"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-20-2017, 08:28 AM   #1
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,440
Beer as an Ingredient question

I have been growing hops in my backyard the past few years. This year will be my first harvest, and I will make an attempt at brewing my first beer. I have made wine in the past, so this is just one more thing I want to experience.

The funny thing is that I don't drink. I use wine for cooking almost every week, but I've never experimented with beer. I ve heard of / seen recipes using beer as an ingredient online, cooking shows, books...

So, my question is, do ay of you have any favorite recipes, suggestions, uses for beer as an ingredient ? I don't needful recipes, and don't worry about the vegetarian thing. Im more curious how you guys and gals use it. It will give me an idea of how I can use it / experiment with it (with my dietary restrictions).

Thanks,
larry

__________________

__________________
larry_stewart is online now   Reply With Quote
Old 09-20-2017, 10:13 AM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,070
Carbonnade was something my grandmother used to make. Basically, it's a Belgian stew made from beef and onions slow cooked in beer. Surprisingly, it doesn't have a strong beer flavor. My grandma was not a teetotaler, but she didn't keep alcohol around the house. So whenever she needed some, she'd call my parents and either my brother and I would have to run something over for her (she lived three houses away).

I don't have her recipe, so this is about as close a recipe as I can find:
Carbonnade Beef and Beer Stew Recipe | SimplyRecipes.com

Growing up in Wisconsin, the other two beer-based foods we had often were beer brats (sausages are simmered in beer before being finished on the grill), and beer cheese soup. Both are Wisconsin staples.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 09-20-2017, 10:22 AM   #3
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,187
Beer and cheese soup in pretzel bread bowls or pretzels/pretzel breadsticks on the side. Beer cheese dip for soft or hard pretzels.

I use beer in collard greens.

We use beer in chicken and pork brines. Not sure if you brine tofu or any of the other meat subs.

We've used it as part of a braising liquid for pork. Guess you could braise hard root veges the same way.
__________________
medtran49 is online now   Reply With Quote
Old 09-20-2017, 10:45 AM   #4
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,857
Among other things, I use beer in deep fried fish batter, Guinness beef stew, crock pot red beans and rice, Cajun peas & Tasso ham, and my special pomegranate balsamic barbecue sauce.

Beer Batter Fish & Chips


Ingredients:

1 pound firm fleshed fish fillets (cod, haddock, orange roughy, snapper, mahi-mahi, etc.)
28oz bag frozen steak fries, thawed
Canola oil, for deep frying
3 cups flour, divided
1½ tsp baking powder
1 tsp salt
½ tsp pepper
2 eggs
12 ounces stout beer

Instructions:

Cut the fish fillets into 4oz pieces. Place 1 cup of flour into a shallow pan. Mix the remaining 2 cups of flour with the baking powder, salt, pepper, eggs and beer in a large bowl and whisk it until you get a smooth batter.

Pour 3 inches of canola oil into a deep fat fryer or large pot and heat the oil to 325F. Put the steak fries in the hot oil and fry them for 2 to 3 minutes, until just cooked through. Remove the steak fries and place them on paper towels or a brown paper bag to drain.

Increase the oil temperature to 375F.

Dredge the fish fillets in the pan of flour, and then dip them into the batter, letting the excess drip back into the bowl. Gently lower the fish fillets into the hot oil and fry them for 4 to 5 minutes, turning once, until the batter is brown and crispy. Do not crowd the pan. Once they are browned, remove the fillets from the oil and allow them to drain on paper towels or a brown paper bag.
Put the steak fries into the 375F oil and fry until golden and crispy. Fish & chips is traditionally served wrapped in yesterday’s newspaper, with lemon wedges and tartar sauce for the fish and malt vinegar for the chips.

Guinness Beef Stew


Ingredients:

3½ to 4 lb boneless beef chuck roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
Salt and pepper
3 Tbs vegetable oil
2 onions, chopped fine
1 Tbs tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups low-sodium chicken broth
1¼ cups Guinness Draught
1½ Tbs packed dark brown sugar
1 tsp minced fresh thyme
1 ½ lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 Tbs minced fresh parsley

Instructions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

Cajun Peas and Tasso

Ingredients:

2 Tbs unsalted butter
½ cup onion, chopped
1 small bell pepper, diced
1 celery stalk, diced
2 garlic cloves, minced
8oz button mushrooms, quartered
8oz Tasso ham, diced*
1¼ cups low-sodium chicken stock
¼ cup dark beer
2 Tbs dry roux (recipe follows)
16oz bag petite*peas, thawed
⅛ tsp cayenne pepper, or to taste
½ tsp salt, or to taste
3 cups cooked long-grain rice for serving

Instructions:

In a large saucepan, melt the butter over medium-high heat. Add the onion, green pepper, and celery, and sauté*until golden and lightly caramelized, 10 to 12 minutes. Add the mushrooms and Tasso and cook another 2 minutes, stirring occasionally. Add the garlic and sauté*until fragrant, 30 to 45 seconds.

Combine the chicken stock and beer in a 2 quart measuring cup and stir in the dry roux until completely dissolved. Add the peas and cayenne and bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Adjust the seasonings to taste. Serve over cooked long grain rice.

