cooking with beer
One Part You, One Part Me & One Part Beer In Food
Posted by Bob Skilnik on February 13, 2007
Think of cooking with beer as more than sticking a 12-ounce can of Bud up a chicken’s ass, putting it on the grill and waiting for the bird to reach a nice golden brown. (But then again, the simplicity of this practice is so darn appealing).
We (and I mean you and I) will be looking at moving beyond just beer to kick-up a food recipe. Get inspired and think of all the components of beer
- dried malt extract
- malt syrup
- yeast
- grains
- and even the more abstract items such as maltose…and beyond!
Put on an apron, grab a beer, and let’s get started.
