Cooking with Beer (best, taste, mix, bottle)

[thunder94]

Anyone got some good cooking with beer secrets they would like to share?

[Baltic_Celt]

Hi Thunder -

I use a dash of beer to make a quick sauce, rather than rich gravies & only if I'm going to drink the rest of the beer.

If I fry anything, after I remove from pan, I turn the heat to med-high & pour about 1/4C water into the pan to loosen the browned pieces. You want it to be really hot so steam rises through the whole process. Then add a small piece of butter for flavor, salt, pepper, let it bubble up & add about 1/8-1/4C beer (Guinness is great as it's a heartier flavor). The whole process takes 1-1/2 min & it's a nice tasty sauce. If it's a large pan as I'm cooking for others, I'll also thicken the sauce slightly with scant flour if it needs it.

I'm starving. ... VV

[WallStreetWarrior]

My wife makes these hot dogs where she cuts little slices in them, puts them in plastic bags with beer, and then vaccuum seals them, litteraly forcing the beer into the hot dog. They taste great.

Personally, I cook hamburgers while drinking a beer. I know that's a good combo...

[Sgoldie]

The only way to cook shrimp is in a pan in which you've poured a full can of beer, nothing else. You get a nice flavor that's not watery.

[BrianH]

Sticking a can over your fave fizzy yellow beer up a chicken is the best way to cook it.

When doing hamburgers and steaks, when the flames get too high I pour a beer over them (close the lid real quick) and they get steamed and thats not only best smell youll ever experience, but adds good flavour too.

[BrianH]

Pork loin in "dark beer" sauce with duchess potatoes
For our winter cooking suggestion we've taken a delicious pork loin recipe, which could also be served as a festive Christmas meal. The duchess potatoes involve a bit of work, but the effort is certainly worth it! The meal can be enjoyed best with an ERDINGER "dark" beer or a refreshing ERDINGER "snow-white" specialty beer.

Ingredients (4 persons)
1 kg pork loin
4 tsp. clarified butter
Salt, pepper, paprika seasoning
Ground caraway
1/2 l ERDINGER Weissbier "dark"
1/2 l gravy
200 g creme fraîche

For the duchess potatoes
1 kg potatoes
200 g butter
Salt, grated nutmeg
6 egg yolks


Brown the pork loin on all sides in hot clarified butter. Drain off the fat and season with salt, pepper, paprika and caraway. Then add the beer and gravy, and simmer for 10 minutes. Take the meat out and keep warm. Blend the creme fraîche into the sauce and add further seasoning if required. Cut the meat into slices and serve with the sauce.

For the duchess potatoes: peel and boil the potatoes, then press them while still hot through a ricer. Beat in the butter, salt, ground nutmeg and five egg yolks until smooth. Pipe the mixture into small rosettes on a buttered baking tray and coat with the remained, beaten egg yolks. Bake the potatoes in a preheated oven at 220°C for about 10 minutes.

We recommend a fresh salad as starter and princess beans as vegetables.


The above was taken from Welcome to Erdinger Weissbräu! My friend made that and its goooooooooodooooooooooooooooooooooooooooooood!

[anonymous]

Drunk Chicken:

You need a grill, a whole chicken, and an American lager in a can.
Cover the chicken in Montreal Steak Seasoning. Open the beer can, and put it "inside" the chicken (whatever you call that area), and stand the chicken upright on your grill.

Grill the chicken until the beer can empties, and the chicken falls over on its side. Hence, "Drunk Chicken".

Obviously, don't let it fall on the ground.

[stargazer]

marinate steaks in it over night, your meat will be fantastic!

[Ohiogirl81]

Add a bottle to your chili. The taste is subtle, but delicious. This is a good way to use up cheap beer that somehow made it into the fridge, perhaps from misguided but well-meaning guests.

Chop an onion and put it in the bottom of the crock pot; add salt and pepper to taste. Layer pork chops in the pot, and cover them with beer, cook 6 to 8 hours on low.

Beer bread is really moist and tasty, but I don't have a recipe handy.

[Earniefan]

To steam seafood use one can beer, a couple cups of water, and a cup of vinegar, instead of just plain water. Makes it much tastier. Oh, that and dumping some old bay seaoning on top of it.