Cooking With Beer
Beer adds a distinctive flavor to recipes when cooking.
Yes, beer can be used in cooking. Although the alcohol is cooked off by the heat, beer is used in cooking to add the beer flavor to various dishes.
The beer flavor is especially compatible with cheese, and beer is the traditional liquid used in Welsh Rabbit.When making bread, substitute beer for the yeast to save the extra time for waiting on the yeast to make the dough rise. The beer does this for you.
Beer is also an ingredient in sauces, stews, pot roasts, other meat and seafood dishes, and meat marinades.
Simple Beer Bread
This is a simple bread recipe that substitutes beer for the yeast.
3 cups self-rising flour
3 tablespoons sugar
1 12-ounce can beer at room temperature
Preheat the oven to 350 degrees. Mix all of the ingredients together, mixing well. Pour the batter into a greased 9 x 5 inch loaf pan and bake for about 45 minutes.With the beer you eliminate the time needed for the bread to rise and you have delicious homemade bread in half the time.
Beer Cheese Soup
1 c. finely chopped celery
1 c. finely chopped carrot
1/2 c. finely chopped onion
8 chicken bouillon cubes, dissolved in 8 c. boiling water or 2 qts. chicken broth
1 c. butter, melted
8 oz. beer
16 oz. Cheddar cheese, shredded
Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth. Cook and stir until thickened; boil 1 minute.Reduce heat; add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature.Garnish with popcorn. 12 servings.
Cooking With Beer
Shrimp In Beer
2 pounds raw shrimp in shells
3 12-ounce cans beer
2 dried red peppers
1 bay leaf
Dash dried thyme leaves, crushed
Put the raw shrimp in a saucepan and cover with beer. Bring to a boil. Add the red peppers, the bay leaf, and crushed thyme. Simmer, covered, for about 5 minutes. Cool in the cooking liquid.Shell and devein the shrimp. Chill thoroughly. Arrange the shrimp in a chilled bowl and pierce each one with a cocktail skewer.
Beer Sauced Burgers
Tangy beer sauce brushed over grilled beef patties. A great outdoor burger recipe.
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine, melted
1/2 cup catsup
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
1/2 cup beer
1 1/2 pounds ground beef
1 teaspoon salt
6 hamburger buns, split and toasted
In a small saucepan cook the onion and green pepper in the butter until tender but not brown. Combine the catsup, the cornstarch, and the Worcestershire sauce. Stir into the vegetables in the saucepan. Add the beer and heat, stirring constantly until the mixture just starts to boil.Combine the beef and the salt.
Shape into 6 patties 1/2 inch thick. Brush with the beer sauce and grill over medium heat about 10 minutes. Turn and continue cooking for another 8 minutes or until the desired doneness is acheived. Serve the burgers in the buns and top with the remainder of the sauce.