For many people, cooking serves as a form of relaxation, as it can be the perfect way to wind down and switch off your brain after a busy day. But for others, spending ages in the kitchen after work just isn’t possible – so it’s quick dinners to the rescue.
If it’s pasta that you’re craving, there are rows upon rows of supermarket shelves staked with ready-made sauces. Ready in a matter of minutes, they’re perfect if you’re pushed for time in the kitchen. However, it’s no surprise to anyone that they aren’t always the most flavourful.
I usually have no problem with cooking, and I try to find the time to do it most evenings – during the week anyway. But life does get in the way sometimes, and so recently, I found myself rushing to my local Sainsbury’s in search of a jar of pasta sauce that would ensure a speedy dinner.
Something was drawing me towards the cheapest and most dull-looking jar on the shelf, an onion and garlic sauce that I’d wouldn’t usually have looked twice at. But I’ve recently discovered my new favourite seasoning that makes everything taste so much better, and I wanted to see if it worked on a budget pasta sauce jar. It deepens the flavour and adds a delicious savoury tinge, and it’s not salt – it’s MSG.
What is MSG?
MSG, which is short for monosodium glutamate, is a flavour enhancer that’s found naturally in some foods, like cheese and tomatoes. It’s used to intensify the savoury flavour of dishes, and is usually used in Chinese food, so you can normally pick it up from your local Asian supermarket.
In the past, it had somewhat of a bad reputation when medical professionals deemed it to be toxic, but those myths have since been dispelled and now experts deem it to be safe when eaten in moderation, according to Healthline experts.
They said: “The flavour-enhancing effects of MSG are due to its umami taste, which induces salivary secretion. In other words, umami flavors make your mouth water, which can improve the taste of food.”
And this was definitely the case with the pasta sauce. After trying out MSG in various different noodle, soup, rice and tofu dishes, and having great results each time, I was keen to try it out in a different cuisine.
I boiled the pasta as normal and added in a portion of the sauce after it had been drained. Giving it a taste, I wasn’t impressed – it was pretty acidic, yet lacking in flavour at the same time.
To fix this, I stirred in a pinch of MSG. You really don’t need a lot to notice its effects, so start small and add more if you feel you need to.
After trying the pasta once the MSG had been mixed in, I immediately picked up on a new and improved flavour. A lot of the acidity had gotten less noticeable, and it now had a lovely saltiness that wasn’t too overwhelming either.
Don’t be put off by outdated opinions on MSG. It’s a great flavour enhancer, and as long as you have it in small doses, it should be absolutely fine to eat.