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Do you cook w/ beer?

I'm wondering how many different ways ya'll cook w/ good ol' beer. I use beer in beer battered fish and chips, beer pot roast w/ onions and breads. And you?

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  1. I use it in chili. I have yet to make beer bread, but that's on my list, too. And though I haven't made them, I've eaten them at a bar in Amherst, Mass.--beer-battered, deep-fried Oreos!

    Edit: Ohhhh! And Irish Car Bomb Cake--made with Guinness, the beer that drinks like a meal! And reuben soup!

    1. The beer goes in the food??????????????? I thought the beer goes in the cook <VBG>
      That's a novel idea......................

      BUT on a serious note, we use it in pot roast, and also hearty beef stew, and a half bottle (6oz) in beef barley soup.

      1 Reply
      1. re: bagelman01

        Hey, I'm a new age sensitive guy. Both in the food and in me! Very tolerant.

      2. I use it in stew/chili/ beer batter anything, and have been known to pour a bit into sauteed onions and peppers to serve with italian sausage.

        My favorite easy beer batter is a cup of all in one pancake batter (like aunt jemima's), and a cup or so of beer.

          1. Brats in beer too.
            In Bolivia I had beer ice cream too. Honest.

            8 Replies
            1. re: Passadumkeg

              Guinness ice cream is one of my favorite kinds.

                1. re: Passadumkeg

                  I make it, but sometimes I am tempted to just make a Guinness float with store bought ice cream instead. Which makes me wish I had some Guinness in the fridge right now.

                2. re: danieljdwyer

                  Is the recipe something you developed, or can it be found somewhere? I ask because I'm curious if it's purely Guinness or if there's chocolate or any other complementary flavor involved.

                  1. re: kattyeyes

                    I saw Emeril do it. Here's his recipe, which I've never actually followed:
                    http://www.foodnetwork.com/recipes/em...
                    I just use my basic ice cream recipe, which is the basic one that came with my ice cream maker with various alterations I've made over the years, and then add the Guinness reduction in the proportions he uses. Make sure to use Guinness Extra Stout; the kind in the can or in the widget bottles has too subtle a flavor to stand up to dairy.
                    I've tried it a bunch of different ways, and even the Extra Stout just doesn't stand up to chocolate or coffee in the ice cream. A syrup of either does pair well. It also works well with caramel or butterscotch sauce, but my favorite addition is a syrup made from Irish Mist and a little dark chocolate. Hazlenut is another complementary flavor, and warm spices also work really well, particularly cinnamon and cloves.

                    1. re: danieljdwyer

                      All of these recipes that call for Guinness Extra Stout could most likely be improved by substituting a fuller-flavored, but not crazily so, oatmeal stout, such as Ipswitch (by Mercury Brewing Co.). Sadly, the Guinness has lost its zip off of the old fastball these days.

                        1. re: danieljdwyer

                          Now that his show on the Green Network (?) -- Emeril Green -- is in HD, I have caught it a few times. He had a very good episode on cooking with beer.