Helpful Hints on MSG in Cooking

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MSG helps bring out the best natural flavors in a variety of foods such as meat, poultry, seafood, and vegetables.

Soups, casseroles, gravies and sauces are examples of dishes that can benefit from the proper use of MSG. While MSG harmonizes well with salty and sour tastes, it contributes little or nothing to sweet or bitter foods.

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Can MSG improve the flavor of any food?

MSG (also known as monosodium glutamate or umami seasoning) does its best work when used with savory foods. These include foods that are protein-based (so meats, poultry, eggs and vegetable dishes). Other foods that can benefit from the umami taste of MSG are gravies, sauces and dressings. On the other hand, in the same way one would not put salt, pepper or seasonings in sweet foods, MSG won’t do anything for sweet dishes such as cakes, pastries, custards or puddings!

Won't MSG make food taste salty?

While MSG does contain some sodium, it contains two-thirds less sodium than an equal portion of regular table salt. Table salt contains 39% sodium while MSG has about 12% sodium (per the USDA nutrient database). And because MSG is used in smaller amounts than salt to enhance flavor, the resulting sodium content is much less. MSG has nonetheless been proven to improve the tastiness of low salt (sodium) recipes by boosting the umami savory taste.

Is MSG a meat tenderizer?

Although it is sometimes added to condiments used to tenderize meat before cooking, MSG does not act as a meat tenderizer. Instead it functions as a umami taste enhancer giving an extra flavor boost to the meat being tenderized.

Will MSG make bad food taste better?

It’s a myth that using MSG in cooking can cover up bad tasting food or allow a cook to substitute low quality ingredients for higher quality produce. Monosodium glutamate only enhances the savory flavors that are already present; it doesn’t add new ones or mask “off” flavors. For more information, read 10 Facts About Monosodium Glutamate.

MSG helps bring out the best natural flavors in a variety of foods such as meat, poultry, seafood, and vegetables.

1.

Using MSG (monosodium glutamate) gives flexibility to reduce the salt in recipes. Play around with cutting back on salt while adding a sprinkle of MSG. Often it’s possible to reduce the sodium content in a recipe by up to half without diminishing the taste.

2.

MSG harmonizes well with salty and sour tastes, but it contributes little or nothing to sweet or bitter foods.

3.

Where does MSG work best in recipes and in cooking? Think meats, poultry, seafood, vegetables, soups, casseroles, egg dishes, gravies, and sauces.

4.

MSG is added to foods before or during cooking. Add it at the same time during the cooking process as you would add salt, pepper or other seasonings.

5.

Approximately one-half teaspoon of MSG is an effective amount to enhance the flavor of a pound of meat or four-to-six servings of vegetables, casseroles or soup.

6.

As with all flavorings and spices, taste levels may vary from individual to individual.

7.

Likewise, don’t overdo. Overuse of MSG, just like other seasonings may spoil the dish and result in an undesirable taste.

8.

MSG makes good quality food taste better, but will not improve the flavor of poor quality food or a badly devised recipe.

Popular brands of MSG can be found in the seasonings section of your local grocery store: look for Ac’cent®, Ajinomoto® brand, or Vedan.