This post has been in my Draft for almost 5 years. LOL, I know I should’ve been better than this. But, cheers! I am still going to post this anyway.
This writing was meant to be a nagging reliever to me since I was so upset of not being able to consume milk on that time. I was so confident to tell the world that I am lactose-intolerant, so that pardon me for not having a good time while you hold a milk-party. Wait, what?? Never mind.
It was a self-diagnosed, of course. Yet, the writing here was quite based on scientific findings, do not worry.
Later I found out that my thyroid disorder may be the reason I always get in to trouble most of the time after consuming milk. I metabolize fassssttt. On the other hand, milk is laxative. Such a supreme COMBOOO. So, among all possibilities of why-my-bladder-is-sad-after-consuming-milk, my thyroid disorder is the one to be blamed (or rewarded, eh?). But, again, I am still going to post this anyway!
Been a very long time not posting anything, yes?
In the so called long time itself, I’ve been enjoying my time as a FST student. Tho I had an utter struggling time of facing these organic and analytic chemistry assignments. So sad I haven’t could make it until now. But surely I won’t stop.
In the last 3 months, I severally had diarrhea. I know, I should be ashamed of myself and better not telling you this. But it clearly is not because of the unhealthy way of living I do. Perhaps it is, but it mostly happens because of the unfaithful way of living I do. What?
Yes, i love milk. I love the way it tastes. Especially the classic vanilla. And yes, I’ve known from earlier time that my stomach would be so damn annoying every time I consumed milk. Oh yes, unfortunately I am lactose-intolerant. Sad, so sad. It is even sadder than getting a below average chemistry score. Cause I know the chemistry part won’t happen forever (yes I can make it, pleaseeee) but being a lactose-intolerant while you are too a milk lover? Not a great pair.
What is lactose intolerance?
Lactose intolerance is a condition in which people have digestive symptoms—such as bloating, diarrhea, and gas—after eating or drinking milk or milk products.
Such an unclassy syndrome, I know.
Lactase deficiency and lactose malabsorption may lead to lactose intolerance: Lactase deficiency. In people who have a lactase deficiency, the small intestine produces low levels of lactase and cannot digest much lactose.
Lactose malabsorption. Lactase deficiency may cause lactose malabsorption. In lactose malabsorption, undigested lactose passes to the colon. The colon, part of the large intestine, absorbs water from stool and changes it from a liquid to a solid form. In the colon, bacteria break down undigested lactose and create fluid and gas. Not all people with lactase deficiency and lactose malabsorption have digestive symptoms. (source, click here!)
Kemarin saya izin tidak ke kantor karena cuapek dan sedang tidak ingin bertemu orang. Kalau sedang tidak ingin bertemu orang, ada 3 hal yang paling mungkin saya lakukan: leyeh-leyeh sembari berpikir supaya agak produktif, main musik, atau bikin kue. Paling sering sih memang leyeh-leyeh soalnya why not???
Tapi karena kemarin saya juga capek, saya tidak bisa main musik atau nyanyi. Soalnya salah satu indikasi saya capek adalah tiroid saya yang membengkak sehingga susah nafas apalagi bernyanyi. Yasudah, setelah saya leyeh-leyeh sambil mikir dari pagi sampai sore, akhirnya saya memutuskan untuk bikin kue setelah maghrib.
Selesai maghrib, saya buka youtube dan mencari resep spongecake. Pilihan saya jatuh ke channelnya Josephine’s Recipe yang manakutahudiasiapa. Setelah itu saya catat resepnya di buku hasil pemberian DediEnkuldez.
Oh, tentu saja kamu malas klik linknya karena kamu ke sini untuk dapat resepnya langsung kan hummmm. Mari, saya tunjukkan.
Ada 3 bahan yang saya substitusi pada praktiknya, yaitu corn oil menjadi minyak goreng biasa, vanilla extract cair menjadi Vanili Crystal oleh Koepoe Koepoe, dan lemon menjadi jeruk nipis. Alasannya? Yang ada itu sih di rumah.
Jadi terlihat ya di situ kalau saya akan butuh 2 wadah untuk mixing: kelompok kuning telur dan kelompok putih telur.
Kelompok Kuning Telur (yang tidak menyenangkan)
Saat saya mencampur 5 kuning telur, gula, dan minyak semuanya terasa dan terlihat baik-baik saja dan mirip dengan apa yang Josephine (atau siapapun talent yang memainkan peran sebagai juru masak) di videonya. Tidak ada yang perlu terlalu diperhatikan pada tahap ini. Lalu tibalah saat menambahkan tepung terigu sedikit demi sedikit sambil tetap mengaduknya.
