MSG - Unveiled

Lunch.

At an Asian Buffet.

It was a veritable hodgepodge of unidentifiable items on the plate in front of me, and the flavor profile was even more obscure. 

"Fried Potstickers."  Filled with seasoned ground beef.  (Really?)

"Stir Fried Mushrooms."  Drowning in Soy Sauce.

"Pepper Steak." Yes, there was a bell pepper, and yes there was steak.

"Sesame Chicken."  Fried chicken with sesame seeds sprinkled on top.

"Garlic Chicken."  Unidentifiable bits of fried (I think...) chicken with a salty peppery sauce.

"Mongolian Chicken." More of the same fried chicken (?) with an overly salty sauce.

"Spicy Tuna Roll."  A sushi-styled roll - maybe the only good thing on my plate, but with nori so stale it stuck to the roof of my mouth.

"Rose's Special Chicken."  A flavorless strip of baked chicken.

Oily steamed Rice.

That was all I dared try, even though I did take a cup of won ton soup, but after one bite, I could not finish it...

All of that on one plate, enough to fill me up, and "ice cream" for dessert.  For the bargain price of $10.00.  (Thank God lunch was not on me.)

There were close to 100 different offerings on the island of Asian Buffet, with 2 kinds of fried rice, a vegetable lo mein, egg rolls of some sort, won ton chips, spring rolls, enchiladas, a cheese covered fish of some sort, chicken on a skewer, sweet & sour chicken, onion rings, fried mushrooms, sesame balls, chicken nuggets...

They had stuffed fresh fruit, canned fruits, pastries, jello, pudding, cookies, cakes and some other bizarre sweet offerings as well, should one not be full prior to hitting those options... 

It was salty.  Very salty.  It was also sweet.  Very sweet.  Overall, an overload of salty and sweet, with no room for middle ground on flavor. 

Was it worth it? Probably not.

Sadly, an hour later, I had a really bad headache and I was hungry, again.  I think that I became a victim of the Chinese Restaurant Syndrome, a Monosodium Glutamate induced attack of headache, flushing and palpitations.  Monosodium Glutamate, known more commonly as MSG is used as a flavoring agent and preservative.

For thousands of years, Japanese cooks used a special ingredient called konbu, in their cooking. It was made from seaweed and used to make their dishes more tasty and more savory. In the early 1900's, an active ingredient was isolated from this seaweed and identified as monosodium glutamate (MSG). Shortly after that, the Japanese started to manufacture MSG in large quantities. It soon became a multi-million dollar business. Among the first to use MSG to enhance food taste were Chinese Restaurants in the United States. After World War II, all the major food companies in the world and many restaurants used MSG in their products.

Twenty-five years ago, more than two hundred fifty thousand metric tons or five hundred million pounds of MSG were being produced and sold. It is estimated now, that over one billion pounds are produced and sold annually. It is found in most processed foods, and many popular quick-prep food and soup items.  While many people believe that MSG makes foods taste better, others disdain it.

By the end of the 1960's, research data caused alarm about side effects associated with the use of food products made with MSG. At that time, Chinese Restaurants were exceptionally popular. About the same time, a famous Chinese doctor complained about getting headaches and tightness of his temple whenever he ate at a Chinese restaurant. Also, at about this time, the phrase 'Chinese Restaurant Syndrome' first appeared in the media. Some time thereafter, due to an outcry of indignation from the Chinese restaurants, it was relabeled 'MSG Syndrome.' Nonetheless, 'Chinese Restaurant Syndrome' is still widely used to describe any unpleasant reaction people experience who think they are sensitive to MSG.

How is this so? MSG is a modified form of glutamic acid to which sodium replaces hydrogen forming monosodium glutamate or MSG. According to research data, the glutamate radical of the molecule is the part that causes the 'MSG Syndrome.' Other substances such as hydrolyzed vegetable protein (HVP) and autolyzed yeast contain anywhere from ten to fifty percent MSG. Many oyster flavored sauces and other Chinese sauces, which are used extensively by Chinese restaurants, have MSG in them. It is also used in some chicken bases that make up many a Chinese restaurant soup; there are a number of cooks who believe that these soup products do not contain MSG and unknowingly, they use them.

