A question for those who cook with monosodium glutamate:
Do you ever or have you ever sprinkled the MSG on after the cooking was finished, the way one might add salt or sugar or soy sauce to fine-tune the taste?
I'm wondering about this because I noticed there was something missing in the taste of a dish I'd prepared and then realized I'd forgotten to add MSG while cooking. The problem is that adding MSG at the end just seemed totally wrong. And yet, it's kind of like salt in a way, isn't it?
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