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(Huffington Post)   10 ways to cook with beer. #11 is actually put it in the food   (huffingtonpost.com) divider line 60
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5962 clicks; posted to Main » on 08 Mar 2013 at 4:15 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-08 04:14:36 PM
The only thing you need to know:

s22.postimage.org


/Add onions if you feel like it.
 
2013-03-08 04:17:03 PM
My chili recipe requires one bottle of ale.
 
2013-03-08 04:18:04 PM
Sorry, I couldn't make it past #1 "Rosemary Ciabatta" because it sounds like a skank I dated in high school.  Even beer wouldn't help her.
 
2013-03-08 04:18:16 PM
Waste beer by putting it in some food concoction?? No thanks....
 
2013-03-08 04:18:24 PM
 
2013-03-08 04:19:10 PM
I put it one bottle of Guiness stout my smoked turkey, shrimp and collard green gumbo.

I drink another bottle or two while I'm making the roux.
 
2013-03-08 04:20:21 PM
I tried to cook with beer before, but I'm always out by the time the recipe gets to the step where you add it.
 
2013-03-08 04:21:34 PM
Brussels Sprout and Chorizo Beer Hash? Um no thanks, just give me the beer.

//is it chorizo beer?
 
2013-03-08 04:21:51 PM
My local does a really nice crab-guinness-asparagus soup.  Guinness in particular makes an excellent soup stock.
 
2013-03-08 04:22:48 PM
I love to cook with wine.  Sometimes I even put it in the food.
--Julia Child


//Sorry subby.  You stole a joke.
 
2013-03-08 04:24:11 PM
Brats, of course.

It also works really well in baked goods. Guinness is pretty popular in chocolate cakes- especially with a whiskey or Irish cream frosting. I also make chocolate raspberry cupcakes with New Glarus Raspberry Tart and a mascarpone frosting. So good.
 
2013-03-08 04:28:03 PM

durbnpoisn: I love to cook with wine.  Sometimes I even put it in the food.
--Julia Child


//Sorry subby.  You stole a joke.


Stolen jokes in my Fark?  It's more likely than you think
 
2013-03-08 04:29:49 PM
I just wanted to give credit where it was due.

//RIP, cooking lady
 
2013-03-08 04:30:19 PM

rkiller1: Sorry, I couldn't make it past #1 "Rosemary Ciabatta" because it sounds like a skank I dated in high school.  Even beer wouldn't help her.


Where do you think we got the name for it and
where do you think we got the yeast?
 
2013-03-08 04:31:57 PM
Marinate London Broil in BROOKLYN BLACK CHOCOLATE STOUT.

Then boil to a reduction to made fondue.

I've made a swiss cheese fondue with it.

Holy crap was that awesome
 
2013-03-08 04:32:16 PM
Way better to just pair the beer with the food based on maillard reaction browning levels and monoterpene aroma compounds.

Or, y'know, just drink something you like and forget cooking with the stuff.
 
2013-03-08 04:34:13 PM
List fails without chili.
 
2013-03-08 04:38:45 PM

UberDave: The only thing you need to know:

[s22.postimage.org image 800x608]


/Add onions if you feel like it.


I've done this with boudin, and didn't notice too much of a difference.
 
2013-03-08 04:42:16 PM

durbnpoisn: I just wanted to give credit where it was due.

//RIP, cooking lady


RIP drunken cooking lady.  I ought to drink a bottle of wine in her memory.  Maybe two for better retention.
 
2013-03-08 04:43:01 PM
This is going to sound odd but it works.  Cook rice with a strong beer.  Awesome.
 
2013-03-08 04:45:15 PM
Welsh rarebit. Cheese, cream and beer sauce served over toast. Try it sometime.
 
2013-03-08 04:46:29 PM

moops: My chili recipe requires one bottle of ale.


I do this too, although no one believes me that it will be good. It doesn't help that when you first pour it in it smells like beer and chili, as opposed to when it gets hot it smells like beer & chili.
 
2013-03-08 04:51:07 PM
Beer, meat, cheese, bread... Take any two and combine them(within reason of course) and you'll be hard pressed to screw it up.
 
2013-03-08 04:57:25 PM
You know what really cooks well in beer?

Snow crab legs
Lobster

Either one.  REALLY good stuff!
 
2013-03-08 04:57:28 PM

Saints_Gambit: Or, y'know, just drink something you like and forget cooking with the stuff.


Why? Cooking with beer is great. Just like cooking with anything else, you add flavor. It doesn't mean that you don't still get to drink some as well.
 
2013-03-08 05:02:50 PM
Get yo self a nice roast, cook that bad boy for 45 mins open, then drop half a brew in, cover in foil for another 45, BOOM. Juicy meat in your mouth.

That came out right.
 
