Greetings! First of all, let me state that I am not an expert on
brining. I just read Cooks Illustrated and lots of other cook
books. This is what I have read about brining (and if you hang
in there long enough, your question can be answered).
Brining is soaking a meat in a solution of liquid (usually water)
and salt. It works to keep meat moist by two things:
1. Diffusion- the higher concentration of salt (and sugar or
what ever else) will go from the higher concentration in the
liquid to the lesser concentration inside the meat cells.
2. Osmosis- the higher concentration of water (or apple juice
or whatever liquid used) outside will migrate to the lesser
concentration inside the meat cells.
Okay, now all this stuff is sopped up (not a technical term) into
the meat. The salt/sugar cause the proteins to unwind and relax.
They tend to intermingle into a sticky web of protein (yum...)
that holds the water inside the meat. When you cook the meat,
the protein gels and physically holds the water inside.
Your question is about the sugar. The sugar is used mainly
to cut the salty taste of brining. You can brine without sugar,
but try to cut back on the salt concentration. You can also
use apple juice mixed with the water and salt to cut down on
the salt taste. Since I am an idiot about reduced sugar diets,
you will have to figure out what you can put in your brine. I hope
that this helps a bit. Sorry to be obtuse to your question, but
maybe you can whup up (Texan for "create") a brine solution
that we can all try out. (no margarita mix I hear) <BG>
Craig (NM)
brining. I just read Cooks Illustrated and lots of other cook
books. This is what I have read about brining (and if you hang
in there long enough, your question can be answered).
Brining is soaking a meat in a solution of liquid (usually water)
and salt. It works to keep meat moist by two things:
1. Diffusion- the higher concentration of salt (and sugar or
what ever else) will go from the higher concentration in the
liquid to the lesser concentration inside the meat cells.
2. Osmosis- the higher concentration of water (or apple juice
or whatever liquid used) outside will migrate to the lesser
concentration inside the meat cells.
Okay, now all this stuff is sopped up (not a technical term) into
the meat. The salt/sugar cause the proteins to unwind and relax.
They tend to intermingle into a sticky web of protein (yum...)
that holds the water inside the meat. When you cook the meat,
the protein gels and physically holds the water inside.
Your question is about the sugar. The sugar is used mainly
to cut the salty taste of brining. You can brine without sugar,
but try to cut back on the salt concentration. You can also
use apple juice mixed with the water and salt to cut down on
the salt taste. Since I am an idiot about reduced sugar diets,
you will have to figure out what you can put in your brine. I hope
that this helps a bit. Sorry to be obtuse to your question, but
maybe you can whup up (Texan for "create") a brine solution
that we can all try out. (no margarita mix I hear) <BG>
Craig (NM)
