- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
cross-posted from: https://lemmy.zip/post/31023233
Source: https://youtu.be/PNi0ITgqNCI
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The name makes me think it’s different than what it is. It’s also crazy adding chicken stock to salt. Last I checked, premade chicken stock is basically salt already. With that said, I would love to try it.
Adding basically salt to salt doesn’t make the salt saltier. It just makes more salt.
It’s a well known fact that what we call Chicken Salt is pretty much just salt and MSG. I call BS on the ‘all-natural ingredients’ in the recipe above.
Glutamate is a natural byproduct of boiling meats when making soup or stock. Mono sodium glutamate is naturally present in cheese and tomatoes.
But also a tiny amount goes a long way. I don’t think we can be trusted to sprinkle it on everything in most of America.
TIL glutamate isn’t just a dry chemical powder. Point taken - but does it also come from vegetables, like the recipe above implies? EDIT: nvm, chicken stock…
Yeah, I’m not a defending MSG or anything, and don’t use it directly, but I always make a big thick stock whenever we have a rotochicken or cook a Turkey.
Ain’t nothing unnatural about MSG. Don’t let the big chemical names fool you.
Did free to cook ever get back his YouTube channel?