Konsistensi adonan menjadi berat dan mulai susah diaduk menggunakan whisker. Adonan mulai menempel pada whisker sampai akhirnya dia jenuh, begitu pun saya. Padahal, di video Josephine, tahap ini tetap menghasilkan adonan yang ringan. Entah mengapa saya sungguh inisiatif menambahkan minyak goreng sebanyak 40 gr lagi. Apakah ini langkah yang tepat? Tidak sih.
Karena malas berurusan dengannya lagi, saya pindah ke kelompok berikutnya.
Kelompok Putih Telur
Sering kali saya mendapati diri ini bahagia kalau menonton tayangan orang yang mengocok campuran putih telur dan gula dengan mixer. Soalnya mereka sering terlihat bahagia juga. Kemarin adalah kali pertama saya melakukan ini. Uh, pengalaman pertama memang seringnya menyenangkan~
Saya gunakan mixer Phillips dengan kecepatan tertinggi kira-kira 1 menit. Lalu saya merasa belum cukup dan saya kembali mencampurnya sampai saya puas. Mana saya tahu harus berapa lama. Pokoknya kalau saya sudah ingin berhenti, ya saya hentikan.
Setelah memiliki dua campuran ini, sudah waktunya kita beranjak ke tahap berikutnya, yaitu mencampur!
Agar mudah, masukkan satu scoop Kelompok Putih Telur ke Kelompok Kuning Telur. Tahap ini cukup membahagiakan saya karena adonan kuning telur berangsur menjadi lebih cair dan ringan , yay!
Setelah cukup cair, kali ini tuangkan campurkan Kelompok Kuning Telur ke Kelompok Putih Telur. Pastikan semuanya tercampur rata, ya. Kalau sudah, kamu bisa mulai siapkan loyang yang bisa menampung mereka semua. Jangan lupa oleskan mentega/margarin ke loyangmu.
Oh iya, ini penting! Usahakan juga gunakan baking/parchment paper! Saya tidak punya kertas ini jadi saya skip bagian ini. Tapi, please, gunakan ini!
Saya menggunakan loyang persegi panjang ukuran 10×28 cm. Masih ada harganya pula. Setelah itu letakkan loyang di atas loyang yang lebih besar dan isi loyang tersebut dengan air secukupnya. Kenapa diisi air?
Kita akan butuh uap-uap air untuk mengisi rongga-rongga kue nantinya sehingga cita-cita membuat Spongecake tercapai.
Setelah itu, panggang!
Untuk kue ini, kamu tidak perlu memanaskan oven terlebih dahulu karena ya Josephine berkata seperti itu jadi saya menurut.
Atur oven dengan suhu 145 Celcius, 45 menit. Saya menggunakan oven gas dari Electrolux.
Ini menegangkan! Adonan mulai mengembang dan saya sempat berpikir kalau loyangnya tidak cukup. Tapi jangan panik, keuntungan dari percaya pada Tuhan adalah kita bisa berdoa dan menjadi lebih tenang eheheheheheh.
Saat menit ke-40, Mama saya berkata: “Dek, gosong!”
Akhirnya saya menghampiri oven dan melihat kondisinya. Memang sih, kue sudah terlihat coklat. Namun saya mau memastikan dahulu kalau dia benar-benar sudah matang. Saya tidak punya tusuk gigi atau tusukan semacamnya, maka saya mengambil sumpit kayu dan menusuk bagian sudut kiri depan.
Saat sumpit diangkat, tidak ada adonan kue yang menempel sehingga saya asumsikan bahwa sudah matang dan waktunya mengeluarkannya dari oven. Padahal saat itu masih ada sisa sekitar 5 menit kalau berdasarkan jurus jitu Josephine.
