What are the hazards of improper use of MSG? MSG is a well-known seasoning that enhances the taste of food. It is a must-have in every household kitchen for daily meals. MSG can be used not only for stir-frying but also for making soups. However, if MSG is used improperly, it can not only ruin the deliciousness of dishes but also harm health. Let's take a look at the hazards of improper use of MSG!
1. MSG should not be added to filling
Many people add MSG to dumpling filling or spring roll filling, which is unsafe. After MSG is mixed into the filling, it undergoes high-temperature processes such as steaming, boiling, and frying. However, once the temperature exceeds 100℃, MSG will undergo denaturation. Not only will it lose its umami taste, but it will also form toxic sodium glutamate, which can harm human health. Besides not adding it to fillings, MSG should also be added to dishes when they are about to be taken off the heat.
2. Do not add MSG to dishes with vinegar
Dishes with a significant sour taste and a large amount of vinegar should not have MSG added. This is because MSG is not easily soluble in an acidic environment, and the higher the acidity, the lower the solubility and the worse the umami effect. Therefore, dishes like sweet and sour pork and vinegar-braised cabbage, which have a strong sour taste, should not have MSG added.
3. Use MSG in savory dishes, not in sweet dishes
MSG's umami taste is more pronounced under the appropriate concentration of sodium ions. Therefore, the umami taste of MSG is best expressed in savory dishes. However, adding MSG to sweet dishes not only does not enhance the umami taste but also inhibits the natural sweetness and produces an off-flavor. Therefore, dishes like chicken and corn soup and sweet taro puree should not have MSG added.
4. Do not add MSG to stir-fried meat and vegetables
Meat already contains glutamate, and when it is heated together with salt in the dish, it naturally produces the main component of MSG, sodium glutamate. Apart from meat, there is no need to add MSG to other umami-rich foods such as eggs, mushrooms, bamboo shoots, and seafood.
5. Do not add MSG to cold dishes
MSG can fully exert its umami-enhancing effect when the temperature is between 80℃ and 100℃. Cold dishes have a lower temperature, making it difficult for MSG to function and even causing it to directly adhere to the ingredients, becoming tasteless and disappointing. If you must add MSG to cold dishes, it is recommended to dissolve a small amount of MSG in hot water and then mix it into the cold dish.
