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Beer & Hard Cider

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By Anne Willan

Published 1989

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Beer and hard cider are alternatives to wine, but in cooking they are less important. Even when reduced by long cooking, they do not produce the richness of wine. Beer often replaces stock or water in the hearty ethnic stews of central Europe and the carbonnades of Flanders. A light lager is best, as strongly flavored types can be overpowering. Some countries, notably Germany and Denmark, are fond of beer soup, usually thickened with bread or flour and often seasoned with cinnamon and brown sugar. Beer is popular used in the batter for deep-frying, as the bubbles produce a light, crisp coating.

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