"James Silverton" > wrote in message
...
> 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.

Not something I've ever done. How did you do yours? Sorry, I know nothing
of 'traditional methods'


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