
In addition, during the cooking process, different dishes have different boiling temperatures depending on their ingredients, for example:
– Various dishes that require boiling, steaming, or stewing: the boiling temperature of the food is approximately equal to the boiling temperature of water, which is around 100ºC.
Fried and Deep-Fried Dishes: Butter has a boiling point of 115 – 130ºC, lard reaches a boiling point of 150 – 160ºC, vegetable oil boils at temperatures ranging from 170 – 200ºC, and can reach a maximum temperature of around 260ºC.

Therefore, MSG does not turn into a harmful substance for health when used under normal cooking conditions and temperatures. As a result, you can add MSG at any cooking stage, depending on the cooking habits of housewives. If you want a dish with less MSG flavor, it is recommended to add it while cooking, but if you prefer a stronger MSG taste, you should add it when turning off the stove!