Beer/wine for cooking...

[RobWalker]

do any of you use your beer or wine for cooking? it's a regular occurence for me that when I make something tasty, I'll pour a bottle full into an olive oil bottle or something similar, leave the cap off so the air gets to it, and use it in cooking.

Red/deep country wine for well, everything - spag bol, vindaloo, chilli - stout vinegar for jamaican and chinese, and so on. is this a done thing or am I weird?

 

[graysalchemy]

I cook with beer and wine all the time.

I always have a bottle of red for cooking (invariably I do a cheap kit for it).

I also keep the last few bottles on bottling day of beer for cooking as this is likely not to be clear. I tend to use more of my cider for cooking than drinking as well, pork in cider, sage, clove, cinnamon and cardaman is a favourite.

I also make vinegar or should I say the fruit flies have. I have stout vinegar and cider vinegar, cider being good for salad dressing and for cooking were as the stout is used in pickled onions. :thumb: :thumb:

 

[alawlor66430]

I always use a bottle of stout in my spaghetti boll and simmer back till its the right consistency

 

[Brewtrog]

I cook with beer and wine all the time, mainly stews, casseroles and the like, though my last beer kit got put into everything, bread, pancakes, anything I could find a recipe for =D. But my (mum's actually, but we'll say it's mine) slow cooked beef in beer/red wine (originally Guinness) is the one I use it for most often.

 

[dennisdk2000]

My not-terribly-successful (in my own opinion) stout has largely gone into stews and fillings for steak'n'ale pies or steak'n'kidney puddings. As my batches are small, I tend to be protective, but but for Christmas I used a bit of a Trippel in place of barley wine along with some of the aforementioned stout in my Christmas pudding. What a shame it's a against the law to make your own brandy...

Dennis

 

[Teenage Kicks]

I cook with beer and wine all the time.


I also keep the last few bottles on bottling day of beer for cooking as this is likely not to be clear. I tend to use more of my cider for cooking than drinking as well, pork in cider, sage, clove, cinnamon and cardaman is a favourite.

any chance of quantities - is this a joint roasted in a shallow bath or more of a casserole? much appreciated it sounds great

 

[BIGJIM72]

I nearly always pop some beer in the mix when using the bread machine. For the serious bakers google barm (kind of sourdough I suppose)-which was the traditional way of bread making in this country centuries ago.