These chefs are done apologizing for using the highly-effective flavor booster.
and the bartender is mixing up a martini — with a very different kind of twist.
and even snack staple Doritos, for some reason, chefs — Asian chefs in particular — have been forced to spend decades defending their use of the cooking staple.Stefano Giovannini for N.Y. PostEng is known for his playful take on the McRib sandwich. “A big part of our mission from the beginning was to educate our guests as to what Cantonese food is and what it can be,” Eng told The Post.
“I think that all makes a larger difference,” he says. “It’s very rewarding to know today people who are more down to use it and are comfortable with it. It’s part of many people’s pantries.” Kevin Wong, founder of Lunar, a Brooklyn-based hard seltzer maker that uses MSG in its recipes, is heartened by the shift in perception.
Because of the lingering anxiety around the amino additive, he says, he’ll sometimes soft-pedal for customers.
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