Hal paling cupu adalah saya selalu ketakutan lagi, lagi, dan lagi setiap saya harus mengeluarkan loyang panas dari dalam oven. Tapi saya kan bisa juga jadi pemberani, jadinya ya sudah saya keluarkan karena ya memang harus!! 😦
Aaaah bahagia sekali. Oh iya, tadi saya sudah menyinggung tentang menggunakan parchment paper kan? Iya, itu penting. Karena kalau tidak pakai, bisa-bisa kamu sedih seperti saya. Soalnya saat saya mencoba membalikkan kue yang telah dikeluarkan dari loyang, hasilnya jadi…
Saya sedih, Jujur, saya sempat mau menyalahkan Mama saya karena bilang kuenya gosong padahal seharusnya percaya diri saja sama jurus jitu Josephine untuk memanggang selama 45 menit. Sedih. Tidak pakai bohong, sesedih itu 😦 Bisa terlihat juga ternyata kue ini dalamnya tidak teratur, tidak seperti Spongecake yang layak jual dengan ukuran pori-pori seragam.
Kue saya justru memiliki pembawaan jigly yang tidak disengaja. Kue apa ini!!!
Baiklah. Saya sering sekali mudah bersedih namun bisa sesegara mungkin kembali bergembira. Maka saya mencoba mengakalinya dengan menambahkan gula halus yang tetap saja membuatnya elek tenan. Setelah berpikir lebih dalam, akhirnya saya memutuskan untuk mengupas jeruk yang ada di dapur.
Saya kemudian membuat larutan gula dan mencelupkan jeruk ke dalamnya. Selanjutnya, saya mencoba menutupi bolongan yang ada di atas kue. Hikmahnya? AIB MEMANG SEBAIKNYA DITUTUPI!
Saya lalu mengambil sejumlah gambar untuk kepentingan pencatatan perjalanan membuat kue seperti yang sedang saya lakukan saat ini. Soal aroma, rasa, tekstur? LUMAYAN! Harus saya akui sih, saya tidak kecewa. Secara keseluruhan saya memberi nilai 7/10.
Jadi, begitu deh.
Tulisan ini merupakan bagian dari seri #Amati2r (dibaca amati amatir), yaitu gerakan saya untuk mendokumentasikan segala kegiatan belajar saya, apa pun itu! Suka-suka!
Happy April! I hope this month will be joyous to all of us. So, let me get going to start this month with a sticky information about a sticky science beyond a sticky food: Dodol.
The idea of picking dodol as main topic popped when I was chatting with my friend this morning. We were likely having a silly conversation until the word “Dodol!” come out as my response to a dumb act of her. Yes, somehow Indonesian, especially the youngsters, usually use the dodol word to express how silly a person can be. Too bad, this writing would not be fulfilling your curiousness toward the reason why and what is the ultimate connection between the dodol word and dodol as food. So, let us just start.
Dodol , as food, is a toffee-like confection, popular in some Southeast Asian countries, especially Indonesia and Malaysia. This sticky and sweet food is basically made of coconut milk, glutinous rice flour, regular rice flour, palm sugar, and pandan leaves. Dodol making is actually simple but a time consuming process. It can be up to 6 hours. Just relax, it would be worth it. The good news is that not only time, but also energy consuming. It would be a lot of work to do. Go fight win!
Instead of fussing on how tired I would be to make one, I’d tend to talk about the sticky science of dodol by examining the role of each ingredient to the physical characteristic.
The major constituent of rice flour is starch. The starch itself mainly consists of two polymers: amylose and amylopectin within certain ratio in total starch. Amylopectin is a waxy starch. When amylopectin won over amylose, the cooked starch will be strangy and of course as its name implies: waxy. Meanwhile, amylose gives a gelling or compact characteristic.
Glutinous rice flour is dominated by amylopectin, while regular rice flour on the other hand, rich in amylose. You guess, what will happen next? Exactly. As dodol is expected to be elastic and chewy, the ratio between glutinous and regular rice flour used is approximately 6:1. The regular rice flour is there just to make sure that dodol won’t be too sticky and too despicable to be eaten.
At an early phase, the rice flour will be slurry as it is mixed with water. Gradually, the thickness will be increasing within an excess water and certain high temperature. This processed is called as gelatinization. Empirically, can be proven through a microscopic vision. We won’t be that far.
Palm sugar is brown in visual. Not only imparts to give sweetness, it also gives dark brown color and flavor. Palm sugar consists of glucose, fructose, and sucrose. These sugar, mainly glucose and fructose play an important role in color development. The series of chemical reactions in dodol making summed up as Maillard reaction and caramelization which end up giving myriad compounds to develop color and flavor. Technically, Maillard reaction occurs between reducing sugar and amino acid groups provided by protein. The protein comes from rice flour and coconut milk. While caramelization occurs between the sugars on dry heating. Both happening on high temperature.
