Cooking with beer as an ingredient??

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

If someone leaves garbage beer at your house (such as Bud Light), you
can use it to pour on pork steaks and them put the lid back on the
Weber Kettle. Decent beer is for drinking, not adding to food.

Quoted message said:

Sky

--Bryan

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

You can't really cook bratwurst without beer. Some people like to
brown the brats first and finish with a simmer in beer; others (like
me) like to simmer in beer, and then brown them to finish.

N.

Sky said...

Quoted message said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

Johnsonville Brat reccommends grilling them and place them in a hot beer
bath.

Jim Bulushi starred in that commercial, if I'm not mistaken.

But I could really use some m&ms.

Andy

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

I like to use beer when steaming and in stews. Just like wine,
my rule for beer is if I don't want to drink it I don't want to cook
with it, so I use brown ales, porters and stouts mostly.

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked
a wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all
use beer (when not imbibing it, that is) as an ingredient for
cooking? What sort of beer is used -- pale, dark, in-between, etc.?

Sky

Sorry, only thing I've ever really used lager beer in cooking has already
been mentioned. Beer batters, stews, beer-cheese soup. It was always just
ordinary "you'd drink it" beer, much like wine. If you wouldn't drink it,
don't use it. Most cooking with beer recipes call for something light (and
I don't mean "Lite Beer from Miller".

http://www.foodsubs.com/Beer.html

Jill

On Wed, 31 Oct 2007 14:56:50 -0500, Sky <[email hidden]>

Quoted message said:

How do y'all use beer (when not imbibing it, that is) as an ingredient for cooking?

beer bread
chili
beer can chicken

Tara

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

One of our favorite chili recipes (from The Fort Restaurant in Denver)
uses dark beer as the liquid.

gloria p

Sky said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

When I cook with beer, I usually just buy what's cheap or use what's
left over from a party (we rarely have booze at our parties, but
sometimes someone will bring a six-pack and leave it here). I make
beer bread and beer batter with it, but I don't cook anything else
with beer or any other alcohol, because I don't care for its taste.

Serene
--
Spin the auto-sig generator, and she says:

"Quotation confesses inferiority." -- Ralph Waldo Emerson

I have a delightful recipe called "Brisket in Beer". My mother used
to make it on family vacations -- toss the ingredients in the slow
cooker early in the morning before we'd leave to fish, let it cook all
day, then serve it, thinly-sliced, on bread/buns when we'd return late
in the afternoon. Even tastier the next day. 🙂

~Eri

Oh pshaw, on Wed 31 Oct 2007 12:56:50p, Sky meant to say...

Quoted message said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

I dined with friends when I was in my early 20s and was served a sort of
stew called "Seaman's Beef". It was nothing more than good stewing meat,
thickly sliced onions and thickly sliced potatoes, seasoned with a clove of
garlic, salt, and pepper. A bottle of beer was added for the liquid. I
loved it! When I asked for the recipe I learned they used a pale lager.
When I occasionally make it, I use a dark porter or stout.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

"Felines&Fuzzbutts" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a delightful recipe called "Brisket in Beer". My mother used
to make it on family vacations -- toss the ingredients in the slow
cooker early in the morning before we'd leave to fish, let it cook all
day, then serve it, thinly-sliced, on bread/buns when we'd return late
in the afternoon. Even tastier the next day. 🙂

That sounds wonderful. Feel like sharing?

Andy q said:

Sky said...

Quoted message said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Quoted message said:

Sky

Johnsonville Brat reccommends grilling them and place them in a hot beer
bath.

Jim Bulushi starred in that commercial, if I'm not mistaken.

But I could really use some m&ms.

Andy

Personally, I think that the hot beer bath AFTER grilling defeats the
whole purpose of having a nice bunch of crusty brown spots on the
outside - they get all soggy. That's why I like to grill last.

N.

Wayne Boatwright said:

Oh pshaw, on Wed 31 Oct 2007 12:56:50p, Sky meant to say...

Quoted message said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

I dined with friends when I was in my early 20s and was served a sort of
stew called "Seaman's Beef". It was nothing more than good stewing meat,
thickly sliced onions and thickly sliced potatoes, seasoned with a clove of
garlic, salt, and pepper. A bottle of beer was added for the liquid. I
loved it! When I asked for the recipe I learned they used a pale lager.
When I occasionally make it, I use a dark porter or stout.

Leave out the potatoes and you got a "teriyaki" i occasionally make.

Thinly sliced beef & onions, sauted in butter with garlic, S & P, till
degree of doneness desired is achieved, add beer (as above porter or
stout) and simmer for 15 minutes or so.

Some people like to use a little corn starch to thicken the sauce with
and any other herbs or spices one desires.

Mushrooms sauted with the meat & onions is nice.

I serve it over rice or noodles.
--
JL

On Wed, 31 Oct 2007 14:56:50 -0500, Sky <[email hidden]>

Quoted message said:

OK, my curiousity is getting the better of me again <G>. I've cooked a
wee bit with some beer, but not often at all. I've used beer in bbq
sauces, bread, batters, stews, and I forget what else. How do y'all use
beer (when not imbibing it, that is) as an ingredient for cooking? What
sort of beer is used -- pale, dark, in-between, etc.?

Sky

i use american beer (which i think is mostly pilsner-style), usually
budweiser or rolling rock, in my chili, stew and post roast. i read
somewhere that it could be used as a substitute for stock. some
people use it in marinades. i would use it in place of water in many
recipes, save hard-boiling eggs.

i wouldn't use dark beer in anything where it wasn't called for in the
recipe, or if you want a much more pronounced beer flavor.

if you're going to cook with it and not drink it, you can freeze
unused portions (don't know about this for batter) .

your pal,
blake

In news:rec.food.cooking, Doug Freyburger <[email hidden]> posted on
Wed, 31 Oct 2007 14:39:00 -0700:

Quoted message said:

I like to use beer when steaming and in stews. Just like wine,
my rule for beer is if I don't want to drink it I don't want to cook
with it, so I use brown ales, porters and stouts mostly.

When I drink beer, I like Bud Ice. I tried Heineken (sp) but it's too rich
for me. My roommate and his girlfriend buy it by the buttload and load the
fridge up with it, and it takes them months to drink it all. This gives me
a good reason to make a little more space in the fridge. I'll try adding a
bottle of beer to my next soup or maybe onion ring batter. Perhaps make
some chili con queso with some beer added. 😄

"Damaeus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In news:rec.food.cooking, Doug Freyburger <[email hidden]> posted on
Wed, 31 Oct 2007 14:39:00 -0700:

Quoted message said:

I like to use beer when steaming and in stews. Just like wine,
my rule for beer is if I don't want to drink it I don't want to cook
with it, so I use brown ales, porters and stouts mostly.

When I drink beer, I like Bud Ice. I tried Heineken (sp) but it's too
rich
for me. My roommate and his girlfriend buy it by the buttload and load
the
fridge up with it, and it takes them months to drink it all. This gives
me
a good reason to make a little more space in the fridge. I'll try adding
a
bottle of beer to my next soup or maybe onion ring batter. Perhaps make
some chili con queso with some beer added. 😄

Try Carbonnades Flamandes (a Belgian beef stew made with beer). I use a
combination of Julia Child's and Craig Claiborne's recipes. It's delicioius.

Nancy2 said:

You can't really cook bratwurst without beer.

Without drinking the beer, perhaps. Otherwise it would mean that people
in Germany do not really cook Bratwürste.

Victor