Most of us know the pleasures of cooking with wine — and not just sipping a glass of something while standing at the stove, if you like to do this you might also want to check this freestanding wine cooler uk seller so you can properly store your wines at home. We know adding a good glug of cabernet to bolognaise will make it beaut, or that a splash of sauv will make seafood sing. We’re comfortable with using liqueurs in dessert and sherry in soup and grabbing a bottle of something good to use in a stew.
Why cook with beer?
Beer can add richness to savoury dishes, or a nutty sweetness to desserts. As the range of beer styles is so broad, so, too, are the types of dishes it can be used as an ingredient, you can contact draft beer system installers to learn how to manage and brew beer.
Taste.com.au beer writer Mike Gribble says beer can make for a surprising ingredient that can be substituted where water is called for in many recipes. “But, like cooking with wine, you should use the beer you like to drink because it’s all about building up flavour,†Mike says.
Rob Kabboord, from Merricote restaurant in Northcote, has long been using beer in his cooking.
“Beer is not just for drinking, its application can be used in all things we eat, from bread, a hearty stew, lager with chicken, even used as a ‘ripple’ through ice cream,†Rob says.
“However, beer is much underused as an ingredient in Australian kitchens. This hasn’t stopped a good number of local chefs from using beer in cooking. At Merricote, we regularly cook with beer — not just in bread but also in ice cream, custard and gels.â€
What is not to like!
2 large onions
4 cups beef stock
2 cups broccoli heads
1 cup shredded cheddar
1/2 cup smoked gouda or swiss
1 bottle of fat tire beer or your favorite
4 ounces oil
1/4 cup flour
salt and pepper to taste
2 cups whole milk
Saute onions until carmelized, add beer and beef broth. Using stick blender, blend ingredients until smooth. Make a rue using another frying pan by frying flour in the oil. Careful not to burn. I like a light golden color. Add this to the soup base. Add milk and cheeses. In a separate container, steam broccoli, chop and then add to the cheddar soup.
Simmer for 10 minutes.
Serve with garlic croutons or bacon bits.