2013-03-08 05:03:05 PM
Best beer-based recipe? Corn on the cob.

I kind of discovered this one on accident, or modified it that way.

Take corn on the cob, remove all silk, and close the husks back up.
Soak for an hour or two in water, get the husks nice and hydrated.
Cook on the grill for about 45 minutes or so, rotating often and dousing regularly with beer. Something cheap an light like Tecate.
I turn the corn and pour on more beer probably every 15 minutes ir so, and go through about a 6-pack when done, plus whatever I drink in the process.
You don't want to dry out and burn the husks, that's why you keep dousing the corn.

At the end, the alcohol has burned off, but the sugars are there, and you have the sweetest damned corn you've ever tasted. Of course, it helps to start with a sweet corn to begin with.

Safe for all of those who are anti-alcohol, there is none left after cooking.
 
2013-03-08 05:03:05 PM

rocinante721: Marinate London Broil in BROOKLYN BLACK CHOCOLATE STOUT.

Then boil to a reduction to made fondue.

I've made a swiss cheese fondue with it.

Holy crap was that awesome


1. London Broil. is not a cut of meat
2. reduced stout is not an ingredient in fondue
 
2013-03-08 05:03:14 PM

The Madd Mann: Welsh rarebit. Cheese, cream and beer sauce served over toast. Try it sometime.


Hold on. Rarebit isn't rabbit? I've turned it down a few times thinking it was one of those crazy British foods. You learn something new every day.
 
2013-03-08 05:05:43 PM
Just replace "wine" with "beer" and can be frequently used in almost any recipe-

/been cooking with booze a long time
 
2013-03-08 05:18:00 PM
My buddy shot a deer this past fall. We used the meat to make a Belgian beef stew (with venison) in the slow cooker for Superbowl Sunday. Instead of broth I used a full bottle of Chimay Blue, and it even had a full pound of bacon in it. We then paired it with the 6 pack of Westvleteren XII I bought. We ate and drank in style while watching The Ravens win the Superbowl. It was a grand evening all around.
 
2013-03-08 05:18:21 PM
A cheap way to make decent pizza dough in a hurry is to use the Jiffy pizza dough mix and use beer instead of water.  I like using hefenweizen but any of the piss colored beers will work well.
 
2013-03-08 05:21:53 PM

unyon: My local does a really nice crab-guinness-asparagus soup.  Guinness in particular makes an excellent soup stock.


I read that as crabgrass soup at first.

\why, yes, I'm not feeling all that well
 
2013-03-08 05:22:37 PM

moops: My chili recipe requires one bottle of ale.


As does mine. And my veggie-chicken soup has lager in it.
 
Bf+
2013-03-08 05:22:46 PM
I find it odd that the type/quality of the beer doesn't always translate well in cooking.
I've done brats in good beer and "bad" beer, and found that regular Bud seems to be best in brats.  A nice well bodied amber... not so much.  Replacing water in your sourdough recipe with leinie's honey vice works much better than I expected it to.

Oh, and that Brussels Sprout and Chorizo Beer Hash looks farking awesome.
 
2013-03-08 05:23:07 PM

WinoRhino: My buddy shot a deer this past fall. We used the meat to make a Belgian beef stew (with venison) in the slow cooker for Superbowl Sunday. Instead of broth I used a full bottle of Chimay Blue, and it even had a full pound of bacon in it. We then paired it with the 6 pack of Westvleteren XII I bought. We ate and drank in style while watching The Ravens win the Superbowl. It was a grand evening all around.


Get yourself a smoker and put some deer in that, you will likey.
 
2013-03-08 05:23:24 PM

damndirtyape: This is going to sound odd but it works.  Cook rice with a strong beer.  Awesome.


Any particular style you'd recommend?
 
2013-03-08 05:24:24 PM
I made braised lamb shanks the other day and the recipe included stout.  Damn delicious.
 
2013-03-08 05:25:33 PM
Add it to your crockpot or dutch oven while cooking corned beef.
 
2013-03-08 05:27:16 PM

CheekyMonkey: unyon: My local does a really nice crab-guinness-asparagus soup.  Guinness in particular makes an excellent soup stock.

I read that as crabgrass soup at first.

\why, yes, I'm not feeling all that well


Might I suggest you have some beer?
 
2013-03-08 05:30:32 PM

Bf+: I find it odd that the type/quality of the beer doesn't always translate well in cooking.
I've done brats in good beer and "bad" beer, and found that regular Bud seems to be best in brats.  A nice well bodied amber... not so much.  Replacing water in your sourdough recipe with leinie's honey vice works much better than I expected it to.

Oh, and that Brussels Sprout and Chorizo Beer Hash looks farking awesome.


Yeah, you don't need to cook with wine any fancier than the stuff that comes in boxes either. The flavors matter, but not the quality.

