this post was submitted on 19 Mar 2024
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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.
No, the heat would kill any yeast that could ferment it. Also itβs usually pasteurized so it wonβt 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.