I learned the secret of when and how to use MSG from another professional chef. It doesn't go in everything but I will always keep some in my kitchen for certain things like most proteins but especially beef and tomato sauces. It makes my Italian vinaigrette really pop!
Here in Asia, We use MSG in our cooking everyday in our entire lives. Makes food taste better. And we don't get sick from it. I think all this stigma about MSG has to stop.
I agree. The studies show a small amount of people have minor side effects.... probably like with any food. i’ve had people say to me I’m allergic and then i ask them if they eat something specific that i know they eat.... which is full of msg. Im not in any way denying some people could have some related symptoms but i do feel there is a mass psychological hysteria around it.
@@EatTheWorldXX Spot on. Also, Processed food and junk food contain a lot of MSG in it. People consumed this without knowing they are eating MSG this whole time.
People have allergies...it happens. Mushrooms, tomatoes...yeah, don't have MSG then. What the 'problem' with it is...over eating. Most are only exposed to it (where they know) at all you can eat places. It's NOT the MSG...it's the ALL YOU CAN EAT part... Do I get so called MSG poisoning...yeah...because I ATE too much. Same as you can get so called water poisoning... I'll never NOT use it in my cooking...unless of course someone IS allergic, then it's no different than lactose or gluten to me...
Having watched your video and then looked at the recipe - are you sure the spice to flour ratio is right?? 2 cups of flour = 240g. Adding up all the spices, 190g (approx) - seems a VERY high percentage of spices to flour, have I misread something?
my invention is I like to add corn flour I like the texture. Did you ever put mustard powder in your mix? I'm going to try the egg and water added to buttermilk. I usually used milk and egg.
decades back there was a common house hold cooking product that was indeed MSG,, it was called Accent. The name alone really explained what it did for food. In and of itself it had a meaty salty savory flavor. which would boost food cooked with it. But many other msg products did the boost but sometimes without that 'meaty' type flavor. The Accent products you see mostly in the markets today is not the original but rather a poor facsimile. Along with the negative wave that came against the use of MSG was also closely followed by a regection in the use of Lard. Lard (rendered pork fat) is yet another great flavor booster for fried foods. But like Msg in the late 80's early 90's so calle health experts moved against the use of lard saying it was very bad for the heart. Now bare in mind Lard is indeed super greasy being rendered pork fat. But not too recently modern reaserched looked into LARD to see just how bad it was. and guess what? like MSG as it turns out LARD is no where near as bad as those past doctors assumed. in fact its one of the best oils to use in cooking contrary to what their older studies showed. WHY? because LARD has a very low melting point. Just the littlest amount of heat makes it melt. room temporature as well. which means it makes its way in and out of our bodies with no fuss. and almost complete, unlike other cooking oils that leave behind residue build up. Now Lard can smell terrible when used in frying, most of the time (as in my family) would mix Lard and another oil to take advantage of its flavoring especially for fried chicken. so next time, add some lard to your oil and use Msg.
do you know what! there is!!! thank you for pointing that out! i didn’t notice it before. i normally edit the sound with my headphones but on this occasion i was in the middle of nowhere in Northern canada. i’ll see if i can fix it and failing that i’ll make sure i catch that for the next one. thank you!
Hi there, Thank you for the video. I went to your website and looked at the recipe. Can you please state the measurements in grams instead of cups and tbsp? Also, I noticed that you added 5 tbsp of msg to the flour mixture. How much is that in grams and is there a rule to the salt-msg ratio, like I read it somewhere that 9 parts must be salt and 1 part must be msg. Thanks in advance
So I had to special order MSG, and it arrived last week. Then I laughed at myself because I live off food that comes from a tin. Soup. Tuna fish. I'm such a terrible cook, Soup from a can, and my sandwich is 2 slices of white bread, mayo, and either ham off the bone, or a can o tuna, drained, with mayo. apply to plain white bread, Bob's your uncle. Uncle Roger got all up in my brain. I guess I'll have to buy a pork chop or a chicken breast and try it out. The problem is I will under cook it, and then I'll put it back in, forget to reset the timer, somehow fall asleep and wake up when the smoke alarm goes off. Unless I chop off another finger, first.
