Anna and Kristina's Grocery Bag - How to Cook With Beer - OWN
OWN TV | January 06, 2011
Beer is a great secret ingredient. Its fun, muscular reputation is sure to turn any dish into a conversation piece. Plus there's always some left over if you're thirsty!
Beer recipes fall into three general categories:
Beer makes a great ingredient in batters for frying. The yeast and bubbles add a hint of leavening, and beer's tanginess helps cut the grease.
The leavening effect that beer adds to fried foods can work in a variety of baked desserts too---including beer-apple cakes, pies and strudels. With their similar sweet-tart flavor profile, apples are a good match with beer.
Braising and Marinating
Whatever gives beer its bite is also great at tenderizing and flavoring all kinds of meat. Ham and corned beef are super when cooked with beer. And beer is great at marinating meat or steaming shrimp or clams.
And don't forget one other common way to cook with beer—drinking one while standing over a hot barbecue!
Use a medium-bodied beer. The lightest beers won't add much flavor to your recipe, while a really dark beer (such as stout) might overpower other flavors.
Some recipes call for flat beer. In these cases, be sure to open your beer at least a few hours before you start cooking.
Ready to give cooking with beer a try? Here is the quick and easy method for Beer Can Chicken:
Pour a can of beer over sliced onions, carrots and potatoes in the bottom of your roasting pan, leaving an inch or so of beer in the bottom of the can. Stand the can in the middle of the roaster, and then slide the cavity of a salted whole chicken over the can. Make sure the chicken stands up vertically—that's the whole point! Roast at 475 degrees for 75 minutes. Check for doneness after an hour. Serve chicken and veggies together.