If cooking with Beer.....
* Never cook with a beer that you wouldn't drink. If it doesn't appeal to you as a beverage, chances are it wouldn't appeal to you in a recipe.
* The yeast is perfectly suited to baking and battering. Breads, fritters and pancakes profit from being made with very yeasty brews, which lighten the texture and make for tender, tasty crusts.
* The more the beer is cooked and reduced, the stronger its flavor will be. If the dish requires long cooking and reduction, avoid using too strong a brew, lest you end up overdoing it.
* Non-alcoholic (alcohol removed) or light/lite (low-calorie, less than .5% alcohol) beers can usually be substituted (except in baking), but keep in mind that the flavor may not be as desirable and the texture may have less body.
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