Because of earlier unfavorable publicity regarding MSG, many people are aware that the Chinese restaurant industry has suffered. This is true, even though most people know that when Chinese food is properly prepared, it is the most healthy and tasty of all known cuisines, and that it does not have to have MSG to make it so.

My personal advice to the Chinese restaurant industry is todo everything it its power to try to remove the stigma of this syndrome associated with Chinese foods. Only then can the Chinese restaurant industry regain its position, in the mind of the American public, as provider of wholesome and healthy cuisine.

That is the bad news for Chinese restaurants. The good news is that the MSG syndrome problem can be eliminated by better cooking techniques and by using newer products on the market.  These new products, most called ribotides, are powders that can be used the same way one uses MSG; they enhance the taste of all food products and will not cause 'MSG Syndrome.' Now, they are used by many major food manufacturers to replace MSG as a flavor enhancer. Not only are manufacturers using these new products, restaurants and individuals are, too.

The Chinese restaurant you frequent that clearly says No MSG, may be using a ribotide. Restaurants that are not Chinese are using them, too; so are many major hotels.  Ask your local restaurant not to use MSG. Most will willingly oblige.  When in doubt, ask for nutritional information from the restaurant that you frequent most often.  That way you will discover a surprise or confirm that indeed, the restaurant does not use MSG.

Until then, I think I am going to do my simple recipe of Black Pepper Shrimp for dinner, instead of what I had planned (Drunken Prawns.)  Good Eating, Friends... 

Black Pepper Shrimp

Ingredients:


2 pounds whole jumbo-size shrimp in their shells, heads left on

2 Tablespoons corn oil

2 Tablespoons fresh ginger, peeled and minced

4 cloves garlic, peeled and minced

1 red hot chili pepper, seeded and minced

2 shallots, peeled and minced

1/4 cup corn oil

1/4 cup rice wine or dry sherry

1 teaspoon coarse salt

1 Tablespoon coarsely ground black pepper

Preparation

1. Remove the tiny feet of each shrimp, leave head and tail on. Then rinse well and paper-towel dry them.

2. Heat oil and saute ginger, garlic, chili pepper, and shallots for one minute then add shrimp and stir-fry for two minutes.

3. Add wine and cover and cook another two minutes, then remove cover and add the salt and pepper and stir for a minute, then serve over rice.


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cooking, Martin Yan, Gordon Ramsey, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry

Seafood Recipes

Colin's Successful Shrimp Scampi

 

Ingredients:

 

• 2 pounds jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1/4 cup dry white wine
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1 cup tomatoes, diced
• 1 tablespoon lemon juice
• 1 ounce freshly grated parmesan cheese

 

Directions

 

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

 

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, crank up the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

 

Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

 

Divide the shrimp among 4 plates over cooked pasta or arrange on a platter and serve.

Colin's Drunken Shrimp

 

Ingredients

 

• 1 pound shrimp, shell on
• 4 cups water
• 2 tablespoons soy sauce
• 1 teaspoon vinegar
• 6 to 8 tablespoons Chinese Cooking Wine or sherry
• 1/2 teaspoon salt
• 2 slices fresh ginger root

 

Directions

1. Wash shrimp. Remove legs, leaving shells intact; then devein.

2. Boil water and poach shrimp until pink (about 2 minutes); then drain.

3. Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.

4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally; then serve.

 

(A blend of balsamic vinegar, sesame oil and garlic makes a perfect dipping sauce for these shrimp.)

 

Crispy Chrysanthemum Fish in Sweet and Sour Sauce

 

Chinese Style

Makes: 4 servings

 

Ingredients:

• 1 lb. firm white fishfillets, such as catfish or Tilapia
• 1 tsp. salt
• 1/4 tsp. ground white pepper
• 1/8 cup Shaoxing wine
• 1/4 cup tomato paste
• 1/4 cup rice vinegar
• 1/4 cup chicken broth
• 3 Tbsps. plum sauce
• 2 Tbsps. light brown sugar, packed
• 1 Tbsp. vegetable oil
• 1/4 cup minced celery
• 1/4 cup sliced carrots
• 1/4 cup minced onion
• 1/4 cup minced green bell pepper
• vegetable oil for deep-frying
• 1/4 cup cornstarch

 

Cooking:

 

1. Lay one of the fillets on a cutting board with the tail end facing you. Working with a thin-bladed knife and holding the blade parallel to the cutting board, cut through the center of the fillet starting at one of the long sides. Do not cut all the way through the fillet: the idea is to ‘butterfly’ it, so it opens up like a book. Close the fillet back up and cut it crosswise—through the uncut side—into 1/2-inch wide strips. Sprinkle fish filets with salt and pepper. Let stand for 15 minutes.

