*this post has been sponsored by Ajinomoto, but all opinions expressed here are my own*
In the world of ingredients, there’s a common list of things people tend to avoid. High-fructose corn syrup, palm oil, artificial colors, lard… I wanted to focus this post on a seasoning that doesn’t deserve to be on this list: MSG. MSG -monosodium glutamate- which has been vilified since the late 60s, when dubious claims suggested this synthetic-sounding product was behind headaches some folks say they get after eating Chinese food. These migraines of uncertain origin and other random symptoms became known as “Chinese Restaurant Syndrome”, and MSG quickly gained a negative reputation. The truth is studies have never been able to show that MSG causes these symptoms, but once the sensationalist headlines hit the press, its reputation was solidified.
Even after the Food and Drug Administration (FDA) and a joint committee of the United Nations Food and Agriculture Organization and the World Health Organization (WHO) declared it safe (see end of this post for links to research!), people kept looking for “no MSG” symbols on products and menus. And let’s be honest, a scary sounding acronym does little to dispel MSG’s connotations. It could benefit from a more pedestrian, homey name. You probably wouldn’t want NaCl (sodium chloride) in your shopping cart, right? But you’d be helpless if it wasn’t always in your pantry… inside your salt shaker!
I first learned about the history of MSG when researching a recipe to make homemade Flaming Hot Cheetos. I came to the following conclusion: MSG is a handy flavor booster to have in the kitchen, and a little goes a long way.
I have discovered MSG as a fantastic flavor booster that can also be used to reduce the sodium in a recipe when you use it in place of some salt. If you substituted salt with a 1:1 salt/MSG mixture, you would be consuming up to 40% less sodium! Nonetheless, the real star in MSG is the glutamate, a naturally-occurring amino acid that is often regarded as the source of the mouthwatering fifth taste: Umami. Glutamate is present in foods such as aged cheese, mushrooms, tomatoes, and cured meats. As a flavor enhancer, it functions in a much more subtle and sophisticated way. It doesn’t simply add a spike of saltiness, but rather elevates and harmonizes your dishes’ flavors in a delicious, savory umami embrace.
I decided to put MSG’s superpowers to the test with an old meat-substituting dish from hard times. You see, in the 90s, amidst a rough food shortage crisis, Cubans took to making chicken breaded chicken fillets… with grapefruit peel instead of real poultry. And from what I’ve heard, the illusion was quite impressive. I thought ‘what if I recreate this historical recipe, using MSG as my trusty ally to bring back the proteinic umami taste to my “faux chicken”?’
Check out the video to see how it went (don’t forget to toggle on the English subtitles!) and see the recipe ingredients list at the end, in case you’d like to try it at home.
In conclusion, consider adding MSG to your spice cabinet at home and use it as a go-to ingredient like other herbs and spices. I also think I will stop calling it MSG and refer to it as umami seasoning or Ajinomoto, after one of the leading makers of the seasoning. Ajinomoto – that’s what they call it in Peru, where it’s a house pantry staple. And we’ve all heard Peruvian cuisine is among the best in the world, right? Ajinomoto will work wonders on your ceviche and even on your plant-based concoctions. It’s also a common flavor-enhancer in many Asian gastronomies, and its possibilities are endless! I encourage you to explore and get curious with this versatile ingredient. After years of putting up with slanderous claims, I’m certain MSG will surprise you positively!
RESEARCH ON MSG:
- Why use MSG?
- “Everything you want to know about MSG Safety”
- Scientific evaluations of MSG
- “Monosodium Glutamate: Beyond the Controversy” PDF
- New research published in the Journal of Food Science shows that MSG can be used to significantly reduce sodium (by 31-61%) in a recipe while maintaining or enhancing liking for better-for-you foods like whole grains and vegetables.
GRAPEFRUIT PEEL “STEAK” (BISTEC DE TORONJA)
Prep time: 10 min. Cook time: 10-12 min. Total: 20 min.
INGREDIENTS
- piths of 2 large grapefruits (peeled)
- about 1 ½ cups of apple cider vinegar (to soak grapefruit piths)
- ½ tsp of MSG, divided
- 3-4 garlic cloves, minced
- freshly-grated pepper, to taste
- 2 eggs, beaten (may use egg substitute to make the dish vegan)
- About 1-1.5 cups of breadcrumbs, corn flakes crumbs or panko crumbs, for breading
- 1 small bunch of fresh parsley, finely chopped
If you liked this recipe or want to learn more, you can check them here!
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