This one is typically a Southeast Asian favorite ingredient. I bet. The milk is extracted from mature coconut meat. The fat component plays some important functional roles in dodol making, they are:
The formation of fatty acid-amylose complex reduces the retrogradation of starch. This modulates the hardness and elasticity of dodol.
The coconut fat imparts on making the dodol shiny, mouthful, and too beautiful to resist.
What is so important than the ability to give fragrant aroma? Well, it also creates a flavor. We all do agree on this, don’t we?
Well well well, afterall, dodol is the final product of the whole compounds get together. The fact that science is too sticky to be apart from dodol making has made me impressed just more and more toward this universe. LOL. Too much, but really, it is not surreal.
Happy living your April!
Karim AA, et al. 2012. The Kitchen as Laboratory: Reflections on the Science and Cooking. New York(US): Columbia University Press
No, it is not an english word. My Indonesian pals, we all know that, don’t we? Brebes is a regency in the northwestern part of Central Java province in Indonesia. It is well-known for its indigenous product: salted eggs. Salted eggs from Brebes commonly have a stamp or tattoo-like on their shells as a brand-mark.
Once, I was a kindergarten student. My teacher asked the class to bring a soil paste on the day after tomorrow. We were going to have a project, she said. Little that I knew it was a charcoal paste. Indonesian call it as “abu gosok”. So right after school, I asked my mom to buy me some.
The project was making salted eggs with damp charcoal paste method like Brebes always does. How cool was that?? this method is now still used in massive production of salted eggs. The method results in certain characters, especially for the yolk. The yolk will be more hardened and oily than other method (like immersing the egg in brine solution for weeks) would do.
My teacher brought along the duck’s egg that day. Aaaaand the project started.
The idea is to cover the duck’s egg with the damp salted charcoal paste. Too bad, I could not remember the steps I did back on kindergarten, but do not worry. I still am telling you cause informations can be gained from anywhere. Yes, definitely right.
First of all, prepare some good quality eggs and wash them with water. Shoo the wet by wipe them all, carefully…Avoid using the cracked one. You do not want to fail. Yes, no one wants to. The cracked eggs will be easily contaminated, so choose and clean them all wisely.
Enough with the egg, now be focus on the paste. The saline concentration should be high enough to produce a palatable egg. It is not only the taste, but also other characteristics that will be affected: texture, moutful, and color. Some conventional producer will use 1:1 formula for the charcoal paste and salt weight (if you use 1kg of charcoal paste, mix 1kg of salt). Pour some water, mix, knead ’em all!
Time to play with the dough! Err…not so doughy after all, but this part will be fun. So, cover the cleaned egg with the paste. Supposedly, 1-2mm is the ideal thickness for each egg. Do this carefully, my dear, we are almost there.
The covered egg then store for around 10-20 days. Next, the egg is cleaned from the paste. Now, they are ready to be cooked–boiled or steamed, both are resulting in yummy!
Happily tattoo-ing the eggs, te amo!
p.s. Other chance, we should talk about how saline could affect the egg white and yolk. Catch you later.
That was the line stated by a chef I once met in Jakarta Culinary Passport, last July.
A chef is a person who is a highly trained, skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine, says Wikipedia.org . Without any doubt, we can certainly agree with this.
Other than that, the word “proficient” is there to sum up that a chef can handle every particular thing in order to serve the best cuisine. As time goes by, the qualification to be a chef is not only about serving a delicious food to fulfill any tempations, but much greater than that.
Beyond cooking, there is underlying science to support a delicacy. Sous vide, a word aformentioned in the title is a concrete example of how science is needed on making a perfect meal.
Sous vide is French for “under vacuum”. It is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking.
Sous vide has been studied by food scientists since the 1990s. Sooner than that, chefs in some of world’s top restaurants have been using it since 1970s. It was not until in the mid-2000s that the used of sous vide cooking became widely known in the whole world.
Basically, there are 2 differences between sous vide and traditional cooking. In sous vide, the raw food is vacuum-sealed and cooked in precisely stable controlled heating.
Vacuum-sealing has several benefits. It allows heat to be efficiently transferred from the water (or steam) to the food. This airtight condition increases the food’s shelf-life by eliminating the risk of recontamination during storage and reduces aerobic bacterial growth so that resulting in especially flavorful and nutritious food. Last but least, it inhibits off-flavors from oxidation and prevents evaporative losses of flavor volatiles and moisture during cooking.
