Manic Monday

Well Columbus day is no holiday for me so off to work I went. It is usual for me to work late, and today was no exception, so I didn't get a chance to experiment with any dishes today. Instead the lovely people who work at the chinese food establishment provided our dinner. Lucky for me, my guy doesn't mind take out. (Which is good since we eat it A-LOT!) 

Since I didn't get a chance to cook, I thought I would take this time to provide some cooking with beer basics. For this I turn to the book Radical Brewing by Randy Mosher. This is one of the future hubby's brewing books but it has a great chart in the back about food and beer pairings. I thought I would share some of them with in the hopes that it inspires you to experiment a little of your own! 

A few ways you can use beer is to replace the liquid in the recipe with beer. You could try this with rice, bread, or even cake! You also use it to deglaze pans when you are cooking on the stove. Instead of wasting those tasty bits on the bottom of the pan, deglaze with some beer for some added yumminess to any dish. 

Well these are all great ideas (I bet you're thinking that aren't you?), but what kind of beer should I use? Well now you have asked an excellent question. Radical Brewing has some answers for you on that as well. You should begin by thinking of what flavors you would like to have in your overall dish. Do you want some toastiness or maybe something acidic. Do you want something with a little smoke to it or would you prefer some sweetness? If toasty is the name of your game, you might want to check out a Brown Ale. These usually have a soft complex toastiness that I think would be lovely in a gravy. Want something acidic? Try a  Flanders sour brown.These tend to be sharply acidic with a complex and fruity aroma. Perhaps deglazing a pan after pan roasting some pork chops? Do you like a little smokey flavor? Then a rauchbier is the bier for you! These are characterized with a sweetness that has a mellow beechwood smoke. This screams, put me in a chocolate walnut cake (or brownie). Is sweet more your style? Then a doppelbock is what you are looking for. These tend to be rich and sweet, perfect for basting! Who wants a ham? Me, I do! 

So happy cooking (or experimenting at least), and don't forget to folly me on Twitter @BierQueen.