Beer as an ingredient

[simcooks]

I saw a number of recipes in this forum, using beer as an ingredient.

I have used red wine to make beef stew before, but have never used beer for any other recipes. Beer to me taste a bit bitter and it's gassy.

I was wondering how does the final dish taste like if beer is used as an ingredient. Will there be any bitter taste at all?

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[oldbay]

I like to add a pint of Guinness Stout to a pot of chili in place of water. If I'm using canned diced tomato, I drain the tomato juice out and add the Guinness. If I'm using tomato paste and I use the Guinness Stout instead of water. Guinness has a unique, taste that I'm having a hard time coming up with a description. It's a little bitter, yet sweet, and helps make a nice chili.

Here in the states Guinness is pasteurized. My wife brought some fresh Guinness home from the UK a few years ago, and it was remarkable good. Too good for cooking

I can't really think of anything else I've cooked with beer. It might be a cook way to cook shrimp, using beer to steam the shrimp instead of water, but I can't say I've done that. I may now that I've wrote this, but usually I stick with the vinegar, water, and Old Bay Seasoning.

 

[r8rpwr]

I use beer in red beans and rice. Also chili sometimes. And it's great for making that beer can chicken.

I don't particularly like the taste of beer, but you don't get a bitter taste when cooking with it, if you're worried about that.

 

[oldbay]

... Also chili sometimes. And it's great for making that beer can chicken...

Yes, beer can chicken! I forgot about that. I got one of those stands last summer that holds the can of beer, and then the chicken fits over the can and stands upright. I was the most succulent chicken I ever barbecued. I was one of those "that's simply amazing" moments. Probably any beer would work there so no need to waste the Guinness Stout.

 

[Mama Mangia]

don't forget beer batter fish, beer batter onion rings, beer bread, etc.

 

[Mama Mangia]

LOBSTER TAILS STEAMED IN BEER

* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer



1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
2. If lobster tails are still in the shell, split the shell lenghtwise first.
3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.




BEER DOGS

* 6 deli-style beef hot dogs (1 pound total)M
* 1 can (12 ounces) beer
* 6 hot dog buns, split

1. In a large saucepan, bring the beer to a boil over high heat.

2. Prick each hot dog several times with a fork; add to the boiling beer and boil for 5 to 6 minutes, until heated through. Serve in the buns and top with your favorite hot dog toppings.



BEER AND ONION BRATS

* 1 package (19.76 oz. size) fresh bratwurst
* 2 large onions, sliced thinly
* 3 bottles (12 oz. size) beer (whatever is handy)
* 2 tablespoons olive oil
* 1 teaspoon caraway seeds
* 5 buns or rolls
* Mustard to taste

Directions:

Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.

Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well caramelized (about 20 minutes).

Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.



Oven-Fried Chicken With Beer and Buttermilk

Serves 4
1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs

In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.

Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.

In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.

Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.

Serve chicken hot, room temperature or cold.



Beer Roast Sandwiches

4 lb Boneless beef roast
1 sm Bottle of catsup
1 cn Beer
Salt to taste
Pepper to taste
Garlic to taste

Place roast in a glass or enameled roaster. Sprinkle with seasonings. Pour on beer and catsup. Cover and place in a 350 degree oven for 1 hour, or more, until tender.
Slice thinly onto a warm sandwich bun, spoon sauce over meat.
Serve warm.

 

[vp311]

I've only ever used beer in beer batter fish, and (my favorite) beer & sourkraut beer brats on the grill. For the brats, I put a whole bag of kraut in a disposable aluminum pan, fill with beer to top of kraut & add your choice of brats. Grill untill beer boils for about 10 mins. It actually turns out kind-of sweet. I love them.

 

[clara]

My mom have used beer in boiling shrimps before frying them and putting a little sugar, they taste good. But I prefer 7-up when boiling shrimps tho.

 

[cinnamon]

I've never made it, but I've heard of Beer Bread, where the bubbles in the beer are the leavening agent to make the dought rise. It seems to me that you'd have to move fast after mixing to make sure the bubbles in the beer make the bread rise and don't just vanish.

 

[Mrs. Chipotle]

Oh yes, beer can chicken (also called drunk chicken or beer butt chicken) is a great way to do chicken. It's always so moist and tasty.

This is the only thing my husband has ever cooked for me, except of course stuff on the grill.

 

[aeiou]

I use beer when I make red beans and rice. I also have another recipe that I call slow cooked barbecue pork chops.
8 thick cut boneless pork chops
1 jar spicy barbecue sauce
1 bottle of beer (preferably a good beer like Guinness)
1 large onion, sliced
2 bay leaves
Mix together barbecue sauce and beer in a large non stick pot. Add boneless pork chops. Add bay leaves and sliced onions. Cook slowly for 2-3 hours. Add water as necessary to prevent sauce from getting to thick. Serve over cooked basmati rice.

 

[ButtrflyDreams]

I've never personally used beer as an ingredient. But I have had food with beer in it. I usually don't like beer, but it's pretty good when it's cooked in food.

 

[cookingmasterboi]

I saw a number of recipes in this forum, using beer as an ingredient.

I have used red wine to make beef stew before, but have never used beer for any other recipes. Beer to me taste a bit bitter and it's gassy.

I was wondering how does the final dish taste like if beer is used as an ingredient. Will there be any bitter taste at all?

For fry dishes, at least, the bitter taste goes away. I had a fried twinkies phase once and putting beer in the batter helped give it a bit of crunch and body.