31
votes
Accepted
What type of beer is best for beer battered fish?
The primary use of beer in a beer batter is its alcohol, which disrupts gluten formation and needs less heat than water to evaporate, improving the texture of the final crust. For flavor, most recipes ...
- 30.2k
15
votes
Accepted
can light beer be used as substitute for white wine vinegar in marinade recipe?
The answer to this is: No, beer won't substitute, but another vinegar could.
The main reason here is flavour - beer tastes completely different to vinegar, and would change the flavour profile of your ...
- 16.2k
11
votes
How to thicken Chili without compromising flavor
I don't like using masa flour as it affects both texture and flavor. I have come up with some less conventional ways to thicken chili that work:
Brisket torn into small pieces. Buy some pre-cooked ...
- 211
11
votes
Accepted
1946 Horehound Beer recipe - what is "capaicine"?
I suspect that the word intended was "capsicum". 2 ounces of chili pepper would be reasonable given the amounts of other spices. 2 ounces of capsaicin would be difficult to source and would make the ...
- 30.2k
11
votes
What type of beer is best for beer battered fish?
I don't think the alcohol affects the tase in this kind of perparation. The point is to create surface of contact by using the gases in the beverage.
Usually in restaurants that serves this kind of ...
- 658
9
votes
Is the pouring method of beer really important?
The release of aromatics is most certainly part of the reason for producing a head when pouring beer. You're creating a buildup of bubbles that contain carbonated gas coming out of solution; that gas ...
- 14.9k
8
votes
Accepted
Is it safe to cook or braise with beer in cast iron?
It really depends on the level of seasoning of your cast iron. If you see a really nice sheen all throughout your pan, I'd say you are good to go. The acidity of tomatoes, beer, wine, etc is ...
- 2,818
8
votes
Accepted
Can you replace stout with Wychwood King Goblin in Christmas pudding?
This is likely a fine substitution.
I haven't tried King Goblin myself, but looking around online, I see some good signs:
The description of the beer on drizly (presumably provided by the manufacturer)...
- 1,901
7
votes
Are there safety concerns with cooking something with beer or wine in the oven?
I have never heard of any issues either, but let's do some math together:
Assuming you used a large bottle of wine, e.g. one liter of red wine for a bœuf bourguignon. And you picked a wine with 13.5 ...
- 60.5k
7
votes
Accepted
Are there safety concerns with cooking something with beer or wine in the oven?
This is a little speculative but too much of an answer for a comment.
We've had a few discussions here about the relative rates of boiling off water and alcohol. The result is that the alcohol ...
- 45.2k
7
votes
1946 Horehound Beer recipe - what is "capaicine"?
I would vote for a spelling error, and that capaicine is actually capsaicin. I can't find any reference for the original spelling. I have never consumed horehound beer, but it seems to me that, in ...
- 77k
6
votes
Will an IPA beer work properly for beer bread?
IPA, especially these days, tends to have high bitterness...40 - 60 IBUs in general...often much higher. Your biggest issue would be whether or not the bitterness would significantly influence the ...
- 77k
6
votes
Accepted
How do I use beer barm to make sourdough?
What you've got there is a mix of precipitated proteins from the wort (the "trub") mixed with Saccharomyces cerevisiae spores, and also various compounds from the hops. It's on the bottom of the beer ...
- 30.2k
5
votes
Will an IPA beer work properly for beer bread?
Definitely! I am an avid user of IPA's in my bread. I even make a sourdough starter with them. In my opinion, the more bitter/difficult to drink, the better it is for bread! Baking reduces those ...
- 713
5
votes
What type of beer is best for beer battered fish?
There are several considerations. First off, anything you deep fry will take on a different flavor. I can attest specifically to hops in beer batter tasting wildly different and, in my and my dinner ...
- 939
4
votes
Alcohol evaporation of beer in a cake
Alcohol never all evaporates unless you evaporate all the water as well. The actual amount per slice is minimal anyway - equivalent to about a shot of beer in a portion, in the recipe I use. If even ...
- 45.2k
3
votes
Are there safety concerns with cooking something with beer or wine in the oven?
There is a bit of a misconception that you can get vapor ignition only with high proof spirits. This is very different from reality because ethanol-water is a non-ideal mixture and vapor ...
- 2,756
3
votes
Accepted
Do you need a stock for carbonade flamande
I'm Flemish and I don't use stock at all:
butter
half an onion,
beef
a nice coat of mustard smeared on top of peperkoek:
ginger bread will do nicely as well
use "Appenzeller Biberli" if ...
- 5,837
3
votes
Can you make bread with the yeast in beer?
Made bread today by replacing the yeast and half the water with hefeweizen beer I brewed recently. I used equal parts beer and water, along with a little sugar, to make a yeast starter, thereby ...
- 31
3
votes
How to thicken Chili without compromising flavor
Whenever I need to thicken some kind of stew or soup I add chia seeds. They act as a binder for baked goods too. They don't have a flavor but will get a gel coating on the outside after a bit. Plus ...
- 31
3
votes
Accepted
After I eat some foods beer tastes weird?
Even sugars can affect the flavour of the next mouthful or two. This includes the dextrose added to quite a lot of savoury snacks (and similar foods, often before cooking so it caramelises), which ...
- 45.2k
2
votes
Why did my grandfather-in-law salt his beer?
Salt releases the carbonation. More bubbles in the beer. That gives it better flavor for many. Or some salt on the edge of the mug. You do not see that as much today. Often years ago kegs would loose ...
- 999
2
votes
Does beer in bread retard the yeast?
I have been experimenting with yeasted (not baking soda) beer breads for weeks now. The flavour of a long fermented, yeasted beer bread blows anything you do with baking powder totally off the table. ...
- 21
2
votes
Are N2O and CO2 chargers interchangeable for culinary purposes?
Nitrogen and probably N2O don't dissolve well in water so that wont work. CO2 dissolves well + forms a weak acid that converts back to CO2 as the CO2 is released from the water. That is why almost all ...
- 199
2
votes
How to thicken Chili without compromising flavor
I've thickened chili with tomato paste. I really boosts the tomato flavor, but other than that it doesn't introduce "new" flavors to the mix and works quite well to thicken it up.
- 1,077
2
votes
How to thicken Chili without compromising flavor
I added a can of refried beans. This also calmed down the heat a bit. Thick, spicy and delicious.
- 29
2
votes
How to thaw a bottle of beer that got frozen accidentally without exploding the bottle
This answer addresses: Frozen root beer / glass bottle / verified method of thawing without glass breakage / leaving the bottle UNOPENED, for future consumption.
There has been some helpful ...
- 21
2
votes
Is it safe to cook or braise with beer in cast iron?
You are right when you talk about the seasoning of your pot. However, the worst that is going to happen is a small amount of transference of iron into your meal (trace elements - this will not harm ...
- 1,772
2
votes
Can you make bread with the yeast in beer?
Depends on the beer.
In Germany we a beer called "Weißbier" or "Hefeweizen" which you can actually use for baking.
The recipe 100ml "Hefeweizen" 15g flour 10g sugar => ...
- 21
2
votes
High viscosity fermantation
Well, a bacterium, of course... But there are quite a few bacteria which will thicken the ferment (some of them benign and some harmful). Without in-depth testing it would be impossible to know which ...
- 30.2k
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