Improper use of MSG can also lead to adverse consequences, rendering it ineffective as a flavor enhancer or causing negative effects on human health. Therefore, please pay attention to the following points when using MSG.
First, avoid using at high temperatures
When cooking dishes, adding MSG to food at very high temperatures will cause a chemical change, converting MSG into sodium pyroglutamate. This not only fails to enhance the flavor but can also produce a slight toxin, which is detrimental to health. Scientific experiments have shown that MSG has the best solubility at temperatures between 70°C and 90°C. Therefore, the best time to add MSG is just before the dish is done. If the dish requires thickening, the MSG should be added before the thickening agent is used. Based on the principle that MSG should not be added at high temperatures, you also do not need to add MSG when battering or basting ingredients.
Second, avoid using at low temperatures
MSG does not dissolve easily at low temperatures. If you want to add MSG to a cold dish to enhance its flavor, you can dissolve the MSG in warm water, let it cool, and then pour it over the cold dish.
Third, avoid using with alkaline foods
In an alkaline solution, MSG undergoes a chemical change, producing disodium glutamate, which has an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. For example, squid that has been treated with alkali should not have MSG added to it.
Fourth, avoid using with acidic foods
MSG does not dissolve easily in acidic dishes; the higher the acidity, the less it dissolves, and the poorer the effect.
Fifth, avoid using in sweet dishes
Sweet dishes such as "Crystal Lotus Seed" and "Tomato and Shrimp" should not have MSG added. Adding MSG to sweet dishes creates an unpleasant taste, as it ruins both the savory and sweet flavors.
Sixth, avoid excessive use
An excessive amount of MSG will create a strange taste that is neither salty nor astringent. Using more MSG is not necessarily better.
Seventh, avoid using in scrambled eggs
Scrambled eggs, or "fried yellow dishes," contain their own glutamic acid. When scrambling eggs, salt is usually added. The main component of salt is sodium chloride. Upon heating, glutamic acid and sodium chloride react to form a new substance—sodium glutamate, which is the main component of MSG—giving the eggs a very pure umami flavor. Adding MSG to scrambled eggs is like gilding the lily; adding too much can actually make the dish taste worse.