Introduction: MSG is a common seasoning in our cooking, but did you know that not all dishes can have MSG added? There are four types of dishes that should never have MSG.
First, do not add MSG when stir-frying meat.
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.
Second, dishes with vinegar cannot have MSG.
Dishes with a pronounced sour taste and a lot of vinegar cannot have MSG added. This is because MSG does not dissolve easily in an acidic environment. The more acidic it is, the lower the solubility and the worse the umami effect. Therefore, strongly sour dishes like sweet and sour pork and vinegar-braised cabbage should not have MSG.
Third, it is not advisable to add MSG to cold dishes.
This is because MSG only fully develops its umami-enhancing effect at temperatures between 80°C and 100°C. The temperature of cold dishes is too low for MSG to be effective, and it may even stick 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 of MSG in hot water before mixing it in.
Fourth, it is not advisable to add MSG when making fillings.
Many people add MSG when making dumpling or spring roll fillings, which is very unsafe. After being mixed into the filling, MSG will undergo 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 used in fillings, when making hot dishes, MSG should only be added just before the dish is taken off the heat.