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Cooking with beer
Posted on 2/16/24 at 6:49 pm
Posted on 2/16/24 at 6:49 pm
I bought a single 12oz bottle of an Imperial Gose w/ rhubarb, rosemary & Himalayan pink salt. I’m guessing this’ll be good for a marinade or to reduce for a glaze or something like that. What say you?
This post was edited on 2/16/24 at 7:05 pm
2
Posted on 2/17/24 at 12:28 pm to SBGRosco
I don't think I would cook with that beer. Heat has a propensity to decrease the perception of taste as the temperature rises beyond 95°F. Heating the beer may conceal some of the subtle, nuanced flavors.
Also, reducing a salty sour beer would probably result in a salty sour glaze. Personally I would refrain from cooking with it. But if you do, let us know how it turns out.
Also, reducing a salty sour beer would probably result in a salty sour glaze. Personally I would refrain from cooking with it. But if you do, let us know how it turns out.
Posted on 2/17/24 at 6:31 pm to SBGRosco
Sometimes I deglaze the veggies post-roux with a little beer. I also love using Guinness extra stout to make a stew. Darker beers have more robust flavor and hold onto it better during the cooking process imo.
Posted on 2/18/24 at 12:59 pm to SemiNoblePursuit
When I'm browning sausage for a box jambalaya I will deglaze the sausage pan with some beer and pour it into the pot, it adds a great extra flavor. Subtle, but there.
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