Quote:robkelk wrote:Well, I was going off the fact that apparently the test chicken didn't taste quite right without MSG, but I would note a) the glutamate radical is significantly larger than a chlorine atom and b) I was proposing to replace the salt in one of the blended seasonings, so all things considered, you would end up with a net reduction in the amount of sodium. Actually, one of the commenters at the Chicago Tribune claimed that there's no point in using more than a half teaspoon of MSG for four servings of meat because there's no effect on taste at larger amounts.Quote:Inquisitive Raven wrote:If you're doing that to reduce your sodium intake, perhaps monosodium glutamate wouldn't be the best replacement.
2 tsp salt
1 Tbs celery salt
2 Tbs garlic salt
That's a lot of salt. I wonder how it would work with ground celery seed and garlic powder (or granulated garlic), reduced in volume of course, to account for the lack of salt. Also, maybe the volume of one of those, probably the celery seed, could be made up with MSG.
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Edit: So I did some digging, and it turns out that celery salt is one part ground celery seed to two parts salt and garlic salt is one part garlic powder to three parts salt by volume, so taking the salt out of those two ingredients leaves 1 tsp ground celery seed and 1/2 Tbsp (or 1.5 tsp) garlic powder. I happen to own a set of measuring spoons with a 1/2 Tbsp measure which I got at either ShopRite or Walmart, so I don't have to actually composite a half tablespoon using the teaspoon and half-teaspoon measures. Note that if you can't find ground celery seed, apparently grinding whole celery seed roughly halves the volume, so if you want or need to grind your own, start with two teaspoons of whole celery seed.