Tips

When is the Best Time to Season Your Dish with MSG?

Monosodium Glutamate, or MSG as it is commonly known, has been a staple seasoning in Vietnamese cuisine for many years. Despite various studies and reports by prominent health and medical organizations, there is no evidence to suggest that MSG is harmful to health or that its daily consumption needs to be limited. When used in normal cooking temperatures, MSG does not pose any health risks. It is only when MSG is continuously heated for prolonged periods, specifically over 2 hours at temperatures exceeding 300 degrees Celsius, that it may undergo detrimental changes.

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15 July, 2024

The Magic of Glutamic Acid in Monosodium Glutamate

Monosodium Glutamate, or MSG, is produced through natural fermentation (similar to the process used for , , ,) of agricultural products such as sugarcane and cassava. MSG’s main component is Glutamic Acid, an amino acid that is a building block of protein. Some believe that consuming large amounts of MSG leads to increased Glutamic Acid levels in the blood, which can affect brain function.

However, the amount of Glutamic Acid our body absorbs from foods like meat, fish, and eggs is actually tens of times higher than the amount we get from MSG in our daily diet. Regardless of the source, Glutamic Acid is directly involved in the complete metabolism process, converting into energy and never entering the bloodstream.

Dosage and Timing: When to Add MSG to Your Cooking

Renowned health organizations, including those of the United Nations, the European Union, and the United States, have concluded that MSG is a safe seasoning with no daily intake limit.

When cooking, it’s common to marinate ingredients with seasonings about ten minutes before cooking to enhance the flavor. On the other hand, some believe that MSG should only be added at the end, as adding it during cooking could be harmful to health.

Typical cooking temperatures range from 130°C to below 260°C. Research shows that within this temperature range, MSG remains stable and does not transform into harmful substances. MSG only loses its flavor-enhancing properties and may degrade into unhealthy compounds when continuously burned for two hours at temperatures above 300°C. At that point, any food would be charred beyond edibility.

So, you can add MSG at any time during cooking, depending on the dish and your culinary expertise. Or, follow these tips for a more delicious meal:

– For dishes that require marinating (frying, grilling, stir-frying, stewing, etc.), if using MSG, do it in two steps. First, marinate the ingredients before cooking to infuse the flavors. Second, season just before serving to balance the dish’s flavors.

– For dishes with broth (soup, stew, etc.), add MSG towards the end of cooking to fine-tune the flavor accurately and prevent excessive evaporation from affecting the taste.

So, MSG isn’t as harmful as we once thought. Hopefully, this article has helped dispel the myth that MSG affects brain function and causes cancer.

Frequently asked questions

The best time to season your dish with MSG is during the last 20 minutes of cooking. This is when the flavors will blend and develop the best.

Adding MSG towards the end of cooking ensures that its delicate flavor does not evaporate or break down with prolonged heat exposure. This timing also allows the MSG to evenly distribute throughout the dish, enhancing the overall taste experience.

Yes, MSG can be used as a seasoning on raw or uncooked foods such as salads, fruits, and even uncooked meats. It can be sprinkled on like salt to enhance the natural flavors of these foods.

MSG is generally recognized as safe by the U.S. Food and Drug Administration. However, some individuals may experience temporary and mild side effects such as headaches, flushing, or numbness when consuming large amounts of MSG. These side effects are often referred to as ‘MSG symptom complex’ and typically resolve within a few hours.

The amount of MSG to use can vary depending on personal preference and the type of dish being prepared. A good starting point is to use about 1/4 teaspoon of MSG for every pound of meat or vegetables. You can always adjust the amount to suit your taste preferences.