 11:29:37 PM  

drjekel_mrhyde: Which Farker posted this?
[Fark user image image 740x221]


I think you found (the sadly missing around here) Tintar.

/speaking of, anyone seen that weirdo recently?
 
2022-10-06 4:32:41 PM  
There's 'white soy sauce' which is less fermented that might work well for this.  But I've never seen it for sale near me, I just know it exists from watching Japanese cooking shows.

(I think it's a relatively new thing)
 
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