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Nov 1, 2009 05:11 PM

Uses for Maggi Seasoning

My girlfriend bought this huge bottle of Maggi Seasoning at Ranch 99 and we have no idea how to use it. She's familiar with it from growing up in a Chinese household, but I'm a total Maggi newbie. Any thoughts on ways we can make our way through this Costco sized bottle?

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  1. The only use my Maggi gets is to darken the broth for Onion Soup Gratinee, and the "jus" style sauce that I make for French Dip sandwiches.

    Many find beef and barley soup and beef stew lacking if there's not a bit of Maggi (or the similar "Gravy Master") seasoning in 'em.

    Hope that helps a little bit.

      1. re: goodhealthgourmet

        Thanks for the links. I did Google before coming here, and I did find and bookmark some options, but I just thought I'd throw a question out to the Chowhounder world to see what I'd come up with.

        1. re: ReelMike84

          yeah, i always just figure that even if the OP did a search i might turn up something they missed. wish i had more for ya!

      2. When in Cozumel earlier this year, Maggi seasoning was used to make our Micheladas (beer, tomato juice, worcestershire sauce, Maggi seasoning, hot sauce, salt and lime). Tasty and refreshing at the time, but the soduim content of the drink is quite high.

        3 Replies
        1. re: BigSal

          Throughout our childhood, I grew up eating steak with a few drops of Maggi on the side of the plate. Just dip a corner of your cut up steak into Maggi, eat with hot fresh white rice - yum.

          1. re: IndigoOnTheGo

            There's a restaurant located in Carlstadt, New Jersey called Steve's Sizzling Steaks that for years existed solely by serving Filet Mignon on a hot sizzling plate with french fries and a bad salad with a slice of rye bread. What was splashed on the hot plate to give it the sizzle...was Maggi Seasoning. If you wanted extra, it cost you an additional .75 cents. The restaurant has been around for decades and it is very popular....especially before an event at The Meadowland Sports Complex which is home to the Giants, Jets and Nets.


          2. re: BigSal

            I bought Maggi after returning from Mexico to make my own Red Eye (Ojo Rojo, or the Michelada...but I use Clamato in place of tomato).
            Maggi can also be used in a bloody mary or bloody caesar.
            The wife sometimes grills ribs as her mother did: cut pork side ribs into individual pieces, sprinkle with montreal steak spice and soy, let marinate a couple of hours and grill. She tried with Maggi and now prefers the more complex flavors of it compared to soy.

            Oh, in any recipe, use as much as you want, a drop or a wallop, depending only on your personal preference. I'm not sure about Costco, but you may find the mega bottle for cheap in east European stores as well. If you find yourself hooked, it might be a good idea to purchase a smaller bottle as well and use the jumbo for refills - slightly more convenient pulling that small one outta the cupboard.

          3. It lends greater depth to meat marinades or sauces. As a German who grew up with those small bottles on practically any good ol' German restaurant table in the 70s (and despising the flavor -- liquid salt, anyone?), it was something I would never consider using for my own cooking.

            A German resto around here used to pride itself on its homemade salad dressing that included Maggi. Ewww.

            I was quite suprised to find out how popular the sauce is in China and Chinese cooking. In fact, I was taken aback when our Chinese friend proceeded to mix it in with some soy sauce, rice vinegar, sesame oil, etc., but had to agree that it added a certain je ne sais quoi.

            You probably would've been better off just getting the small bottle, because the big one will last you quite a while. Never use more than just a few drops.

            2 Replies
            1. re: linguafood

              I use Maggi in Asian cooking in place of oyster sauce and fish sauce. I don't care for the "fishy" taste of the above, so use maggi instead, as it lends a "meaty" flavor without the fishiness.

              1. re: linguafood

                Well, I suppose using Maggi in salad dressing is akin to using Bragg's Liquid Aminos. And Bragg makes an uber-tasty sesame/ginger dressing, so it might be worth experimenting with using Maggi to make a dressing for a seared steak salad.

              2. Sprinkle on Banh Mi, the Vietnamese sandiwiches.