Pomegranate Balsamic Barbecue Sauce


Ingredients:

1 cup pomegranate balsamic vinegar
1½ tsp pomegranate molasses
3 Tbs Agave Nectar
2 Tbs light tasting olive oil
12 ounce bottle of stout beer
6oz tomato paste
1 tsp Worcestershire sauce
½ tsp Frank's Hot Sauce
1½ tsp whole grain mustard
¼ cup dark brown sugar
½ cup minced onion
4 garlic cloves, minced
½ tsp grated ginger
½ tsp salt

Instructions:

In a medium sauce pan, sauté the onions in the olive oil until softened, but not browned. Add the minced garlic and sauté until fragrant, 30 to 45 seconds. Add the tomato paste and heat through, breaking it up as you stir, to cook out the raw tomato taste.

Once the tomato paste has heated through, add the pomegranate balsamic vinegar and stout beer and bring the sauce to a boil, stirring occasionally. Reduce to a simmer and add the agave nectar, pomegranate molasses, Frank’s hot sauce, Worcestershire sauce and the whole grain mustard.
Add the brown sugar and stir until it is completely dissolved, then stir in the grated ginger and the salt. Allow the sauce to simmer for anywhere from 2 to 5 hours, until the sauce is rich and thick enough to coat the back of a spoon This sauce will keep for 1 week tightly covered in the refrigerator, or for 3 months in the freezer.

To bring your barbecue together, grill whatever meat, poultry or seafood you have chosen, ensuring the proper internal temperature with an instant read thermometer. Once cooked, coat one side with the barbecue sauce and grill it, sauce side down, for 3 to 4 minutes, until the barbecue sauce begins to bubble. Slather the top side with barbecue sauce, turn it over, and grill for 3 or 4 minutes longer, again until the sauce begins to bubble. Watch carefully because sugar burns easily.
__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-20-2017, 12:35 PM   #5
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 3,258
Beer is interchangeable with stock or water in my kitchen, in almost every circumstance.
Like today. I'm making chili with beans. I will use one can of beer instead of water or stock.
I cannot remember the last time I made a pot roast without using beer as the braising liquid. Same with beef stew and anything that needs to braise.

Like Andy, I also make a beer batter for fish and shrimp.
The sky is the limit. Beer is much less expensive that buying canned or boxed stock and IMO is better tasting.
I can almost smell that chili cooking right now.

I have zero preference on what type of beer to use. I use what I drink. I don't buy or even like IPA type beer at all.
Sometimes guests will leave beer behind. Dark IPA types. In one case I remember it almost ruined the dish. Way to bitter. Way to dark and way to expensive.
__________________
Roll_Bones is offline   Reply With Quote
Old 09-20-2017, 12:39 PM   #6
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,305
I’m not much of a beer drinker. I do cook with beer sometimes. I am most pleased that in our state you can buy single bottles in some liquor stores.

Brats simmered in beer, probably my most common use for beer in a recipe. Probably not helpful. Use beer in favorite marinades.

Beans/ frijoles borracho or beer baked white beans

Beer cheese (added jalapenos) quick bread

Welsh rarebit, not just on toast anymore, makes a good dipping sauce or slather on broc or cauliflower

Beer (cheddar) cheese spread

Beer mustard sauce

chili or stew -- sub beer for some of the other liquid

beer biscuits, when you’re out on the trail and don’t have any fresh milk for the batter

beer battered onion rings, I don’t deep fry, but I have a recipe
__________________
Whiskadoodle is offline   Reply With Quote
Old 09-20-2017, 12:40 PM   #7
Executive Chef
 
Join Date: Mar 2008
Posts: 2,780
Quote:
Originally Posted by Steve Kroll View Post
Growing up in Wisconsin, the other two beer-based foods we had often were beer brats (sausages are simmered in beer before being finished on the grill), and beer cheese soup. Both are Wisconsin staples.
We made the beer brats the opposite way, browning them first, then finishing them in simmering beer.

There are some companies making a Guinness cheddar cheese.
__________________
blissful is offline   Reply With Quote
Old 09-20-2017, 01:14 PM   #8
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 165
I use beer a lot as a replacement for water in marinades and injections.

I also like to use a chocolate stout or porter as a sauce when cooking meat. Petite sirloin cooked in a pan in a deep broth of chocolate stout, worchester, etc. Yumm.
__________________
Vinylhanger is offline   Reply With Quote
Old 09-20-2017, 08:25 PM   #9
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,708
I also use beer in my braising liquids. I like it better than wine for that job.

However, I don't like very "hoppy" beers, and don't cook with them either. So, if you make a hoppy beer, I don't know what it will be like to cook with. I just haven't done it.

I like a robust, "bready" beer. They are great for stews -- probably even a veggie stew.

CD
__________________
Everyone has a talent they don't know about, until tequila.
caseydog is offline   Reply With Quote
Old 09-20-2017, 08:29 PM   #10
Executive Chef
 
Join Date: Mar 2008
Posts: 2,780
Quote:
Originally Posted by caseydog View Post
I also use beer in my braising liquids. I like it better than wine for that job.

However, I don't like very "hoppy" beers, and don't cook with them either. So, if you make a hoppy beer, I don't know what it will be like to cook with. I just haven't done it.

I like a robust, "bready" beer. They are great for stews -- probably even a veggie stew.

CD
Caseydog, your dog looks pretty angry.

I have a question about beer tastes. Is the hoppy flavor the aromatic flowery smell/taste, or the bitter flavor, or both. Can anyone describe the hoppy flavor to me, thanks.

And another beer taste question. I like guinness, it is filling, a little bitter, thicker than normal beer. What is the main taste?
__________________

__________________
blissful is offline   Reply With Quote
Reply

Tags
beer

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.