MSG & Phosphates ?

[Mark R]

Just curious about opinions about the use of.
I'm not familiar with the phosphates.
MSG I won't go near if I can void it. ???

[Richtee]

Phosphates are used fairly often in competitions. I dunno about MSG, but it is in many rubs/seasoning mixes. I avoid both personally. I consider it a plus the Mad Hunky rub does not contain either.

[curious aardvark]

well msg is just a substance that is present in most of the really good savoury foods. Bacon, soysauce, mushrooms, strong cheeses.

An awful lot of uninformed crap has been spouted about it.
And for that reason alone if I use it in anything I don't tell anyone lol
But generally I'll just use a substance that is naturally rich in msg and that covers all the options.

Phosphates are an animal of quite a different breed.
They are used to pump water into meat and probably not terribly good for you.

That said phosphorous is needed to build good bone density. So trace amounts are beneficial.

Can't think of a place for phosphates in home or artisan cooking though (what the vast majority of us do).
MSG and it's companion compounds are useful and safe.

Most 'msg' reactions to chinese takeaway or westernised restaurant food are actually reactions to other compounds in the food. Artificial colourings, massive amounts of sugar and salt etc.

[Whisky Fish]

I'll be interested in hearing more on the MSG question. From what I've read it seems to be hysterical unfounded fear about the stuff. I used to shy away from it as well, but isn't it just a slightly manipulated natural substance?

[curious aardvark]

yep

worth a read

Essentially any substance that adds umami to a dish is usually high in glutamic acid. We all use it, we just don't consciously associate it with msg.

[Whisky Fish]

yep

worth a read

Essentially any substance that adds umami to a dish is usually high in glutamic acid. We all use it, we just don't consciously associate it with msg.

This was my favorite paragraph thanks Alex;

Only the L-glutamate enantiomer has flavour-enhancing properties.[12] Manufactured MSG contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more of the D-enantiomer.[12]

[ALX]

We make our own rubs,so no MSG....Alot of commercial comp rubs have it though... and some teams swear by it....And have trophies/wins to prove it...

You still need the right flavor to enhance anywho....

[Mark R]

I like this one,

Asia

The INTERMAP Cooperative Research Group conducted a study of 752 healthy Chinese (48.7% women), age 40–59 years, randomly sampled from three rural villages in north and south China and determined that MSG intake may be positively correlated to an increased body mass index (BMI).[19]

Ummm, does that mean you eat more?

[ButcherBBQ]

Phosphates are an odorless and tasteless product that when dissolved in water adheres itself to the water and that is then soaked, injected, infused, or tumbled into the protien. It then the phosphate attaches to the protien along with the the water.

We use phosphates in hams weekly when we cure them. we partially cook the ham and then cool it down. When tit gets completely cooked at customers house this will help to keep it moist for them.

[Elk River]

MSG

There is no evidence that MSG has any side effects to the human body. Read the following. http://en.wikipedia.org/wiki/Monosodium_glutamate.

[ThunderDome]

Welcome to the Forums Elk River

[Squirrel]

In talking with one of my chef instructors he said he doesn't have a problem with a home cook using MSG (accent), but he has a problem with a chef using it because a chef should know how to achieve the umami profile because he/she is trained to do so. Do not take short cuts basically. So I asked him why the hell there was a giant bottle of liquid smoke in one of the kitchens. He said one of the other instructors bought it. He is no longer employed there. One of my favorite chefs is Heston Blumenthal and he basically says the same as my chef. There are ways to get it naturally. Here's another article about the amounts found in tomatoes and parmesan cheese.

http://blog.khymos.org/2007/07/06/gl...-and-parmesan/

I recently made a beef/mushroom stock and used it to make a vegetable soup that had a lot of tomatoes and while it was simmering I added in some parm rinds that I saved. The flavor was just amazing. So yea, MSG might not be harmful, and I don't really mind eating it, but if you are using it in your rubs and sauces then it's because you are taking short cuts, most likely trying to save a buck. That's understandable, but with the folks out there reading the labels and not willing to buy your product because it's in there is something to consider.

[Richtee]

There is no evidence that MSG has any side effects to the human body. Read the following. http://en.wikipedia.org/wiki/Monosodium_glutamate.

Hmmm Ahhh Wiki...of course...

Like Squirrel... I prefer to go about the Umami with wile an' guile, and experience. Not a crutch.

Welcome to Smoked-Meat.

[Bearcarver]

When I was a 20 year old, stationed in Hawaii, after Vietnam, I was making Ribeyes on our little Hibachi. I was sprinkling "Adolf's Meat Tenderizer" on our steaks. Then it hit me----Since Ribeyes are already tender, why should I tenderize my innards. I never used Adolf's again. I don't worry about what contains MSG, but I don't go out of my way to use it either.


Bear

[Slanted88]

All I know if I eat MSG...gig is on with the toilet! Chinese buffet...with the Colon blow soup & you go now ice cream!