Precise temperature control also has powerful benefits. It allows greater control over doneness than traditional cooking methods. The overcooking is likely impossible to be happening. The stable temperature set makes food can be pasteurized and made safe at lower temperatures, so that it does not have to be cooked well-done to be safe. In special cases like meat tenderization, the tough cuts of meat (which were traditionally braised ) can be made tender and still be a medium or a medium-rare doneness.
The intention of sous vide is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. Meanwhile, in traditional cooking, a problem can occur because of the use of the high temperature of the pan, oven or grill pushes heat into the exterior of the food so quickly that a large temperature gradient forms between the surface and the core.
In conclusion, there is no wonder why many chefs fall in love with the idea of these unsuperstitious benefits of sous vide. It is a delicacy we will get when combining cooking with science.
Baldwin DE. 2012. Sous vide cooking: a review. International Journal of Gastronomy and Food Science. vol 1(1):15-30
Hello! It is never too late to write stuff. So, here it is….a post (finally).
Who doesn’t love chocolate? Well, you are out of league, dude. No, I was not trying to be offensive even a little. The expression was closely telling that it seems impossible (or hard, you could tell) to find ones who would cross their hands right rejecting its sweetness. Or who doesn’t know what chocolate is? Right, Imma telling you.
Chocolate is a solid mixture. In its basic form it is composed of cacao powder, cocoa butter, and some type of sweetener such as sugar; however, modern chocolate includes milk solids, any added flavors, modifiers, and preservatives. — this is cited from a trusted source. Even when I am not telling you, you know that I am telling the truth. Right.
No, this post wil not end by its definition. Let us get further.
Somehow I was confused by the terms: cacao and cocoa. Why do they sound alike? What are they? The cacao refers to both the plant and powder from the tree, Theobroma Cacao. Meanwhile, cocoa refers to the processed, the roasted form. In brief, that is all.
Case closed. Lol.
Okay next, will you be interested by how the cocoa processed for next be edible to you? Yaz, I am being rhetorical cause I keep on telling you whatever your answer is! After spending some times on knowledge center of IFT: cocoa seeds are removed from the pod, dried and roasted, giving them a distinct dark color and unique flavor. After roasting, cocoa seeds are ground into a paste called chocolate liquor. The liquor separates into dry cocoa and cocoa butter, or fat. Cocoa is heated and combined with other ingredients, such as sugar and milk, to create chocolate bars and candy.
Sorry not sorry for using copy-paste mode.
Well, by this, I end this part. We will be having the next part on…….just wait for it. HAHAHA. And by this too, I congratulate myself for finally publishing a post after a very long unproductive year. This is my sweet greeting.
Hopefully, you have not gone too far after flash-seeing the title. This time, I would like to tell you a tale of tanned chicken breast who felt sexier after technically passed a ‘hot’ trip. People, you can ask your children or your little bros and sisters to read this tale cause it really is not an adult story. That is why I hope you are not over thinking about the words above.
Why do meats, bacon, onions, cookies, doughs, and chicken breasts taste better after being cooked? Why do we cook them? For the sake of safety and less microorganisms containing, you tell me. For the sake of tastier food, you tell me. Right. Due to the sexier chicken breasts could ever be, the tale would be in the capacity of making tastier food.
Foods are not unreasonably being tastier with any coincidence. There is underlying science with all its complexes reaction and compounds. The tanned color or the browning reaction we get while cooking is basically science. Yes, it is food science! In food science, such reaction called as Maillard Reaction. The name itself was taken from an early 1900s chemist who conducted the experiments as part of his thesis named, Louis Camille Maillard (1878-1936).
Thanks to Mr Mallard cause now we know how to posses delicious cuisines. Maillard reaction is the reaction between amino acids and reducing sugars in the increased temperatures. When the temperatures escalating, the browning happens to the surface of the foods. It is the non-enzymatic browning reaction. The reaction usually takes place above 140°C.
When the heat striking out, the reaction let hundreds of flavor compounds created. These compounds later in turn breakdown to form new flavor and more compounds. Each type of foods will set a distinctive or unique flavor compounds along with the reaction.
Although the studies have been doing around the century, there are still the unknown pathways of maillard reaction due to its complexness. Despite longing for unknown pathways, here are the factors taking role on forming the color and aroma: pH (acidity), types of amino acids and sugars, temperature, time, presence of oxygen, water, water activity (aw) and other food components all are important.
How does the reaction happen?
