247
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 19 Mar 2024
247 points (97.0% liked)
Asklemmy
43317 readers
987 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
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.