On 2/7/2014 4:40 AM, Opinicus wrote:
> Travis McGee;1908033 Wrote:
>>> I've never tried brining, and my SO is on a low-carb diet. Is there
>>> anything intrinsic about Sucralose that would make it unsuitable for
>>> brining, particularly for poultry.
> Sugar is hygroscopic
>
> https://en.wikipedia.org/wiki/Hygroscopic
>
> By helping to extract water from the food being brined, it facilitates
> the brining process. Sucralose would work only if it has similar
> hygroscopic properties.
>
Yes, given the amount of sucralose, I doubt that it could have any
physical effect on the food. I've only brined something once; a turkey
breast using traditional methods and it was distinctly and pleasantly juicy.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.