International Beer Day: The Ultimate Guide to Cooking with Beer
Beer not only pairs well with food, it enhances it. So don't guzzle the entire 6-pack just yet. Here are our top tips for cooking with beer.
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The ultimate guide to cooking with beer
Beer is typically made of barley (starch), hops (for spice and bitterness), water (for brewing) and yeast (for fermentation). You might think of it less as a cooking ingredient and more as a cool refreshment to help you unwind, but start incorporating it into your recipes, and you'll be blown away.
Beer is extremely versatile in the kitchen, as you can use it in meat marinades, dressings, dips, sauces, stews, desserts, bread batters, etc. It also works well for poaching and deglazing certain dishes. The subtle yet sweet flavor it imparts surpasses the more potent wine-infused aroma you're probably used to—not to mention, it's a heck of a lot cheaper. Here are our top tips on how to make the most of this frothy cooking aid.
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Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?