Tips for cook­ing with beer

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Be­ware bit­ter­ness: When the liq­uid in a dish re­duces as you cook, the beer’s level of bit­ter­ness will be­come more con­cen­trated. Ort sug­gests us­ing beer with an IBU (In­ter­na­tional Bit­ter­ness Units) value of 20 or be­low for re­duc­tions, and gen­er­ally speak­ing, stay­ing away from beers with val­ues be­tween 20 and 40 IBUs.

Size mat­ters: “Re­al­ize that when you pour beer into a hot pan, it will foam up a lot more than it would in a glass so al­ways err on the side of big­ger pan or pot.”

Style over brand: “If you’re work­ing from a recipe that calls for a spe­cific beer; don’t sweat the spe­cific beer — pay at­ten­tion to the style.”

Would you drink it? “One thing that beer cooks bor­row from wine cooks is, don’t cook with a beer you wouldn’t drink. So un­less you’re mak­ing vine­gar, the beer that’s left­over from Fri­day night is not good for cook­ing on Satur­day.”

Tem­per­a­ture mat­ters:

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.