Tuesday, January 17, 2012

Tuesday’s Cupful: Beer as a cooking ingredient

More than just a lager to drink
Some chefs like to cook with wine. The Mixed Stew crew likes to cook with beer, but we’re not the only ones. Yes, that refreshing ale made with hops can work well as an ingredient in different recipes. No wonder that beer has been around since the Ancient Egyptians. Beer adds an extra lightness to batters and baked goods, such as cakes, bread pudding, or biscuits. Also, beer provides more depth-of-flavor or extra richness to many homemade sauces. Beer also serves as a tenderizing agent in marinades for any poultry, meat, or fish. We suggest substituting beer in simmering recipes calling for water or soup stock.

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