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(
rob, Sun 1 Apr 2001, 1:00)
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much as I hate to agree with Chompno, you don't NEED sugar.
It changes the flavour and it might help with colour during cooking but the brining process only needs salt and water.
(
the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:33,
1 reply,
12 years ago)
very much depends on the meatas to whether that matters. but regardless, the process you are trying to achieve in brining (pulling water into the meat whilst breaking down some proteins) only requires salt water.
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the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:36,
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