I wanted to make my own chicken meatballs for ages but never gotten to do it until the day I took my food processor out to process the chicken breast and shrimps for my Deep Fried Seaweed Beancurd Rolls. I had an extra large chicken breast ready to be used, so I took this opportunity to process the chicken breast (since the food processor was already out) to make some bouncy meatballs. I never measured the weight of my chicken breast so I used half of the seasoning liquid as stated. You know just figuring my way through it. The resulted chicken meatballs was bouncy but not as smooth as Redneck. I guess I better stick to the recipe next time huh?
I wanted to write a blog post about MSG or monosodium glutamate, or the sodium salt of the amino acid glutamic acid from my stand point. Are you afraid of the word MSG? Because I do, I was brought up to fear or stay clear of MSG. My mom and media always said how MSG is bad for our health, American even have the so-called, "Chinese Restaurant Syndrome" anecdotes. Thus over the years, MSG is kinda taboo to me, a product to avoid while shopping at the Asian stores. It became so much so that I felt unease when I spotted a packet of MSG in my friend's kitchen cabinet. I believe I have been brainwashed.
In reality, MSG is concluded as safe by FDA for most people when eaten at customary amount. It usage is like salt, just a little to season the food at the end for the ultimate "Umami" taste, the so-called fifth taste or meaty/savory taste. A lot of researches had been done on MSG and the results were the same, it is a safe "food enhancer" or "food addictive" to use. Chinese and Japanese have been using MSG for years with no problem. They openly used MSG in their cooking shows (which prompted me to research about MSG in the first place). I wonder what would happen if the American food cooking show openly uses MSG in their cooking shows?
Our bodies need Glutamate or amino acids. Our bodies produce it. Even human breast milk has a fair amount of glutamate compared to cow milk. If nature thinks amino acids is safe for newborn baby so why are we so afraid of it? Tomato, mushroom, soy sauce, Parmesan cheese have natural occurring Glutamate (free Glutamate) in them. We eat them with no problem because it makes the food taste better. Modern commercial MSG (sodium form of natural occurring glutamate) is produced by fermentation of starch, sugar beets, sugar cane, or molasses. Fermented products such as soy sauce and Worcestershire sauce have levels of glutamate similar to foods with added MSG. Lots of bottled Chinese sauces, American canned food, broths, chips, condiments, bouillon cubes have MSG in them. I eat them and I never suffer from any sort of "Chinese Restaurant Syndrome". We are so taboo of the word MSG that the manufacturers had to come out with a different name to conceal it. Such as hydrolyzed vegetable proteins, yeast extract, soy extracts, hydrolyzed yeast just to name a few. Even now if you do a search on Monosodium Glutamate, lots of anti-MSG web pages are there.
Recently as I was watching the Chinese cooking show, the host even said the latest finding on MSG is actually good for health. It also promotes appetite especially for older people, picky children, pregnant women to at least make them eat some food and thus increase the nutrient intake. Also read that by using MSG, you can significantly cut down the salt intake. But I am so brainwashed that I just couldn't pick up a packet of MSG from the store. But I have no problem picking up chicken stock granules though, my reason being it is chicken stock with added MSG, as opposed to 100% MSG. I know I am kidding myself, even you cooks out there who use the commercial chicken, beef or vegetable stocks, bouillon cubes to cook your food, you know MSG does make the food taste better. Hey, you loved to add Parmesan cheese and soy sauce on your food right?
Why are we so brainwashed? FDA already concluded that MSG is safe except to some small amount of over-sensitive people after some intensive research . It is so controversial that there are more bad news of MSG than good on the web. But billions of Chinese have been using MSG like salt as another form of food enhancer, we have been eating it unconsciously or consciously in restaurants and packaged food all this time. SO?
