5 common senses using MSG
Freshness is the first goal of our cuisine. Therefore, the use of monosodium glutamate is easy to use and there are obvious seasonings. It becomes a necessity for us to cook. However, improper use of MSG will not only destroy the taste of the dishes but also endanger people's health.
1. Can not put monosodium glutamate with cold dishes: When MSG is at a temperature of 80°C to 100°C, the fresh effect can be brought into play. The temperature of cold dishes is low, and the effect of monosodium glutamate is difficult to play. Even worse, it directly adheres to the surface of raw materials and makes the quality of dishes worse. If you have to use MSG to make fresh vegetables, you can use a small amount of hot water to dissolve the monosodium glutamate and stir it in the cold dish.
2, MSG with salt and not sweet: At the appropriate concentration of sodium ions, the umami taste of MSG is exerted. Therefore, the umami taste of MSG can be highlighted in salty dishes. If MSG is added to sweet dishes, it will not only increase the freshness, but will also suppress the sweet and fresh flavor, as well as produce a strange smell. Therefore, MSG can not be added to dishes such as chicken burritos and sweet leeks.
3. Don't add MSG to the filling stuffing: Some people will put MSG when they are making dumpling filling and spring roll filling. This is very dangerous. After MSG is mixed with fillings, it is steamed, boiled, fried and other high-temperature processes. However, when MSG is in an environment of 100°C or higher, it will denature. Not only can we no longer mention fresh, it will also form toxic sodium pyroglutamate and endanger our health. In addition to not being able to mix stuffing, when making hot dishes, it is also necessary to wait for the dishes to be quickly panned, and after the temperature is lowered, season in MSG.
4, fried meat dishes without MSG: meat originally contains glutamate, met with salt heating, will naturally produce the main component of MSG - sodium glutamate. In addition, there is no need for MSG, like other flavored foods, such as eggs, mushrooms, white rice, and seafood.
5, put the vinegar food can not put MSG: sour, vinegar plus more dishes do not increase the MSG. Because monosodium glutamate dissolves slowly in an acidic environment, the greater the acidity, the lower the solubility, and the worse the umami effect. So, for example, sweet and sour pork tenderloin, vinegar, cabbage and other sour dishes should not be added MSG.
Just remembering the common sense of eating monosodium glutamate can make the dishes we make better and better.
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