MSG is a common seasoning in our cooking, but did you know that not all dishes are suitable for it? There are five dishes that should never have MSG added...
Stir-fried meat dishes do not need MSG.
Meat naturally contains glutamic acid. When it meets the salt in the dish during heating, it naturally generates the main component of MSG—sodium glutamate. Besides meat, other umami-rich foods also don't need MSG, such as eggs, mushrooms, water bamboo, and seafood.
Dishes with vinegar cannot have MSG.
Dishes with a pronounced sour taste and a lot 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 acidic dishes like Sweet and Sour Pork and Vinegar-Sautéed Cabbage cannot contain MSG.
Cold dishes are not suitable for MSG.
This is because MSG's ability to enhance umami is only fully realized at temperatures between 80°C and 100°C. As the temperature of cold dishes is too low, MSG is difficult to activate and may even adhere directly to the ingredients, resulting in a tasteless and disappointing experience. If you must use MSG in a cold dish, it's best to dissolve a small amount in hot water before mixing it in.
It is not advisable to add MSG to fillings.
Many people add MSG when making dumpling or spring roll fillings, which is very unsafe. 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 can also form toxic sodium pyroglutamate, which is harmful to human health. Besides not being used in fillings, when making hot dishes, MSG should only be added just before the dish is removed from the heat.
Use MSG with salt, not with sugar.
MSG's umami flavor is more pronounced under the right concentration of sodium ions. Therefore, MSG's savory taste is best expressed in salty dishes. However, if added to sweet dishes, it not only fails to enhance the flavor but can also suppress the natural sweet and savory taste and produce an unpleasant aftertaste. Therefore, dishes like Chicken and Corn Soup and Sweet Taro Paste should not have MSG added.