Our curiosity sparked, we did a quick search to see what we could find.
It turns out that beer can be used in many of the same ways that we commonly use wine: as a base for braises, to deglaze pans, and as a way of adding extra depth to soups and sauces.
Whenever a recipe calls for it, you can also try substituting beer for all or some of the water, broth, or wine. And like wine, cooking will concentrate the flavors of the beer, so you want to pick one with flavors that complement your dish. For our fish chowder, we chose a mild lager because it added a light, malty taste without overpowering the fish or making the creamy soup taste bitter.
Our sleuthing turned up a few interesting ideas that we can't wait to try:
• To cook greens like Swiss chard, spinach, and collard greens
• As a brine for turkey, pork, or any other large cut of meat
• For steaming shellfish like mussels and scallops
• To cook beans
• As a glaze for roasted meats
• In stuffing, dressing, and savory bread pudding
What other ways have you been using beer in your cooking?
Recipes - try beer in these...
• Easy Braised Collard Greens
• Basil Parmesan Pot Beans
• Getting Ready for Thanksgiving: Brining
• Braising Contest 2007: Carolina and Ron's Chinese Five Spice and Beer Beef Stew
• Braising Contest 2007: Rachel's Beer Braised Beef with Kohlrabi and Leeks
This is by Emma, who is up for one of our new writer positions. Welcome Emma!
(Image by Emma Christensen for The Kitchn.)