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.
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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.
