Originally Posted by Argamemnon
Let's say for fish (salmon) and chicken?
I personally haven't used fruit uice for this purpose with fish. But considering the traditional fruit sauce made of gooseberry I'd be prepared to give it a go. For chicken I have made a pan sauce using apple juice and soy....I can't rmember now, but it was one of my favourite meals about seven yers ago. and while my orange or cherry duck recipes are usually boozy I've made decent versions without booze but plenty of fruit too.
i agree whole heartedly that juice does not have the sae flavour by anyeans as wine, and I personaly a quite boozy cook, but ust because its not the same doesn't mean you can't get good different flavours and experientation in this area could be fun. Personally, to get over the semantics, i'd think of it less as substitution for the 'same result'a variation.