Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Sverige on January 11, 2018, 03:22 PM
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Picked up a bottle of "Liquid seasoning" by Maggi at the shops. Does anyone have recipes or use tips please? Not sure if it's used in BIR at all, anyone know?
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Sverige
Yes I
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It's used in Vietnamese sandwiches round my way.
Take half a baguette, slice it down the centre.
Add a couple of long pieces of cucumber, a little fresh corriander , grated carrot and a skewer of grilled chicken.
Top off with a tsp of finely chopped red chilli and a good shake of your Maggi
Best light lunch you'll get in Paris.
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSA2S5MaKQFR-rqyHdlJjjzk2yA525YIGtDfAG0OngKDtTUz1cV
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Often use maggi seasoning, instant umami, perks up any dish that maybe a little flat tasting
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Frequently added by Poles to soup.
** Phil.
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Thanks guys, that's given me some ideas. Will try subbing it in place of Worcestershire sauce, since a 150ml bottle of lea & Perrins costs the same as a 700ml bottle of Maggi in my local supermarket. Potentially a lot to be saved there as I get through Worcestershire like it's going out of fashion.
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As Chewy says its Brill on cheese on taost! Just a few drops
Ed
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It's used in Vietnamese sandwiches round my way.
Take half a baguette, slice it down the centre.
Add a couple of long pieces of cucumber, a little fresh corriander , grated carrot and a skewer of grilled chicken.
Top off with a tsp of finely chopped red chilli and a good shake of your Maggi
Best light lunch you'll get in Paris.
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSA2S5MaKQFR-rqyHdlJjjzk2yA525YIGtDfAG0OngKDtTUz1cV
That is a different type of maggi. The liquid seasoning is MSG water with dark soy. The Maggi used in Banh Mi is just a sweet soy sauce.called Maggi Nuoc Tuong Dau Nanh
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That is a different type of maggi. The liquid seasoning is MSG water with dark soy. The Maggi used in Banh Mi is just a sweet soy sauce.called Maggi Nuoc Tuong Dau Nanh
Interesting Scotty, the Polish Maggi is probably different too!
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I've found that you need to be very stingy / sparing with Maggi Seasoning. It is concentrated and has a distinct taste that if used excessively will overpower everything else. Use literally only a few drops and taste after allowing some minutes to pass. Only then add more in the same way if you feel it is still lacking.
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Often use maggi seasoning, instant umami, perks up any dish that maybe a little flat tasting
At the risk of further resurrecting an old thread - +1. :) I use it all the time in my Chinese cookery at the rate of roughly half-a-teaspoon per 2 people.
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I've found that you need to be very stingy / sparing with Maggi Seasoning. It is concentrated and has a distinct taste that if used excessively will overpower everything else. Use literally only a few drops and taste after allowing some minutes to pass. Only then add more in the same way if you feel it is still lacking.
I agree. I always notice the odd taste and aroma from it so rarely use.
I also dont see it in Chinese kitchens very often. It seems more popular in Thailand and Vietnam.
I prefer MSG for the savoury taster without that odd flavour and aroma of Maggi