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.
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.