Why do restaurants put chicken essence and monosodium glutamate in cooking?

At present, cooks basically follow the gourd painting gourd ladle. They saw what other chefs gave them and gave them accordingly. As for why they gave it, what effect did it have, and what effect did it have if they gave it more, they basically didn't know.

So, cooking gave chicken essence, why gave monosodium glutamate? I believe many chefs have never thought about this problem.

In fact, monosodium glutamate, that is, sodium glutamate, is brewed from pure grain. Like soy sauce, it is a green condiment and can be used safely. Cooking methods such as frying, frying, stewing, stewing, stewing, stewing and so on. Normal use of monosodium glutamate can make the flavor of raw materials more prominent and palatable. Supplementing umami to raw materials with insufficient umami, and endowing umami to raw materials without umami.

How much monosodium glutamate is given depends on everyone's preference, just like soy sauce and salt. Eating too much monosodium glutamate tastes bad. Generally, a catty of vegetables is about 3 to 5 grams. Add salt and sugar to form a standard salty flavor.

Some people say that monosodium glutamate will form sodium pyroglutamate under high temperature cooking, which has carcinogenic effect. In fact, sodium glutamate will be oxidized to sodium pyroglutamate only when it is above 120 degrees for a long time, and the normal cooking temperature will not exceed 100 degrees, so it is impossible to form sodium pyroglutamate. Even if sodium pyroglutamate is formed, it is tasteless, and there is no evidence that sodium pyroglutamate causes cancer. Therefore, monosodium glutamate is a delicious condiment and can be safely used in cooking.

Chicken essence should be said to be a replica of monosodium glutamate On the basis of monosodium glutamate, pigment, essence and starch are added to make umami seasoning. So chicken essence is unnecessary. Mushroom essence, like chicken essence, is a copy of monosodium glutamate.

Only cooking monosodium glutamate, other re-made umami spices can be saved.

* Cooking with monosodium glutamate and chicken essence is a very unprofessional operation.

Monosodium glutamate, abbreviated as MSG in English (because the letters are too long, abbreviated as American), is chemically called sodium glutamate, which is extracted from pure grains.

Chicken essence is also a component of monosodium glutamate, but a compound chemical flavor enhancer is added. So in this case, chicken essence is better than monosodium glutamate. Moreover, that is, the amount of contact between two chopstick heads.

* MSG is fine, but how much is wrong! Because there is a saying in a professional kitchen in Beijing that "monosodium glutamate cook" means belittling, that is, monosodium glutamate is put in too much, which is beyond the scope of normal use, that is, learning technology is not good.

The reason for this problem is still on the master!

Of course, maybe not yet. That is also subject to the chef, unless the chef has no master, or has not been trained, and some rely on the boss's confidant, relatives and relationships.

Because as early as the 1980s, when we taught professional chefs and went to Beijing to study the training of chefs' textual research classes, the problem of "MSG chefs" basically focused on "how to use MSG correctly".

There is a joke in the kitchen, which is a mockery of people who are not proficient in learning ... If you see a chef cooking with monosodium glutamate and chicken essence, you will ridicule and say, "Learn from your teacher's mother" ... Of course, people who are familiar with it will say so.

Learning to cook is like being a man, be strict with yourself!

Learning to cook is like doing art, you should be meticulous and strive for perfection.

First of all, as the manager of the same kitchen, the chef, master and senior have the responsibility to tell him that this operation is incorrect! Instead of seeing "fresh enough ... da ..." and then leaving.

However, this situation should not appear in star-rated hotels, because these messy condiments will not be bought in hotels at all. The seasonings used in restaurants are very particular and strictly controlled, and some messy compound seasonings on the market are simply not suitable for professionally trained chefs.

Therefore, such operations are generally operated by restaurants in society, as well as restaurants in some online celebrities and so on. Many people can cook, and maybe they can cook well! But it's not the same as being born in an ordinary class. You can see it from every movement, from holding a knife to releasing it. Many people may not know the real chef. Everything in the class is very rigorous, regular and rigorous.

I don't use monosodium glutamate and chicken essence myself. The dishes in the picture above also don't contain monosodium glutamate. Whether the food is delicious or not depends on the cooking skill and cooking temperature.

If you can put 1/2 teaspoons of monosodium glutamate into a dish or a fried rice, then … congratulations! You have become a "veritable MSG chef".

Lara: One in two.

I saw a very professional answer from Patrick Shao and other friends. I feel that there is nothing to talk about technically. However, it is not absolute. First of all, some famous chefs use a small amount of seasonings such as monosodium glutamate and chicken essence, because they are cooking in "big hotels". Chefs in big hotels have their own unique recipes for cooking "broth" -then use monosodium glutamate chicken essence. If used, it can only be self-defeating. However, we can't make "soup" with our eyes open every day at home. In order to improve the freshness, only seasonings such as monosodium glutamate, chicken essence and broth essence can be used quickly. Therefore, monosodium glutamate, chicken essence, broth essence and so on are used. It should also be divided into two parts from a professional perspective and a daily perspective.

There was no such seasoning as chicken essence before, and I don't know what kind. Whole chicken essence, GRD, is better than monosodium glutamate.

I am a person who loves to study food, but I don't always put monosodium glutamate and chicken essence in my cooking. I don't know why some people put msg and chicken essence. I want to put monosodium glutamate to refresh myself, and the role of chicken essence is to make soup similar to soup, in short, it is fresh.