Currently, various brands of chicken essence have appeared on the market, and more and more people are buying it, showing a strong momentum to replace MSG. However, what is the difference between these two seasonings? What dishes are suitable for chicken essence? When is the right time to add chicken essence?
Currently, various brands of chicken essence have appeared on the market, and more and more people are buying it, showing a strong momentum to replace MSG. However, what is the difference between these two seasonings? What dishes are suitable for chicken essence? When is the right time to add chicken essence? The following provides a comparison and some guidance:
1. Chicken essence is a composite seasoning with a savory and chicken flavor, made primarily from fresh chicken, chicken bones, and fresh eggs. Through processes like steaming, boiling, decompression, and juice extraction, it is then blended with substances such as salt, sugar, MSG (sodium glutamate), chicken powder, spices, inosinate, guanylate, and chicken flavor essence.
2. Chicken essence can be used in all situations where MSG is used. Adding it to dishes, soups, and noodles in appropriate amounts can achieve good results, with a more noticeable effect in soups and stews. Due to its multiple flavoring agents, chicken essence has a more comprehensive and balanced taste. Because it contains salt, less salt should be added during seasoning.
3. Most manufacturers do not provide specific usage recommendations for chicken essence, simply telling you to "replace MSG and add until the dish is delicious." At best, they might provide a recipe for clear soup, "dissolve 20 grams of chicken essence in 1 liter of boiling water." Therefore, the amount of chicken essence used is personalized and discretionary. In contrast, MSG is relatively pure, and its usage is more consistent.
4. MSG is highly soluble in water, so it is generally best to add it just before the dish is finished cooking for the best flavor, making the dish more delicious. This is because if MSG is heated in a water solution for a long time, a small amount of it will dehydrate to form sodium pyroglutamate, which, although harmless, does not have a savory taste. The usage of chicken essence seems much more flexible; at least, no manufacturer has reminded consumers at which stage of the cooking process to add it.