Culinary Knowledge

When should we use MSG in cooking

I have a habit of spicy food before processing about ten minutes to make the dish more charming. However, some said that the MSG should taste after north, because of the MSG in cooking time can be harmful to health.

Then ask it right and should taste fresh powder at reasonable?

Khanh Ngoc, Ho Chi Minh City

Recent scientific studies have shown that MSG takes effect and can be transformed into not good for health when burned continuously for two hours at temperatures above 300oC. However, in the long time and high temperature such nutritional components in foods such as protein (protein), sugar... Also burnt and become healthy not only for MSG.

In addition, during normal cooking, the dishes have different components; the boiling temperature of the food is different, for example:

- Use more water dishes (soup, boiled, stewed, etc.): the boiling temperature of the dish approximately the boiling temperature of water is about 100oC.

- The fries, fried: butter boiling from 115 - 130oC, lard boiling from

150 - 160oC, vegetable oil boiling from 170 - 200 ° C and a maximum of about 260oC.

Through which can be seen in conventional cooking, the highest temperature generally does not exceed 260oC. Temperature has not reached can alter the MSG.

Thus, glutamate is not altered substance is not good for health when used in normal conditions of temperature and cooking. Therefore, the wedges can MSG at any time while cooking and this time depending on food and culinary experiences of housewives.

Follow: Dr. Do Thi Ngoc Diep