Cooking with beer

Reads 2197 • Replies 18 • Started Saturday, February 16, 2013 3:05:24 PM CT

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Message NeoHippie2 beers 1074 º places 51 º 15:05 Sat 2/16/2013 So spring is just around the corner and as it warms, I always end up drinking more beer. This year Id like to try cooking with beer more often as well. What are some of your favorite beer infused recipes?
Message Sigmund beers 13352 º places 447 º 15:16 Sat 2/16/2013 About ANY recipe that normally calls for a certain amount of liquid (often water) - just replace that liquid with the same amount of beer, and you’ll be a happy fellow. But it might be a good idea to avoid beers with an extreme bitterness.
Message pinkie beers 470 º places 10 º 15:19 Sat 2/16/2013 http://www.thebeercook.com/ Here’s a blog you might like.
Message joet P admin beers 2900 º places 125 º 16:27 Sat 2/16/2013 Originally posted by Sigmund About ANY recipe that normally calls for a certain amount of liquid (often water) - just replace that liquid with the same amount of beer, and you’ll be a happy fellow. But it might be a good idea to avoid beers with an extreme bitterness. This. Most creamy or cheesy soups and sauces benefit. Tomato-based sauces, including pasta sauces, Indian and Salisbury steak sauce, are good. As a pan liquid for roasting poultry with vegetables. With ice cream in milk shakes. And don’t forget to turn your old beer into malt vinegars which can be interesting pickling liquid for any vegetable you pickle.

Message JoeMcPhee P beers 12100 º places 543 º 16:34 Sat 2/16/2013 Originally posted by joet And don’t forget to turn your old beer into malt vinegars which can be interesting pickling liquid for any vegetable you pickle. How does one do this at home? Just get an Acetobacter culture?
Message joet P admin beers 2900 º places 125 º 16:54 Sat 2/16/2013 Yep. You can get a mother of vinegar (commercial vinegar w/ culture) from health food stores. I add it to beers, keep it warm for a few days and then filter and re-bottle.
Message DietPepsican P beers 1592 º places 63 º 17:39 Sat 2/16/2013 I added a labatt 52 to my chili yesterday.
Message DerWeg beers 2175 º places 48 º 20:29 Sat 2/16/2013 What are good deglazing beers? I cook and deglaze bananas and pears with breakfast, or do mixed veggies. Beer can seem grainy-tasting with mild ingredients.

Message foppa78 places 12 º 20:42 Sat 2/16/2013 Originally posted by randomgarbage I added a labatt 52 to my chili yesterday. I thought you were eating tenderloins yesterday. I feel duped!
Message NeoHippie2 beers 1074 º places 51 º 21:58 Sat 2/16/2013 Originally posted by joet Originally posted by Sigmund About ANY recipe that normally calls for a certain amount of liquid (often water) - just replace that liquid with the same amount of beer, and you’ll be a happy fellow. But it might be a good idea to avoid beers with an extreme bitterness. This. Most creamy or cheesy soups and sauces benefit. Tomato-based sauces, including pasta sauces, Indian and Salisbury steak sauce, are good. As a pan liquid for roasting poultry with vegetables. With ice cream in milk shakes. And don’t forget to turn your old beer into malt vinegars which can be interesting pickling liquid for any vegetable you pickle. I’ve experienced a beer milkshake before and those are amazing. Good call.
Message pinkie beers 470 º places 10 º 06:22 Sun 2/17/2013 Originally posted by DerWeg What are good deglazing beers? I cook and deglaze bananas and pears with breakfast, or do mixed veggies. Beer can seem grainy-tasting with mild ingredients. You can deglaze with any beer than compliments the flavors you are working with. What you want to remember though is the beer’s flavor will change when it’s heated. So you want to make sure you reduce your liquids and don’t boil the beer. Use the same discretion as with something like sour cream which also doesn’t stand up to high heat. And like wine don’t cook with a beer you wouldn’t drink. Even one of the greatest beer and food proponents, Brewmaster Garret Oliver from Brooklyn Brewery in Brooklyn, New York, admits to the difficulties that cooking with beer can pose: “Actually, as much as I hate to say it, even though I generally feel that beer is the superior drink for food matching, I’d give wine the edge for most cooking,” he says. “Bitterness is a complicating factor for many recipes." It’s not impossible but you have to work with it. Try using beer in marinades.