Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
For chicken or beef pot-roasted with vegetables, apple juice. I started doing it when recipes called for wine but I had little kids and no money.
Seems like a red grape juice would be closer.
For some reason that Concord Grape flavor is just overwhelming for me. Apple is a more neutral flavor. I started with apple because it was what I had on hand, but tried grape and went back to apple. It doesn’t add the purple color, but as with wine, the fruit sugars caramelize to aid browning.
Doesn’t it ferment when you heat it? I don’t know much about chemistry.
No, the heat would kill any yeast that could ferment it. Also it’s usually pasteurized so it won’t ferment.
No, because you’re heating it to oven temperatures, not just keeping it slightly warm. If it were cool enough to ferment the juice, the meat would be breeding botulism or e coli or something.