MSG is an essential seasoning in our daily cooking. However, improper consumption of MSG can be harmful to the human body. Therefore, it is important to pay attention to the following seven precautions when using MSG.
First Precaution: Use at Low Temperatures
MSG does not dissolve easily at low temperatures. If you need to add MSG to cold dishes to enhance their flavor, you can dissolve the MSG in warm water, let it cool, and then pour it over the cold dish.
Second Precaution: Use 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 prepared with alkali should not have MSG added to it.
Third Precaution: Use at High Temperatures
When cooking, if MSG is added to dishes at very high temperatures, it will undergo a chemical change and turn into sodium pyroglutamate. This not only fails to season the dish but also produces a mild toxin, which is detrimental to human 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 requires a thickening sauce, the MSG should be added before the sauce is thickened. Based on the principle that MSG should not be added at high temperatures, you also do not need to add MSG when coating ingredients with starch.
Fourth Precaution: Use with Acidic Foods
MSG does not dissolve easily in acidic dishes, and the higher the acidity, the less it dissolves, and the poorer the effect.
Fifth Precaution: Use in Sweet Dishes
Sweet dishes such as "Crystal Lotus Seed" and "Tomato and Shrimp" should not have MSG added. Adding MSG to sweet dishes makes them very unpleasant, as it destroys both the umami and the sweet flavors.
Sixth Precaution: Overuse
Excessive MSG can create a strange taste that is neither salty nor astringent. Using more MSG is not necessarily better.
Seventh Precaution: Use in Scrambled Eggs
Scrambled eggs, or "fried yellow vegetables," are a case in point. Eggs themselves contain a lot of glutamic acid. When scrambled eggs are cooked, salt is usually added. The main component of salt is sodium chloride. Upon heating, these two substances—glutamic acid and sodium chloride—react to form a new substance: sodium glutamate, which is the main component of MSG. This gives the eggs a very pure umami flavor. Adding MSG to scrambled eggs is like gilding the lily; too much can actually make it worse.
Tip:
Daily MSG consumption should not be excessive. Under normal circumstances, a person's daily intake 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 diseases should consume it with caution.