Nice I use same recipe. 1 coat. Don't like crispy so I cover with saranwrap to steam. Like original recipe. KFC original is not crispy! That's why modified for extra crispy! Pressure fryer is other secret but as said can cover immediately with saranwrap. I have original recipe KFC , I fish with grandson. Only overseas they still use msg, part of agreement when Sanders sold USA rights, they modified ingredients.
I think you fucked it up. What you should have done for the msg chicken was to brine it overnight in msg. That’s how American Chinese restaurants make their chicken wings so delicious. Also I thought KFC used plain corn flakes for their breading ? Idk anyways I enjoyed the video thanks!
Do you think so? It was kind of about tasting the coating. I get what you are saying, KFC skin is the best bit, but the taste with msg and without is notably different, which I think is the point.
spices was not the key to a great fried chicken (those spices we always use in asia), you must know the technique. MSG are correct but you still have alot of other steps incomplete
that high pich background noise is killing me
Omg I thought I was just hearing the dog whistle till I read this and a dog started barking 😂
@@nsnemwih1994people can't hear dog whistles
I learned the secret of when and how to use MSG from another professional chef. It doesn't go in everything but I will always keep some in my kitchen for certain things like most proteins but especially beef and tomato sauces. It makes my Italian vinaigrette really pop!
Respect Gern! Definitely goes with beef!
@@EatTheWorldXXwhat is with the high pitch sound?
The msg in this video is making my ears ring 😂😂😂 some fine chicken you have there
thank you so much!
Here in Asia, We use MSG in our cooking everyday in our entire lives. Makes food taste better. And we don't get sick from it. I think all this stigma about MSG has to stop.
I agree. The studies show a small amount of people have minor side effects.... probably like with any food. i’ve had people say to me I’m allergic and then i ask them if they eat something specific that i know they eat.... which is full of msg. Im not in any way denying some people could have some related symptoms but i do feel there is a mass psychological hysteria around it.
@@EatTheWorldXX Spot on. Also, Processed food and junk food contain a lot of MSG in it. People consumed this without knowing they are eating MSG this whole time.
People have allergies...it happens. Mushrooms, tomatoes...yeah, don't have MSG then. What the 'problem' with it is...over eating. Most are only exposed to it (where they know) at all you can eat places. It's NOT the MSG...it's the ALL YOU CAN EAT part... Do I get so called MSG poisoning...yeah...because I ATE too much. Same as you can get so called water poisoning... I'll never NOT use it in my cooking...unless of course someone IS allergic, then it's no different than lactose or gluten to me...
Just like the stigma with soybeans and estrogen need to stop! Boys, you ain't gonna develop breasts from eating soy products! 😆 #ilovetofu
Fool, it does things to people. People like me. You're no biochemist. I am. Stop being so bloody stupid.
I found it makes a difference to do a MSG brine before frying the chicken, lovely
Oo I’ll have to try that!
Nice tip! Thanks
Msg has always been good to anything. Its just make u fall sleep fast after u had the meal 😂
Having watched your video and then looked at the recipe - are you sure the spice to flour ratio is right?? 2 cups of flour = 240g. Adding up all the spices, 190g (approx) - seems a VERY high percentage of spices to flour, have I misread something?
I wondered about that too. Slightly concerning no answer was ever given …
my invention is I like to add corn flour I like the texture. Did you ever put mustard powder in your mix? I'm going to try the egg and water added to buttermilk. I usually used milk and egg.
