Deep Frying Food In Pure MSG

in today's video we're taking a look at msg and see if we can melt it down to a liquid [Music] [Music] monosodium glutamate yes that is a fun thing to say most commonly referred to as msg it's initials it is a flavor enhancer that gives a strong savory or umami flavored mommy seasoning um i thought umami was a food for a second it's a flavor yeah it's like sweet sour sweet sour sweet sour salty bitter and savory umami is a fifth one it's pretty common in some types of cooking stereotypically it's often used in chinese food all the time soup fried noodles fried rice meat fish vegetables those are just a few of the options it has on the back here's the basic idea we've got several pounds of pure monosodium glutamate also known as msg we're going to see how well it melts down and what we can do with it if it does i actually love this stuff there are some people who believe that they have a sensitivity to it that it gives them headaches or makes headaches worse or makes them sick i'm not saying that that doesn't ever happen but in all double-blind trials where they've tried to reproduce the effect it's failed to be reproduced and even the people who said they had a high sensitivity to it so it's very possible that there's something that just wasn't well accounted for in some of those trials there haven't been tons of them and for the most part i think people who feel that they're sensitive to it just avoid it and that's okay i have never felt that i have any sensitivity to it and like i said i enjoy it quite a bit this is flavor this is a different version of it this is just like something that's sold in the spice aisle this is more like what you're going to find in the store it's not very likely that you're going to find this in your local grocery depending on your store so the reason we have three pounds of it is i wanted to do an experiment i wanted to see if we could melt msg and it turns out that the melting point of msg is 450 degrees fahrenheit which is way lower than salt so we have melted salt in the past we've melted rock salt i melted a few uh yeah rock lamps for fun like salt rock lamps poured it onto ice probably yeah we did that a few times it takes so much heat that we've had to use the foundry yeah so table salt sodium chloride melts at approximately 1474 degrees fahrenheit so more than a thousand degrees more than to melt this stuff this we should be able to melt on a stove or even in the oven and i think that's what we're going to try and then after it's melted i kind of want to play with it because i think i mean carefully because it 450 degrees is easily enough to burn you that's hotter than pretty much any frying oil you're going to use unless you're frying like a whole duck i'm pretty sure it gets cooked about that temperature but i want to dip a stick into it and see like what the cooling liquid like what crystallize as it cools down maybe try dripping little bits of it into a small container of water instead of something in it and i also want to try to cook something in it so i grabbed a couple of things we'll see if we can cook in liquid msg so msg is pretty common for example these are some barbecue pringles it has written on here you can see monosodium glutamate so i think we're going to start melting this down we've got our our pot that we cooked a whole bunch of too much popcorn on the stove and while the bottom of it is a little bit stained we're going to try putting in here so that way we'll be able to see everything happening if we get it to liquefy nicely so i'm going to set the oven for about 460. that's about 10 degrees above the melting temperature and i want it to just barely get there because i do think if it's above that it's gonna just burn so we're gonna put it at just a little over its melting point and then we're just gonna leave it for at least half an hour come back see where it is as the msg has been melting every once in a while i open the oven up and just stir it so it's a more even consistency at this point the melted and the non-melted have stirred together to be sort of this almost a bread dough consistency right here so we're just going to keep letting it melt and i think we're going to get to a liquid because it does just parts of it start bubbling and boiling on the sides a little bit so getting close i think and of course this is bag one we do have two more bags to try and add into it once we have a good liquid our first batch of msg has actually melted down quite nicely it caramelized it did turn brown and i was worried i didn't think it was going to but we now have like a thin syrup consistency and it's all melted quite nice oh it's getting a lot of bubbles as i'm stirring but you know that's good and liquidy that's what i was hoping for it's actually not as runny as i thought it might be like table salt turns just like a liquid liquid but this melted great so now i think we're gonna start by at least one bag and maybe two we're just gonna add that in and try and get that melted along with it now that we know for sure this method does work this took hours to properly melt down but we do now have a pretty runny thin liquid i wasn't expecting the color change just as a first quick test i actually just want to see what happens if it drips into water so i'm just going to take a little bit on the spatula and drip it into this cup and it's on the stove and the stove is on to help keep it stay liquid it's like hard crack stage something like that try and pour some of these