If you have already experimented with beer while cooking, you may know the basics of its use. However, if you are new to cooking with beer, then you must consider a few important things before you start preparing your favourite dishes. Below, we share some dos and don’ts that will help you understand the ingredient of beer well and make its proper use in creative recipes.
The Dos of Using Beer in Cooking
- Keep flavours in mind – Beer is one of the oldest beverages consumed by the maximum number of people in the world. Due to its worldwide popularity, the brewers have always been innovating on the beer malt flavours. If you are a craft beer connoisseur, you may be aware of a variety of tastes and flavour profiles. Depend on that knowledge when you try to cook with beer and create recipes accordingly.A significant aspect to consider is that the way a particular beer taste is not how its flavours may evolve in a dish. During the cooking process, the sweetness and bitterness will variate. Different beers will also bring out different tastes in the same recipe, as their flavour strength will also vary. For instance, the nut-brown ale goes nicely with the jasmine rice, while the darker beers offer more punch to the chilli sauce.
- Make the replacement work – As you begin experimenting with several beer flavours, explore the options where you can replace some liquid ingredients with beer. While the sweet and citrus beer malt flavours may be good to replace water and stock in dishes like the Belgian beef stew, these may not work in the same manner when it comes to soups. It is also important that you replace the right quantity of liquid with beer while avoiding getting your food too drunk.
- Use beer to moisturise – Cooking with beer not only induces fresh flavours in food but the beer also brings in moisture to make certain foods tender. These include the beer-marinated meat that softens and becomes tastier on cooking. Similarly, you can make cooked vegetables or a cake tender and more flavourful by soaking it in beer. It is even amazing for making IPA pickles.
The Don’ts of Using Beer in Cooking
- Avoid certain flavours – If you do not drink some types of beer as you do not like their flavours, then you may not like them in your food too. While you can give it a chance, it is better to avoid using such beers so that you do not end up keeping your dish aside.
- Don’t believe it all evaporates – People who like the beer malt flavors in their recipes are mostly aware that alcohol in beer evaporates to leave those flavors. However, it is helpful for you not to believe it completely. There are always some traces of alcohol left in your dish.
- Ignore the flashy flames – Even if you have seen the stylish flames from alcohol lighting up a chef’s saucepan, know that the process of cooking with beer is slow. Be cautious and not fiery.
- Don’t go to extremes – Moderation is the key while using beer of any kind as an ingredient. Make sure you receive enough flavour, yet not use the beer in excess in any dish. Rather, the weakest alcohols can be destructive if used in high volume while preparing the desserts, meats, or veggies.
Thus, whether you cook the dark chocolate stout cupcakes or the malty brown ale pastries, be careful to use the right amount of beer. Still, work innovatively with the beer flavors you like.