 

2. Prepare the seasonings: Whisk the ketchup, vinegar, plum sauce, chicken stock, and brown sugar together in a small bowl until well blended.

 

3. Heat a 2-quart saucepan over high heat until hot. Add oil and swirl to coat the bottom. Add the celery, carrot, onion and bell pepper and stir-fry until vegetables begin to soften, 2 to 3 minutes. Pour in the seasonings, bring the sauce to a boil, and then reduce the heat to low to keep the sauce warm.

 

4. Pour enough vegetable oil into the wok to a depth of 3-inches. Heat over medium-high heat to 375 F. Dust the fish strips with cornstarch to coat them lightly and shake gently to remove any excess. Hold one of the fish strips by the uncut end and slowly lower the cut end into the oil. Gently move the fish constantly as you lower it so the cut ends begin to curl. When the ends begin to curl, release the fish into the oil. Repeat with as many of the remaining fish fillets as will fit into the oil without crowding. Cook until golden brown, about 2 to 3 minutes. Remove the fillets with a slotted spoon and drain on paper towels. Repeat with the remaining fillet strips.

 

5. Arrange the fried fillets on a warm platter with the curled ends facing up. Spoon the sauce over the fish and garnish with steamed bok choy. Serve immediately

Black Pepper Shrimp

 

Ingredients:

 

• 2 pounds whole jumbo-size shrimp in their shells, heads left on
• 2 Tablespoons corn oil
• 2 Tablespoons fresh ginger, peeled and minced
• 4 cloves garlic, peeled and minced
• 1 red hot chili pepper, seeded and minced
• 2 shallots, peeled and minced
• 1/4 cup corn oil
• 1/4 cup rice wine or dry sherry
• 1 teaspoon coarse salt
• 1 Tablespoon coarsely ground black pepper

 

Preparation

1. Remove the tiny feet of each shrimp, leave head and tail on. Then rinse well and paper-towel dry them.

2. Heat oil and saute ginger, garlic, chili pepper, and shallots for one minute then add shrimp and stir-fry for two minutes.

3. Add wine and cover and cook another two minutes, then remove cover and add the salt and pepper and stir for a minute, then serve over rice.

 

Crispy Tea Shrimp

 

Ingredients:

 

• 12 large shrimp
• dash of coarse salt
• 1 teaspoon Chinese cooking wine or sherry
• 1 teaspoon minced green scallion
• 1/2 teaspoon minced ginger
• 2 teaspoons white tea leaves, ground fine
• 1 egg
• 3 Tablespoons plain or tapioca flour
• 1 teaspoon sesame oil
• 1 cup corn oil

 

Preparation:

 

1. Shell and devein the shrimp, then mix them with the salt, rice wine, scallion, ginger, tea leaves, egg, flour, and sesame oil. Let them marinate about ten minutes.

2. Heat oil. Remove a shrimp from the batter mixture and deep fry for one minute. Do not fry more than a few at a time. Drain on paper towels. Repeat until done, and when all are fried, serve.

 

 

 

 *Honey Walnut Prawns

 

 Ingredients:

 

 

• 1 lb of Large Shrimps, peeled and deveined
• 1/2 cup Walnut
• 5 cups Water
• 1 cup Sugar 
• 2 cups Oil
• 1/2 cup Cornstarch 
• 1/2 cup Egg whites
• 2 Tbs Honey 
• 3 Tbs Mayonnaise 
• 1 Tbs Fresh lemon juice 
• 1/2 Tbs Condensed milk
• 1/2 cup Oil

 

Directions:

 

1. Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

 

2. When clear, boil with sugar until sugar dissolves.

 

 3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.

 

4. Place walnuts to cookie sheet, let cool.

 

5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.

 

6. Heat oil until boiling, then deep fry the Shrimp until golden brown.

 

7. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter

 

   

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cooking, Martin Yan, Gordon Ramsey, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry