Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    INGREDIENT NOTES

    Aug 06, 2019 4 minutes
    BY STEVE DUNN
    ANDREW JANJIGIAN
    LAN LAM
    ANNIE PETITO

    Boost Savory Flavor with Maggi Seasoning

    Traditional versions of Vietnamese dishes such as shaking beef and red rice (see page 9) call for Maggi Seasoning, a flavor enhancer with a huge global following that’s only recently begun to gain traction in the United States. Made from hydrolyzed wheat and/or other protein sources and chock-full of glutamic acid, it packs an umami punch on a par with that of soy sauce, though its flavors are quite different. The seasoning, which can take liquid, powder, or paste form, was invented in 1886 by Swiss concentrated-soup magnate Julius Maggi. European chefs, including Auguste Escoffier, quickly adopted it, and eventually

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe
    Cook's Illustrated2 min read
    Cook’s Illustrated
    Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Steve Dunn, Lan Lam, Annie Petito Senior Content Ed
    Cook's Illustrated5 min read
    The Cool Comfort of Sesame Noodles
    Every twirl of liang mian manages to be both refreshing and hearty. The cold, lightly chewy noodles coated in a dark, earthy majiang (sesame paste) sauce are edged with satisfying sweetness, heat, and tang. In China and Taiwan, the chilled, glossy st

    Related Books & Audiobooks