Cooking with Beer Article -
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Sep. 27, 2009 12:23 pm
Is it true that cooking evaporates the alcohol in beer but leaves the flovor?Although these recipes for beer brats sound delicious, because we drive a semi-truck (we can cook in the truck) we must be careful when using beer or wine. Just wondering???
Sep. 28, 2009 3:04 pm
yes, cooking with alcohol will cook out the alcohol but keep the flavor.
Sep. 29, 2009 12:40 pm
It is also a good marinade/tenderizer for meat such as ribs, boston butt, etc. You can mix it with Dale's or Moore's marindae or a clear cola for perfectly tender meat.
Mark H 
Sep. 30, 2009 9:52 am
You can never cook all of the alcohol out, but most of it does evaporate out.
Oct. 7, 2009 4:33 pm
What doesn't get cooked out is not enough to impair your judgement.
Oct. 30, 2009 1:08 pm
I always add a half a bottle of beer to my roast or beef stew as it really makes it tender. It hasnt impaired me yet. Maybe the ones I have while cooking might but not what I add to the beef.LOL
Dec. 22, 2009 9:47 am
A good malty beer added to homemade chili really helps bring out the flavor of the seasonings. (Of course, it's great to have a cold beer while you're eating the chili, too!)
Dec. 22, 2009 10:56 am
Inatizzy looooooooooooolest! But hey, if your judjement is impaired, then you cant tell that its impaired isnt it?? lol Cant make a judgement with impaired judgement. I thought your post was really funny!
Feb. 24, 2010 6:20 pm
When my 'lil sis got married, the new in-laws found out I put some Bud in the sauce, the nearly had an attack, they were Baptist! Relax I said, most of the alcohol cooks out, its only half a beer in a half gallon of sauce, you didn't know, so God won't mind! Besides, beer is one of his creations too, right? D'Oh!
Apr. 29, 2010 8:45 pm
I always add a cup of beer to my spaghetti sauce, I think it really compliments the seasoning in the sauce, it's an old trick handed down from my Mother...yummers!
Jun. 27, 2010 2:52 pm
I love to cook with beer - sometimes I even put it in the food...
karen schilz 
Sep. 13, 2010 4:40 pm
Tried Beer in Beer Dip and it was absolutely delicious!!
Rachel A. Clayton 
Sep. 18, 2010 5:27 am
I love to cook the little cocktail sausage in a little butter and beer. Delicious!!
Sep. 22, 2010 2:49 am
When cooking with beer, many recipes say to "add beer" but I don't know whether to add dark or lite, ale or german beer. Help!
Sep. 22, 2010 8:01 am
We cook with beer all the time. It's great to use as a marinade. We mix beer, italian dressing, and a little Dale's marinade. We use this on steaks, pork, chicken, even inject our turkey with it. It is always delicious! Using a darker beer will give it a richer flavor, but light beer works, too.
Sep. 22, 2010 8:41 am
We make the traditional Puerto Rican specialty "Arroz con Pollo" (Rice with Chicken) with beer. We make the rice, the usual way with sofrito as the base and beer, instead of water, separately,we put the chicken parts in a pot or skillet, cook them in sofrito and other ingredients and later mix them. Delicious!
Sep. 23, 2010 11:41 am
I always add beer to sauerkraut as well as when I cook bratwuerst
Sep. 23, 2010 11:45 am
Like Doug Hols, I like to cook with beer...also wine.Esp. a nise cold riesling while watching the pot.
Sep. 23, 2010 11:23 pm
Sep. 24, 2010 6:25 pm
There is not one beer recipe that I didn't put in my recipe box; they are all so delicious sounding. Guess I will have to buy a case of 24 (to cook with) and another to accompany the cooking !
Sep. 25, 2010 5:57 am
Whenever I make a chuck roast, I very simply brown the roast, slice up some onions, put them on the bottom of the roasting pan, add a beer, s&p, cover it, and put it in the oven. The "gravy" that is formed by the beef/onions and the beer is out of this world. I tell my peeps at work, they think I'm crazy. Try it for yourselves. You won't cook a roast any other way.
Dec. 16, 2010 1:54 pm
5 for the cook, 1 for the pot. Thats cookin with beer. I use it in almost everything.
Feb. 12, 2011 9:50 pm
I use beer in a lot of my cooking. It works great as a marinade and also for a little extra moisture in just about anything. Even when I make bread and need a little extra water I use beer instead. It makes everything better. I use darker beers for stonger meats, like beef. I use the lighter beer when doing chicken and pork. They always turn out great.
Jun. 13, 2011 5:25 pm
hotdogs cooked in a crockpot with beer for about 3 hours. I don't like hotdogs, but they are awesome made this way!
Jul. 9, 2011 3:08 am
I cook our prawns in beer. Initially start off with frying in butter a few minutes then add the beer, half a bottle for the pan, half for the cook, cook until it reduces, few minutes, never overcook prawns, wonderful flavour! Beer batter for fish and prawns is also great.
Aug. 13, 2011 10:24 am
if it's REALLY buggen..could you substitute with non-alcoholic beer?
Sep. 23, 2011 8:56 pm
I love cooking with beer! It's one of my favorite food groups!
Sep. 25, 2011 9:42 am
To whoever wanted to know which kind of beer to use. When cooking with beer i try to use whatever type of beer i think would most compliment the dish if it's steak or roast i'd go with darker richer beer like a stout maybe Guinness or rickards dark... chicken fish or turkey lite beer like a blonde or maybe a white cause of the citrus flavor..for fish and chicken dishes with lemon use i'd try corona... if it's a dessert dish try a stout that already has a coffee and chocolate flavor so it works trying to think of an example of a coffee stout for you but can only think of local brews i know anyone form New Brunswick canada should know picaroon's dark and stormy , best thing i can think of rickards dark it's a maple stout. i make my own beer can you tell,lol hope this helps.
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