Freshness is the primary pursuit in cooking. Therefore, MSG, a convenient and potent flavor enhancer, has become a staple in every household's kitchen. However, if used improperly, MSG can not only ruin the dish's flavor but also pose health risks.
1. Do not add MSG to fillings
Many people add MSG when preparing dumpling or spring roll fillings, which is not advisable. When mixed into the filling, MSG undergoes high-temperature processes like steaming, boiling, or frying. However, once the temperature exceeds 100°C, MSG undergoes a chemical change. It not only loses its umami flavor but also forms toxic sodium pyroglutamate, which is harmful to human health. Besides not being used in fillings, MSG should only be added to hot dishes just before they are removed from the heat.
2. Do not add MSG to dishes with vinegar
Dishes with a pronounced sour taste and a generous amount of vinegar should not have MSG added. This is because MSG does not dissolve easily in an acidic environment. The higher the acidity, the lower the solubility, and the worse the umami effect. Therefore, strongly sour dishes like Sweet and Sour Pork and Vinegar-Cabbage Stir-fry should not contain MSG.
3. Do not add MSG to cold dishes
MSG is most effective at enhancing flavor at temperatures between 80°C and 100°C. Since cold dishes are served at lower temperatures, MSG is difficult to activate. It may even adhere directly to the raw ingredients, resulting in a tasteless and disappointing experience. If you must add MSG to a cold dish, it is best to dissolve a small amount in hot water before mixing it in.
4. Use MSG in savory, not sweet, dishes
The umami flavor of MSG is more pronounced in the presence of a certain concentration of sodium ions. Therefore, MSG's flavor-enhancing properties are best expressed in savory dishes. Adding MSG to sweet dishes, however, will not only fail to enhance the flavor but can also suppress the natural sweetness and produce an off-taste. Thus, dishes like Chicken and Corn Soup and Sweet Taro Puree should not contain MSG.
5. No need to add MSG when cooking meat
Meat naturally contains glutamic acid. When heated with salt in a dish, it naturally forms monosodium glutamate, the main component of MSG. Besides meat, other naturally umami-rich foods also do not need the addition of MSG, such as eggs, mushrooms, water bamboo shoots, and seafood.