There are now many more seasonings used in cooking, and MSG is one of them. It is also very common in daily life, but MSG cannot be added indiscriminately. There are some situations where MSG should not be added. So, which dishes should not have MSG added when cooking? Let's follow the editor to find out!
Dishes that should absolutely not have MSG added
Dishes with vinegar
Dishes with a strong sour taste and a lot of vinegar added cannot have MSG. Because MSG does not dissolve easily in an acidic environment, and the higher the acidity, the lower the solubility and the worse the umami effect. Therefore, highly acidic dishes like Sweet and Sour Pork and Vinegar Cabbage should not have MSG added.
For fillings
Many people add a little MSG when making dumpling or spring roll fillings, which is very unsafe. After being mixed into the filling, MSG will go through high-temperature processes such as 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 mixed into fillings, when making hot dishes, MSG should only be added just before the dish is taken off the heat.
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 added, such as eggs, mushrooms, water bamboo, and seafood.
Cold mixed dishes
MSG can only fully exert its umami-enhancing effect at temperatures between 80°C and 100°C. Since the temperature of cold dishes is low, MSG is difficult to activate and may even stick directly to the raw ingredients, rendering it tasteless and disappointing. If you must add MSG to a cold dish, it is best to dissolve it in a small amount of hot water before mixing it in.
Sweet dishes
MSG's umami is more prominent at an appropriate sodium ion concentration. Therefore, MSG's umami can only be expressed in salty dishes. However, if you add MSG to a sweet dish, it not only fails to enhance the flavor but can also suppress the original sweet and fresh taste and produce an off-flavor. Therefore, dishes like Chicken and Corn Soup and Sweet Taro Paste should not have MSG added.
Other Precautions for MSG
Use 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 the MSG in warm water, let it cool, and then pour it over the salad.
For alkaline foods
In an alkaline solution, MSG undergoes a chemical change, producing sodium glutamate with an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. For example, since squid is often rehydrated with alkali, MSG should not be added.
For acidic foods
MSG does not dissolve easily in acidic dishes; the higher the acidity, the less it dissolves, and the worse the effect.
For sweet dishes
Sweet dishes such as "Crystal Lotus Seed Soup" and "Sweet and Sour Shrimp" should not have MSG added. Adding MSG to sweet dishes makes them taste very bad, as it ruins both the umami and the sweetness.
Using too much
An excessive amount of MSG will produce a strange taste that is salty yet not, astringent yet not. Using MSG is not a case of "the more, the better."