The first step of the Maillard reaction is the reaction of a reducing sugar, such as glucose, with an amino acid. This reaction is shown in figure 1 below and results in a reaction product called an Amadori compound. (Thanks a lot to THIS cool site! It is so helping)
Fig. 1 : The initial step of the Maillard reaction between glucose and an amino acid (RNH2), in which R is the amino acid side group (from ref. 2)
(i will not continue the Amadori compund browning reaction here. This one already been told on the site I have mentioned above. Please check it for your self! Thanks, much appreciate! :D)
The bigger the sugar is, the harder it takes to be completely reacted to amino acids. Pentose sugars (like ribose) will react faster than hexose sugars (like glucose). It also does comparable to dissacharides.
So here they are, all I want to share about Maillard reaction. Thanks for checking this out! The thing is, cooking your foods is not only for conditionally fulfilling its safety but also to let the compounds reacting and giving you tastier food! It is food science!
This is the end of the tale of tanned chicken breasts and friends who are sexier than ever after a long ‘hot’ trip. I ain’t playing trick on you, or am I?
As I told before, I am a Food Science and Technology student in an agricultural university. Food science and technology basically is the main part of food engineering. In Indonesia, there aren’t so much reasons for us enrolling for this class. It is not only because of the preferences of the freshman’s choices but also their parents. For most of us, food science is not an earn-living. That, the mindset itself has done so much about this country’s tangible problem in reference to food security.
Despite the reasons why I chose this as my studies because it had been my dream ever since my cousin enrolled on the same major, my parents and friends’ supports definitely involved. One of my friends, who now continuing her studies on International Relationship major, was really happy when I told her that I got accepted. She then challenged me to make a substitute for one of world’s greatest taste substances. We now call the taste as umami. It is a deliciousness that hardly described.
Umami is genuinely a Japanese word. It is the fifth-taste we can get besides the other four, sweet, sour, bitter, and salty. Maybe we haven’t heard so much about it cause the tongue itself mapped only for the other four tastes. The discovery of umami had been made up since 1902 by a Japanese chemist, Kikunae Ikeda. You can further find about umami here.
If you wonder how it tastes, you can bear in mind tasting parmesan cheese, meat, chicken soup, mushroom, or else the glutamic acid containing foods. Yes, the key to meet the umami is to meet the glutamic acid inside. Glutamic acid can be found in our body already and also a man-made one. A synthetic glutamic acid put on foods called as monosodium glutamate (MSG). MSG not exactly giving you a definite taste which is umami. It works to richer the four taste at one time. I used to think that the MSG itself can be replaced by the ultimate collaboration of sugar and salt, but no, everyone, it just won’t happen. Talking about MSG, I guess you are wondering about its harm now, yes?
Back to the challenge.
The harm of MSG, it is also a thing that brought my friend challenging me. She currently living a vegetarian life. She concerns much about everything enters her mouth. Naively, we do know that MSG brings bad effect to our body. It causes a cramp in your neck and reduces the brain works. At least, it is what we can say when talking about MSG. But still, we add it to our food, the restaurant practices add it to most of the menus, the food industry add it too to the snacks, and so on. It really gives us umami and it makes us consume it even more. That is the power of glutamic acid. Now, do we even really care about the doses of it? How harmful can it be?
My yesterday lectures, which conducted by Mr.Pur drove me to surf it on the web. Mr.Pur said, as scientist (on going) we can’t be just believing what majority said, especially the stuttered said one which no one knows the factual. He said that the usage of MSG is not ‘that’ harm. It is a taste richer just like sugar. Analogically, the sugar (here I mean sucrose) gives us sweetness and MSG gives us umami-ness. There is no exact prohibit number of the usage doses in daily basis. You don’t know how much sugar you should put to be safe. When you make a cup of tea, you’ll add it a tea-spoon or two if you want. But you won’t add it so much till seven tea-spoon cause you know that is beyond sweet and oppositely gives you a bad taste. So sugar has a self-limiting factor mechanism. So does the MSG. You won’t put it so much to make your food umami-ful.
On the other point, due to the food chemicals, everything is a toxic. The concentrate you add is what make a total difference. That’s the point. And Mr.Pur asked us “Have you ever heard about ones who got poisoned by water?” Nah-ah. We should still learn a lot.
So, where does the cramping-neck come from?
It is usually called as Chinese Restaurant Syndrome. I read about the controversy here. I suggest you to read that also. It is not the MSG harmful. So, I’d be making a change on the challenge, I guess.