Freshness is the primary goal in cooking. Therefore, MSG, a convenient and potent flavor enhancer, has become a staple in every household kitchen. However, improper use of MSG can not only ruin a dish's flavor but also pose health risks.
1. Do not add MSG to cold dishes.
MSG is most effective at enhancing flavor at temperatures between 80°C and 100°C. As cold dishes are served at lower temperatures, MSG cannot perform its function well and may even adhere directly to the 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.
2. Use MSG with savory dishes, not sweet ones.
MSG's umami flavor is more pronounced in the presence of an appropriate concentration of sodium ions. Therefore, MSG's savory character shines in salty dishes. However, adding MSG to sweet dishes not only fails to enhance flavor but can also suppress their natural sweetness and produce an unpleasant taste. Thus, dishes like chicken and corn soup and sweet taraxacum paste should not include MSG.
3. Do not add MSG to fillings.
Many people add MSG when preparing dumpling or spring roll fillings, which is not advisable. When mixed into fillings, MSG is subjected to high temperatures during steaming, boiling, or frying. However, once the temperature exceeds 100°C, MSG undergoes a chemical change, losing its umami properties and forming toxic pyroglutamic acid sodium, which is harmful to health. Besides fillings, MSG should also be added to hot dishes just before removing them from the heat.
4. No need to add MSG when cooking meat dishes.
Meat naturally contains glutamic acid, which, when combined with salt and heated, naturally forms the main component of MSG—sodium glutamate. Besides meat, other naturally umami-rich foods such as eggs, mushrooms, water bamboo shoots, and seafood also do not require the addition of MSG.
5. Do not add MSG to dishes with vinegar.
Dishes with a strong acidic taste and a significant amount of vinegar should not have MSG added. MSG does not dissolve easily in an acidic environment, and the higher the acidity, the lower the solubility and the worse the flavor-enhancing effect. Therefore, highly acidic dishes like sweet and sour pork and vinegar-bok choy should not include MSG.