High Noon: Cooking with Beer
Stacks at Steam Plant offers Steamed Shellfish – Penn Cove mussels and Manila clams sautéed with smoked bacon, garlic, shallots and basil and steamed in Cutter’s Pale Ale.
Don’t just hand Dad a beer with dinner this Father’s Day – serve him some suds in his food, too.
While still not quite so familiar as cooking with wine, using beer in recipes has become increasingly commonplace as the craft-brewing culture continues to grow.
“You get more complex flavors with beer than if you’re using wine or vinegars,” says Michael Noble, chef-owner of Waddell’s Neighborhood Pub & Grille in southeast Spokane. “You have a lot more layers of flavor to work with.” Read more. Rick Bonino, SR
I have a great beer chicken recipe. Do you cook with beer?
