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.

On Wed, 05 Feb 2014 01:26:30 -0500, Travis McGee >
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.

Why do you need a sweetener in it at all?

Never heard of the crap in question..but it sounds hazardous to health. Most brines need an equal amount of sweet to offset the salt. For example a weak brine is usually considered 1 cup salt and 1 cup sugar per gallon of water. A strong old fashion preserving type brine is made up of enough salt to float a raw egg. If you are worried about sugar or brain tumors from artificial sweeteners try this hot water brine which goes like this:

1 gallon hot tap water
1/2 cup salt
1/4 cup seasoning blend aka meat rub. Bad Byrons Butt Rub for example. Omaha steaks seasoning works good too.

Soak the meat two hours. No more no less. Dry it off. Rub with Olive Oil or whatever grease you use and apply another light dusting of rub. Throw it on the grill or cook it however you cook. 1 gallon of brine works well on a thick sliced half pork loin. Should be good on chicken too but havent tested it yet.

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.

--
Bob
www.kanyak.com

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.

"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'


--
http://www.helpforheroes.org.uk/shop/

On 2/7/2014 9:02 AM, Ophelia wrote:
>
>
> "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'
>
>
The word "traditional" was meant to refer to using regular sugar and the
brined breast was roasted for an hour at 425F and then at 325F until a
thermometer measured 165F. The brine was designed for a 12-pound bird
and was 1.5 cups of Kosher salt and 1 cup of sugar in 1.5 gallons of
water. The only reason for using Kosher salt was because the recipe said
so; I'm sure you could use a lesser volume of regular salt. The brining
was done overnight (or about 12 hours ) in the fridge.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wed, 05 Feb 2014 01:26:30 -0500, Travis McGee >
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.

What is it you want to achieve? Juicy, tender poultry meat with extra
flavor? If so, just soak the chicken or turkey in buttermilk with
whatever flavorings you like. You can use a season salt, garlic chili
paste, lemon pepper, whatever you like. Soak it at least for several
hours but overnight is best.
Janet US

On Thursday, February 6, 2014 8:37:48 PM UTC-6, bigwheel 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.
>
Keep in mind that one teaspoon of sucralose is equivalent in sweetness to
more than 12 cups of sugar, but sucralose will not decompose or anything.
Your only risk is making the meat too sweet.
>
> Never heard of the crap in question..
>
Because you're an idiot?
>
> but it sounds hazardous to health.
>
So you're blowing out your ass. I bet you're a fat **** too,
who could benefit from sucralose.
>
> bigwheel

--B

"James Silverton" > wrote in message
...
> On 2/7/2014 9:02 AM, Ophelia wrote:
>>
>>
>> "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'
>>
>>
> The word "traditional" was meant to refer to using regular sugar and the
> brined breast was roasted for an hour at 425F and then at 325F until a
> thermometer measured 165F. The brine was designed for a 12-pound bird and
> was 1.5 cups of Kosher salt and 1 cup of sugar in 1.5 gallons of water.
> The only reason for using Kosher salt was because the recipe said so; I'm
> sure you could use a lesser volume of regular salt. The brining was done
> overnight (or about 12 hours ) in the fridge.

OK thanks. I've never brined anything either But I've kept these notes
and I will try it out.

--
http://www.helpforheroes.org.uk/shop/