"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-03-2010, 09:01 AM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Here is what I found about sugar in a brine...

Quote:
Sugar has little if any effect on the texture of meat, but it does add flavor and promotes better browning of the skin. (Brining A-to-Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes! [tabacco.blog-city.com])
Quote:
Sweetening the Brine: Sugar is optional to any brine, but works to counteract the flavor of the salt. (Brining Turkey - Turkey Brine Recipes and Information)
Quote:
The December 2001 issue of Cook's Illustrated magazine included a universal formula for brining. Actually there were two universal formulas, one for the typical meat cooking temperature and another for high-heat cooking such as broiling or grilling. The Cook's Illustrated authors (and many other brining aficionados) complement the salt in a brine with sugar. Though I do not typically use sugar in brines, many people swear it masks or takes the edge off the salt, adds flavor, and promotes browning. (Brining for Flavor)
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-03-2010, 09:56 AM   #22
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
GB has posted some fabulous links. I can't remember where I read that bit about the sugar being important in the denaturing process (I'll find it eventually!) but most of what I've been reading suggests exactly what GB posted, that the sugar is not essential. It does help in the crisping of the skin and imparting flavor to whatever you brine. I'm off to look at my pork links. I suspect that was where I found it...

Edit: Just this bit,
Quote:
Once inside the cells, the salt and, to a lesser extent, the sugar cause the cell proteins to unravel, or denature.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-03-2010, 11:55 AM   #23
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,273
I don't think the sugar acts to denature the proteins.

But it does help to create a more savory, less salty flavor.

I've brined with and without sugar and much prefer the added sugar. It just makes the food taste better.

I also always use soy sauce in addition to the salt.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.