You want to hold yourself to a higher standard when drinking, but no reason to use the expensive shiat for cooking. Ever.
 
2013-03-08 05:35:47 PM
Boil ribs in beer for 30 mins or so before putting them on the bbq grill, set to low. turn every few mins and coat with thin layers of your favorite bbq sauce until there's a little charcoal on the edges, but they're still juicy and tender.

/you're welcome
 
2013-03-08 05:40:18 PM

Trayal: Boil ribs in beer for 30 mins or so before putting them on the bbq grill, set to low. turn every few mins and coat with thin layers of your favorite bbq sauce until there's a little charcoal on the edges, but they're still juicy and tender.

/you're welcome


Addendum: An alternate way to time the cooking is to take a bottle of good beer out to the grill with you.  Enjoy it leisurely; when the beer is gone, the ribs are done.

Somehow that always works out perfectly for me.
 
2013-03-08 05:45:49 PM

vudukungfu: rkiller1: Sorry, I couldn't make it past #1 "Rosemary Ciabatta" because it sounds like a skank I dated in high school.  Even beer wouldn't help her.

Where do you think we got the name for it and where do you think we got the yeast?


+1 You magnificent bastard!
 
Bf+
2013-03-08 05:49:41 PM

Trayal: Boil ribs


Trayal: An alternate way to time the cooking is to take a bottle of good beer out to the grill with you. Enjoy it leisurely; when the beer is gone, the ribs are done.


You said ribs.
Did you mean ribs?
 
2013-03-08 05:52:10 PM
my mother always added a bottle when she cooked a ham in the oven.  it was farking delicious.
 
2013-03-08 06:01:42 PM
I use a dark porter (Black Butte Porter to be exact) to deglaze the pan after browning beef for my beef stew. Actually I deglaze after browning the beef and sauteing the onions and garlic.
Red wine works well too, but the BBP adds a nicer flavor to the finished product.
 
2013-03-08 06:04:55 PM
Any time I'm cooking, I'm cooking with beer.
 
2013-03-08 06:13:27 PM
I have a great mac and cheese recipe that only got better when I added a bottle of Abita Turbodog to the sauce. Beer makes everything better.
 
2013-03-08 06:15:29 PM

Buttle not Tuttle: I have a great mac and cheese recipe that only got better when I added a bottle of Abita Turbodog to the sauce. Beer makes everything better.


I might just love you.
 
2013-03-08 06:16:57 PM
2 beers, nothing fancy, American Lagers
some vinegar
a bunch of Old Bay
some salt
some red pepper flakes

Bring to a boil, then let "rest" for at least 15 minutes.

Bring back to a boil, add 2 lbs skrimps, clamp on lid.
The skrims are finished 1 minute after they come back to the boil.

enjoy
 
2013-03-08 06:38:05 PM

Trayal: Boil ribs in beer for 30 mins or so before putting them on the bbq grill, set to low. turn every few mins and coat with thin layers of your favorite bbq sauce until there's a little charcoal on the edges, but they're still juicy and tender.

/you're welcome


you barbarian.

do you stir the sauce with your dick?
 
2013-03-08 06:57:45 PM

Krowdaddy Chixdiggit: Waste beer by putting it in some food concoction?? No thanks....


Well you can use swill youd never actually drink for most cooking recipies like beer can chicken and beer bread.
 
kth
2013-03-08 08:41:48 PM
Most recent uses of beer in cooking/baking.

Lager in mac&cheese
Brown ale in shepherd's pie
Guinness in gingerbread
 
2013-03-08 08:51:52 PM
No one tried it with bacon pancakes yet?

25.media.tumblr.com

/stuck in your head again, isn't it?
 
2013-03-08 09:10:31 PM

Buttle not Tuttle: I have a great mac and cheese recipe that only got better when I added a bottle of Abita Turbodog to the sauce. Beer makes everything better.


Why have I never thought of beer-cheese macaroni?  I must experiment with this.  FOR SCIENCE!
 
2013-03-08 09:13:52 PM
Combine equal amounts of beer and flour, then let it sit at room temperature for three to fours hours, stirring whenever convenient. It makes a great batter for deep frying onion rings or shrimp.
 
2013-03-09 05:37:11 AM
Bass & Smoked Gouda Soup?

White Bean Turkey Chili, reducing some Becks in the veggies?

Newcastle Beer-battered Haddock?

A chicken smoked with a Schlitz stuffed up it's rear?
 
2013-03-09 05:44:56 AM
A Rubbermaid full of Heinekin? can that be a course?
 
2013-03-09 05:29:24 PM
Beer brine pork chops with beer mustard sauce. This one has become a favorite:
http://recipes.menshealth.com/Recipe/beer-brined-pork-chops-with-bee r- mustard-sauce.aspx
Most folks have all the ingredients already.
 
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