What Is This Best Beer To Cook With?

Question

I want to know what beer is the best to cook with. Not your favorite but rather the best that will allow my cooking to be the most flavorful.

I want to know what beer is the best to cook with. Not your favorite but rather the best that will allow my cooking to be the most flavorful.

Light beer? Dark Beer?

Answer 1

Depends on your own tastes and I would guess what meat you are cooking. With a heavier meat like beef or a game meat like moose or bear, you will want a stout such as Guinness. If you are taking about fish, chicken or pork, go with your favorite lager. Some of the flavored beers such as Pete's wicked or SAM Adams might add an interesting tough to your meal. Experiment, that's how the great recipes as well as the great failures of the culinary world come from.

Answer 2

When your cooking with beer you are going to want to choose a flavorful beer. Different beers will giver you different flavors. A dark beer will give you more of a smooth chocolate like flavor and others will vary. I would definatly stay with regular beers and avoid the lights if your looking for flavor. I beleive certain recipes will call for specific types. Good luck with your gourmet beer cooking!

Answer 3

When your cooking with beer you are going to want to choose a flavorful beer. Different beers will giver you different flavors. A dark beer will give you more of a smooth chocolate like flavor and others will vary. I would definatly stay with regular beers and avoid the lights if your looking for flavor. I beleive certain recipes will call for specific types. Good luck with your gourmet beer cooking!

Answer 4

between the main outlandish methods I relatively have considered beer/lager utilized in cooking is composed of an entire fowl a can of lager and a BBQ. sparkling the fowl and do away with the giblets, take the opened can of lager and shove firmly interior the fowl, yep, can and all. Then stand upright on the BBQ. It replaced into left this way for a jiffy, i think of extra for consequence than something then lined in tin foil. because of the fact the lager boils it steams the fowl from the interior out. in the direction of the top of cooking do away with the tin foil so the exterior browns off and after the common exams to be sure it relatively is cooked by (sparkling juices, etc) delight in lager steamed fowl. questioning approximately it, somebody incredibly desires to return up with a catchy call for this dish. Any concepts?

Answer 5

I've made a smoked salmon in cream sauce using lager rather than wine. The light lager (molson canadian) added a nice touch to the dish and did not over power the salmon.

Clams and mussels steamed in a medium dark ale served with beer for dipping is amazing.

I am looking for a recipe for Guinness Pot roast, Boneless leg of lamb. If I find it I will send it on.

Answer 6

When working as a chef I prefered dark beer for beef dishes, like Beef al a Deutesh, Beef Stew, Bread and in desserts (fruitcakes and Xmas Pudding), light colured beer is best for fish batters, marinates, beer can chicken.

I used to make my beer batter with de-alcholized beer as
it had mre of a rich taste plus it goes flat quicker. in Jamaica a nice before bed pick me up is Guinness Punch, Guinness, an egg, sweeten condensed milk, stir it up, a dash of nutmeg and good night sweetheart.

Answer 7

Any beer, because the acohol burns off. Choose a beer you like to drink because you are using the flavour.

Answer 8

Dark= Lowenbrau or Heinekin

Answer 9

Sam Amber.

Answer 10

BUDWEISER ~ I personally like Mic Ultra, but BUDWEISER has a great flavor on food!