MSG is a common seasoning in our cooking, but did you know that not all dishes are suitable for it? There are five types of dishes that should never have MSG added.
1. Do not add MSG to stir-fried meat dishes.
Meat naturally contains glutamic acid. When it meets salt in the dish and is heated, it naturally forms the main component of MSG—sodium glutamate. Besides meat, other umami-rich foods also do not need MSG, such as eggs, mushrooms, water bamboo, and seafood.
2. Dishes with vinegar cannot have MSG.
Dishes with a strong sour taste and a lot of vinegar should not have MSG added. This is because MSG does not dissolve well in an acidic environment; the more acidic it is, the lower the solubility and the worse the umami effect. Therefore, highly acidic dishes like sweet and sour pork and vinegar-braised cabbage should not contain MSG.
3. It is not advisable to add MSG to cold salads.
MSG can only fully exert its umami-enhancing effect at temperatures between 80°C and 100°C. As cold salads are at a lower temperature, MSG is difficult to activate and may even adhere directly to the ingredients, resulting in a tasteless and disappointing experience. If you must add MSG to a cold salad, it is best to dissolve a small amount in hot water before mixing it in.
4. It is not advisable to add MSG to fillings.
Many people add MSG when making dumpling or spring roll fillings, which is not safe. When mixed into the filling, MSG will undergo high-temperature processes like steaming, boiling, or frying. However, once the temperature exceeds 100°C, MSG will denature. It not only loses its umami but also forms toxic sodium pyroglutamate, which is harmful to human health. Besides not being used in fillings, MSG should also be added to hot dishes just before they are removed from the heat.
5. Use MSG with salt, not with sugar.
MSG's umami flavor is more prominent under the right concentration of sodium ions. Therefore, MSG can only show its best umami in salty dishes. However, if added to sweet dishes, it not only fails to enhance the flavor but also suppresses the natural sweet and fresh taste and produces an off-flavor. Therefore, dishes like chicken and corn soup and sweet taraxacum paste should not have MSG added.
To use MSG scientifically, you should also pay attention to the following points during cooking:
1. Avoid using at high temperatures.
When cooking a dish at a very high temperature, adding MSG will cause a chemical change, turning it into sodium pyroglutamate. This not only fails to season the dish but can also produce a mild toxin, which is detrimental to health. Scientific experiments have shown that MSG dissolves best at temperatures between 70°C and 90°C.
Therefore, the best time to add MSG is just before the dish is ready to be served. If the dish needs to be thickened with starch, the MSG should be added before thickening. Based on the principle that MSG should not be used at high temperatures, you also do not need to add MSG when battering or coating ingredients.
2. Avoid using at low temperatures.
MSG does not dissolve easily at low temperatures. If you want to add MSG to a salad to enhance its flavor, you can dissolve it in warm water, let it cool, and then drizzle it over the salad.
3. Avoid using with alkaline foods.
In an alkaline solution, MSG undergoes a chemical change and produces disodium glutamate, which has an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. For example, squid that has been rehydrated with alkali cannot have MSG added.
4. Avoid using excessive amounts.
An excessive amount of MSG will create a strange, salty yet astringent taste. Using MSG is not a case of "the more, the better."
Tips:
Daily MSG intake should not be excessive. Under normal circumstances, a person's daily consumption of MSG should not exceed 6 grams; otherwise, symptoms such as headaches, nausea, and fever may occur. Excessive MSG consumption can also lead to high blood sugar. The elderly and patients with high blood pressure, nephritis, edema, and other conditions should consume it with caution.