Cookbook:MSG
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Monosodium glutamate or MSG is a compound derived from a variety of sources and used as a flavor enhancer in cooking.[1][2][3] It may also be called umami seasoning.[1]
Characteristics
[edit | edit source]Technically speaking, MSG is the sodium salt of the amino acid glutamate,[4][5][6] either refined from other food products or produced by fermentation;[1][5] much like table salt is sodium chloride, MSG is sodium glutamate. In its pure form, MSG indeed looks a lot like table salt, taking the form of a white crystalline powder.[1]
On its own, MSG does not have a significant or even pleasant flavor.[1][5][7] However, when added to food in small quantities, the glutamate component of MSG acts as a savory flavor enhancer;[1][6] that is, it increases our perception of savory flavors and makes them seem more intense.[3][4][5][6][7]
The glutamate found in MSG is the same as that naturally found in other foods known for savory flavors, such as cheese, tomatoes, and various fermented condiments like soy sauce.[1][5][6] In MSG, however, it is simply highly concentrated and refined.[6] As a result, even foods labeled as MSG-free often contain glutamate.[5][6]
Selection and storage
[edit | edit source]Pure MSG can be sourced from grocery stores under various brand names, such as Aji No Moto and Accent, among others.[1][3][4] When stored in a cool, dry place, it is very shelf-stable.[1]
Use
[edit | edit source]Like salt, pure MSG used in small quantities offers a simple and one-dimensional way to increase the savoriness of foods.[1][4][5] Often, adding MSG will also increase the perception of salty flavors, meaning you can add less table salt.[8] When experimenting with MSG, start with a small amount, and adjust to preference, as excessive quantities make the flavor of a dish unpleasant.[5]
Substitution
[edit | edit source]If you don't have or don't want to use pure MSG, you can try swapping in other foods that contain glutamate. Because these are not purified, you will get other, more complex flavors,[2] which may or may not be desirable. Mushroom powder, soy sauce, yeast extracts, fish sauce, and tomatoes are all examples of such foods.[1][2][5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j k Everyone (2021-04-23). "Cooking with MSG: Good or Bad?". The Woks of Life. Retrieved 2025-02-01.
- ↑ a b c The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d "Is MSG Actually Bad for You?". Serious Eats. Retrieved 2025-12-04.
- ↑ a b c d e f g h i The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e f The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.