On the other hand, how often does it happen that meals prepared by home cooks are no less tasty than the best samples from famous and expensive restaurants? Or are training and experience game changers here too? Netizens from this viral thread in the AskReddit community are trying to find the answer to this question.
More info: Reddit
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“Let’s take, for example, such a well-known thing as monosodium glutamate, which causes that very ‘umami’ - the taste that Asian cuisines distinguish into a special, fifth taste. Many people say that this is just ‘chemistry’ - although, for example, monosodium glutamate can be found in nature - for example, in a cherry tomato. And the main thing here is the correct dosage, because if you add too much of it, you will not end up with a damn tasty dish, but food with the ‘unique’ taste of a bouillon cube."
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