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Here are the Best Tips to Cook With Beer

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Here are the Best Tips to Cook With Beer
Here are the Best Tips to Cook With Beer

You can’t have game nights, tailgating parties or barbecues without a cold beer. True beer lovers will know that you can cook with this hoppy beverage as well as drinking it. Beer is a versatile ingredient that can be used with a variety of ingredients. The sweet malt and bitter hops are complemented by a range of textures and flavor profiles.

But cooking with beer can be overwhelming–especially if you’re a newbie. We’re here to help you! Here are some tips and tricks to help you make your favorite dishes more delicious by harnessing the culinary power of your favorite brews.

Whatever beers you choose to try, beer will soon become your favorite addition-in. Even if you cokoladna torta are health conscious, that isn’t necessarily a bad thing. Research shows that beer’s hops can lower blood cholesterol and prevent blood clots. Ale’s barley contains cancer-fighting flavonoids. Grab a six-pack of beer and get ready to learn these tips for making beer great. For more inspiration on how to make delicious meals, see the 100 Easiest Food Recipes.

1. Drink a beer you enjoy drinking
You won’t enjoy drinking a particular beer if you don’t enjoy it. Be sure to cook with beer you are familiar with. Make sure you choose a beer that is compatible with your dish. Light beers, such as lagers and pilsners, go well with delicate dishes while porters and stouts work well with richer foods. Pair earthy beers such as IPAs and pale ales with vegetable and herb-infused dishes.

2. Find out Its ABV
A beer that has a higher alcohol volume (ABV), will be stronger and more bitter than one with a lower ABV. This beer can be blended into more dishes. You can reduce the ABV of your favorite beer before you start cooking with it to allow it to evaporate. You should keep in mind that while cooking beer can reduce its alcohol content by about 5%, some alcohol might still be present in the dish. So you might want to save the experimenting until Granny gets home.

3. Light Beers are the best starting point
You can start with lighter beers such as pale ales or nut-brown ales if you are a newbie to beer. Then, move on to darker beers such as porters and stouts if you feel confident. Because of their milder flavors and lower alcohol, light beers are easier to use and go well with almost all foods.

4. Do not pour with a heavy hand
We understand that you are excited to add beer to your favorite dishes. But don’t rush! The bitterness of beer can make your dish taste bitter if you add it all to the simmering mixture. Don’t make this rookie error by only pouring a small amount. It’s harder to lower the beer’s taste if you over-pour than it is to add more later. You should also remember that the beer will taste stronger the longer it is cooked, so be careful not to overestimate its potency.

5. It can be used to neutralize acidic foods
A beer reduction can be beneficial for foods like tomatoes, citrus fruits, mustard, and even vinegar. You can add a splash of sweet, carbonated beer such as a pilsner to balance the acidity in these foods. This will give you a new level of flavor and depth.

6. Marinate meats with it
Beer is a great tenderizer. It’s perfect for using up that frozen piece of meat. Add a splash of stout if you’re planning to grill a steak or chicken. Dark beers are best paired with beef and more robust foods like pork, while lighter beers can be used to complement seafood, poultry, or pork. Bonus: A study published in Journal of Agricultural and Food Chemistry found that soaking steaks in a pilsner for 6 hours before putting them on the grill reduces the amount of carcinogens by almost 88%.

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