Like many of my friends I occasionally use a prepared mix or sauce as a shortcut in my cooking. One of my favorite suppliers of Asian mixes and sauces is having a Black Friday sale so I was shopping.
I came across a mix for “Chinese Egg Fried Rice” and thought it hilarious, even as an idea, so I looked at the ingredients list:
- Monosodium Glutamate
- Black Pepper
- Soy Sauce Powder
- Soy Bean
- Acetic Acid
- Citric Acid
- Silicon Dioxide THAT!! My level of chemistry is about high school, but isn’t that sand???
What the hell is sand doing in my food?
Acting as an anti-caking agent apparently. In common usage as such.
Of more interest, is to wonder why salt is listed twice.
It is safe. Don’t worry. Without it, the otherwise powder will lump together because of moisture.
Do you know if that list is in % order?
If so, Robin, it’d be better avoiding it.
I have no idea, and I missed that they list salt twice.
Also, no white pepper??
Salty, Salty - so good they named it twice.
You seriously expect white pepper? I would doubt most Chinese restaurants use white pepper.
I absolutely use prepared spice and sauce mixes, but it wouldn’t even cross my kind to expect them to be anything but a convenient shortcut.
The one on the left is mostly white pepper.
I’ve seen more Chinese recipes that call for white pepper than black.
White pepper is the secret ingredient in hot and sour soup to bring the heat and some great flavor. In my experience, anyway.
Oh, me too.
But I still doubt that most Chinese restaurants use it…and still would be surprised if a convenience mix would include it.