Quote:
Originally Posted by Scothew
It was corn syrup but after you asked, i went back and looked at the ingredients and it has some high fructose in it.
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Cool. Thanks. Basically, the reason for the question was that it's a different sugar, and it can behave differently.
One of these days I'll see if I can dig up a scientific explanation if there's any advantage to using HFCS and/or CS either alone or in conjunction with refined sugar in brines, or rather, how, if anything, it might affect the meat differently.