formations out oh yeah it's it's dissolving quick very quickly which shouldn't be surprising i suppose i'm gonna try some i bet it tastes like msg sure does oh that's a lot i like it but that much of it that's that's more than is necessary definitely i like that much it's fine so let's see i've got a piece of asparagus here and asparagus is something that is often cooked at a pretty high heat around 400 to 450 degrees so i'm thinking this might be a good test i am going to be using these tongs well out of the way just gonna do a quick dip and if nothing crazy happens then i'll stick it in and hold it in longer oh it started to fizz i hear it bubbling but it's not as violent as we were expecting now this is nowhere near as runny as a hot oil would be and it may not transmit heat it may not conduct heat as nice and easily as oil either i think we have a hard shell we may have to let that cool and crack it out the entire french fry dipped in msg oh i'm just gonna drop it down in there apparently oh boy there we go just let that sit there and cook maybe while that fry is doing its thing i'm just gonna just a stick just to see what happens if it cools down and then i like can i build up layers of this oh hang on oh there you go that's an odd thing we've done there molding and casting with asparagus fair enough so now you can eat the asparagus tip and tell me if it has any nice msg flavor or a ton of it like so so so much of it like so much of it it's delicious let's do that again you may see there's a lot of fibers here and this has occurred to us that it might be possible to make msg candy or cotton msg i guess it wouldn't be candy tell us to make it here's the thing sugar melts at a way lower temperature than msg our cotton candy machine can't get hot enough to melt this or at least not consistently so we may want to try and find a way to do it but it wouldn't work in our machine but did it cook it it did that french fry is soft and warm all the way these are pre-cooked fries so it goes quickly but oh wow that is a savory french fry yep well and i still had like plenty of like shell still on it it did not come off nice and easily we dripped some msg into water yes but now i want to try the opposite i'm going to drip some water just like a couple drops okay off of a fork into the msg to see what it does oh okay it reacts like a lot of molten stuff does oils and sizzles yep water is more dense than oil and especially more dense than hot oil so if water drips into oil it sinks and then turns to steam so you get crazy splattering this is sitting on this yeah the water sits on top of it i wonder if it's different if i put the fork in oh sure enough a bit more energetic if the fork goes down into the molten msg just adding a little more flavor and heat our lunch cooled down a little bit this is for you internet you're allowed to not swallow that i ain't a quitter gosh that was the worst thing i've ever done we've just created an msg sensitivity where there was none previously okay we might have finally hit a saturation point this took a ton like i poured more than half of this into the cup of water i'm never gonna be able to taste again nate everything else everything will just taste bland compared to what you've eaten today you've overloaded your taste buds gonna try this again gonna pour some liquid msg into this cup of very msg saturated well maybe not saturated yet because i'm not sure there's a limit i think you can just keep adding it forever no it's still collapsing down the bottom a little it could just be weight but it's still dissolving there's like no limit you can just keep dissolving msg in water for a long time cool all right that's gonna be cool i just dipped this stick in the machine in the pot several times and as it's cooled down it's fractured a little bit so i'll be very interested to see if our heart does the same thing so this side's not sticky just the side exposed to the air yeah interesting okay that's the largest piece of msg i've ever seen right there this is the sharpest piece i've ever seen oh good that's like a little dagger happening here so you can mold and cast with smells of msg no idea why you would ever want to what is the point i can't come up with a good reason to cast something in msg it's like a salt lake except it's not salt very cool stuff if there's anything particular you'd like to see us do with this you can let us know and maybe we'll give it a try uh this was mostly proof of concept to see if you could and you can can you cook stuff in it yes you can it doesn't really soak in it forms a shell which is odd and strange and then you have way too much of it you can't get it all off and even when you like with the asparagus you pull the shell off and it's still like had a really strong flavor guys that's it for today but we've always got cool stuff coming out hit that button right there to subscribe to the channel so you never miss a great video and we'll see you in the next one talk to you then [Music]

Channel: TKOR

Views: 630,656

Keywords: thekingofrandom, tkor, grant thompson, nate, calli, random happens, msg, random msg test, liquid msg, melting down msg, dipping food in msg, cooking with msg, asparagus, French fry, asparagus in msg, heating up msg, msg in water, king of random melt msg, king of random cooking, pour msg in water, king of random food test, king of random taste, king of random liquid msg, king of random asparagus, random raycon

Id: aAE52zWcgv8

Length: 11min 1sec (661 seconds)

Published: Sat Jul 18 2020