MSG is a common seasoning in our cooking, but did you know that not all dishes are suitable for it? There are five types of dishes that should never have MSG added.
One, Do not add MSG to stir-fried meat dishes.
Meat naturally contains glutamic acid. When it meets the salt in the dish and is heated, it naturally generates 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.
Two, 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-bok choy should not contain MSG.
Three, MSG is not suitable for cold dishes.
MSG can only fully exert its umami-enhancing effect at temperatures between 80°C and 100°C. As cold dishes are served at lower temperatures, 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.
Four, MSG should not be added to 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 like 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 removed from the heat.
Five, Use MSG with salty, not sweet dishes.
MSG's umami is more prominent under the right concentration of sodium ions. Therefore, MSG's umami can best express itself in salty dishes. However, if added to sweet dishes, it not only fails to enhance the flavor but also suppresses the natural sweet and fresh taste and produces an unpleasant odor. Therefore, dishes like chicken and corn soup and sweet taraxacum puree should not have MSG added.