I wanted to conclude that I am brainwashed as even now my mom and older aunties still telling me to avoid MSG as it is bad for me. But I did some research and I can see the fact and I am going to be more open-minded because I know most of the bottled sauces have MSG in it, even soy sauce that Chinese cook can go without and frankly I have been consuming MSG all my life just in another form. So, why all the hype about the word "MSG" or "Ajinomoto"? = I am kidding myself. As for the majority of population, MSG is safe unless you have vitamin B-6 deficiency, or overly-sensitive to MSG.
Sources:http://www.doityourself.com/stry/fdamsghttp://www.squidoo.com/monosodium-glutamate-healthhttp://www.whatprice.co.uk/food-drink/MSG.html#ixzz0MvYD7PDOhttp://www.absoluteastronomy.com/topics/Monosodium_glutamatehttp://sci-toys.com/ingredients/msg.htmlhttp://en.wikipedia.org/wiki/Monosodium_glutamatehttp://www.mayoclinic.com/health/monosodium-glutamate/AN01251http://www.starch.dk/isi/bio/msg.asphttp://www.drtindall.org/Monosodium%20glutamate.htm
I would love to thanks Tracie Moo from Bitter Sweet Flavours for passing me these two lovely awards. I am not going to pass it around as I stop doing tag long ago. Thanks though Tracie! :)
Have you tried the pouch tuna? I recently bought some to try because it was on sales and I seriously liked it. No draining required and it was so convenient. It was fairly expensive without the sales so stock up when it goes on sales. Friday noodle/pasta night again and of course I had to think of something to cook. Saw a packet of Penne pasta and pouches of tuna in my pantry and my sun-dried tomatoes in olive oil on my kitchen counter and thought it would make a good combo. I read that tomatoes, mushrooms and Parmesan cheese have naturally occurrence glutamate (amino acid) that said to produce the fifth taste called "umami" by Japanese. No wonder so many people loved to sprinkle Parmesan cheese on their pasta and pizza and love tomato based products and mushroom soup. Parmesan cheese especially has high level of glutamate, so I am wondering if you stay away from MSG (salt form of glutamate), do you stay away from Parmesan cheese too?
I was not a fan of pretzel before until I tasted the soft pretzel selling in the Malls. I was then hooked on this soft pretzel. Whenever I was shopping at the Malls, I always got attracted by the delicious looking large soft pretzels. With the sweet tooth that I have, I prefer the sweet pretzel. I don't know, we Asian seem to prefer sweet bread instead of salty. However, pretzel is not cheap, at almost $3 a piece, it needs some consideration on my part. Am I willing to spend that much for a pretzel? I guess occasional treat would do. But fear not, soft pretzel is not that hard to do and I can easily made a bunch for less than $3. I made mine in salty version because I thought it would be better for freezing. I didn't prove mine long enough as they were harder than my first attempt.
My girls and I loved wakame while my husband won't touch it. He doesn't like the texture and taste of wakame at all. Oh well, more for us. :) Wakame is the edible seaweed that mostly consume by Japanese and Korean. It usually sold as dried seaweed and need to be constituted in cold water before cooking. It will expand when soak and need to cut into smaller pieces before cooking. It is green color, slightly chewy, slippery texture and taste of ocean (to me). It is very good for health, rich source of omega 3 fatty acids and has high level of calcium, iodine, thiamine and niacin. Traditionally and to this day, Koreans eat seaweed soup on their birthday. Sharing my easy way of preparing this miso seaweed soup.
Deep-fried food, hardly anyone can resist. Deep-fried beancurd rolls with seaweed, give me anytime! I finally bought some frozen beancurd sheet at my last visit to the Asian market and I was so eager to try this out. Of course my homemade version was not as pretty as I made the rolls too long. So, when I tried to roll the seaweed around, I noticed that it looked weird with just one seaweed wrapped around it, so I wrapped two seaweeds, one on each end with the thought that I could cut it in half and made a better presentation. And thus tada! This beancurd sheet is actually the vegetarian version of the pork fat sheet that we used to make "5 spice meat roll" (五香肉).