decades back there was a common house hold cooking product that was indeed MSG,, it was called Accent. The name alone really explained what it did for food. In and of itself it had a meaty salty savory flavor. which would boost food cooked with it. But many other msg products did the boost but sometimes without that 'meaty' type flavor. The Accent products you see mostly in the markets today is not the original but rather a poor facsimile. Along with the negative wave that came against the use of MSG was also closely followed by a regection in the use of Lard. Lard (rendered pork fat) is yet another great flavor booster for fried foods. But like Msg in the late 80's early 90's so calle health experts moved against the use of lard saying it was very bad for the heart. Now bare in mind Lard is indeed super greasy being rendered pork fat. But not too recently modern reaserched looked into LARD to see just how bad it was. and guess what? like MSG as it turns out LARD is no where near as bad as those past doctors assumed. in fact its one of the best oils to use in cooking contrary to what their older studies showed. WHY? because LARD has a very low melting point. Just the littlest amount of heat makes it melt. room temporature as well. which means it makes its way in and out of our bodies with no fuss. and almost complete, unlike other cooking oils that leave behind residue build up. Now Lard can smell terrible when used in frying, most of the time (as in my family) would mix Lard and another oil to take advantage of its flavoring especially for fried chicken. so next time, add some lard to your oil and use Msg.
Love, love love... my fav yet. Mouth watering, yummm!
you’re the best. this one was a lot of fun
Am I the only one who hears this annoying high background tone? 🙉
do you know what! there is!!! thank you for pointing that out! i didn’t notice it before. i normally edit the sound with my headphones but on this occasion i was in the middle of nowhere in Northern canada. i’ll see if i can fix it and failing that i’ll make sure i catch that for the next one. thank you!
Hi there, Thank you for the video. I went to your website and looked at the recipe. Can you please state the measurements in grams instead of cups and tbsp?
Also, I noticed that you added 5 tbsp of msg to the flour mixture. How much is that in grams and is there a rule to the salt-msg ratio, like I read it somewhere that 9 parts must be salt and 1 part must be msg. Thanks in advance
Fuyohhhh, just use feeeling!
So I had to special order MSG, and it arrived last week. Then I laughed at myself because I live off food that comes from a tin. Soup. Tuna fish. I'm such a terrible cook, Soup from a can, and my sandwich is 2 slices of white bread, mayo, and either ham off the bone, or a can o tuna, drained, with mayo. apply to plain white bread, Bob's your uncle. Uncle Roger got all up in my brain. I guess I'll have to buy a pork chop or a chicken breast and try it out. The problem is I will under cook it, and then I'll put it back in, forget to reset the timer, somehow fall asleep and wake up when the smoke alarm goes off. Unless I chop off another finger, first.
Hahahaha omg! I’ll cook for you!
I want a t-shirt that says 'F*** carrot cake!"
Right!?
Nice I use same recipe. 1 coat. Don't like crispy so I cover with saranwrap to steam. Like original recipe. KFC original is not crispy! That's why modified for extra crispy! Pressure fryer is other secret but as said can cover immediately with saranwrap. I have original recipe KFC , I fish with grandson. Only overseas they still use msg, part of agreement when Sanders sold USA rights, they modified ingredients.
A kick, yeah true.... Once a while , I do use MSG my cooking
I think for most people a little doesn’t hurt every now and then.
Asian people very like MSG in our food
Me too ;)
@@EatTheWorldXX nice bro
Reicpe pls
it's on my website. www.eartheworld media.com under recipes :)
I think you fucked it up. What you should have done for the msg chicken was to brine it overnight in msg. That’s how American Chinese restaurants make their chicken wings so delicious. Also I thought KFC used plain corn flakes for their breading ? Idk anyways I enjoyed the video thanks!
Now that is a good idea!!! I feel a separate video there in your honour!!!! Thank you!!
Msg is even in mother milk
Wow I didn’t know that.
Ēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēēē
F it! lol
The fact you had no skin on it kinda defeats the purpose
Do you think so? It was kind of about tasting the coating. I get what you are saying, KFC skin is the best bit, but the taste with msg and without is notably different, which I think is the point.
The only thing wrong with this is you eating fried chicken with a fork n knife. Mate what are you doin?
spices was not the key to a great fried chicken (those spices we always use in asia), you must know the technique. MSG are correct but you still have alot of other steps incomplete
?? I know I said that in the video. I’m not sure what your point is
@@EatTheWorldXXhe's saying you Suck!