What is the whole point of cooking meat with beer? What is that concept about?
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What is the whole point of cooking meat with beer? What is that concept about?
Beer can add richness to savoury dishes, or a nutty sweetness to desserts. As the range of beer styles is so broad, so, too, are the types of dishes it can be used as an ingredient. Beer can make for a surprising ingredient that can be substituted where water is called for in many recipes. But, like cooking with wine, you should use the beer you like to drink because it’s all about building up flavour. Beer is not just for drinking, its application can be used in all things we eat, from bread, a hearty stew, lager with chicken, even used as a ‘ripple’ through ice cream.
I love it too, but I don’t often cook the things which call for it, as I don’t eat very much meat. One thing I do really much like, though, is beer battered white fish and I’ve been experimenting with the beers. A citrus hopped golden ale is one of my favourite things to drink and it turns out it’s my favourite in batter too. I keep meaning to try it in tempura and probably will the next time I buy prawns.