called Maggi “the local seasoning from everywhere,” offering an umami that “makes food taste more Polish, more Burundian, more Mexican, or more Filipino.”
But Maggi, like MSG, has its detractors. Sometimes, because of Maggi’s inclusion of MSG, this opposition is buoyed by junk science . More often, though, it seems to be a resistance based on principle: The sign of a good cook, in some’s estimation, is to be able to make food taste good without over-seasoning and without the crutch of food science flavor enhancement. “Their food is okay,” a relative told me not too long ago in her review of a Filipino restaurant. “But they use too much Maggi.
Maggi can be a star all on its own, as it is when I put on rice. But its best work happens in the shadows, when it deepens the richness of caramelized tomato paste or adds structure to a vegetable broth without drawing all the attention to itself. Not everything needs it, but when you add just a few drops, Maggi is like turning up the Sharpen filter on Photoshop just a click or two, bringing everything into sharper relief and making you realize you were missing something, after all.
gotta do the german maggi tho
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