What to do with Stella?

hotcookie101

The lager I mean
My OH managed to "forget" about 2 bottles of stella he was chilling in the freezer on Sunday (discovered yesterday :rolleyes:)
They had frozen solid, and popped the lids (and of course oozed all over the freezer:rolleyes:), so not really drinkable, but just wondering if anyone uses lager in stews (I usually use ale or more often stout for beef stew) and if they taste ok, or should I just pour it down the sink? I don't have any stewing meat, but can go to butcher today, I am sure my mum used to make beef with budweiser? But may be wrong
Thanks

true27

I've added lager to batter before makes it nice and crispy with a yummy taste HTH

toffee65

1 part plain flour
1 part Stella

I use a mug to measure

Mix well and dip broccolli florets in and deep fry until a deep golden brown...serve with soy sauce and/or sweet chilli dipping sauce.

Stephen_Leak

If your OH wants to chill alcohol in the freezer, he should try 40% vodka. Domestic freezers usually only go down to -18C, and that strength of vodka won't go solid and expand until approx. -30C.

Slow cooking in any alcohol will break down and tenderise the cheapest cuts of meat.

hotcookie101

Stephen_Leak wrote: »

If your OH wants to chill alcohol in the freezer, he should try 40% vodka. Domestic freezers usually only go down to -18C, and that strength of vodka won't go solid and expand until approx. -30C.

Slow cooking in any alcohol will break down and tenderise the cheapest cuts of meat.

Lol I don't think I need to encourage stronger alcohol intake :eek:

Thanks for the batter ideas guys, but it would be an awful lot of batter-and I'm trying to avoid battered stuff But the brocolli sounds nice-a heavier version of tempura I suppose which I love

Am sure that it will tenderise it, I just wasn't sure with the flavour-its a bit "thin" compared to stout, but I suppose if I use lots of herbs and stuff it will be nice. Stew it is.... Now, all I need to do is find room in the freezer for it!

MrsE_2

Stephen_Leak wrote: »

If your OH wants to chill alcohol in the freezer, he should try 40% vodka. Domestic freezers usually only go down to -18C, and that strength of vodka won't go solid and expand until approx. -30C.

Slow cooking in any alcohol will break down and tenderise the cheapest cuts of meat.

Is that why the Russians drink it?

Was it made/created not to freeze in icy temps?

cyclingyorkie

in moscow they put vodka in the windscreen washer bottle of their cars!

ThyKingdomCome

I have tried to put lager into a stew before, i found that the bitterness didn't really cook out, tried to balance it out with sugar...
It was okay, but not really the same as ale or stout. DH liked it, but to me, it still had a lagery smell, and taste.

LameWolf

Get the poor man some Real Ale.:o:D

hotcookie101

LameWolf wrote: »

Get the poor man some Real Ale.:o:D

Lol he won't touch the stuff, and he calls himself a man:p! I love it every now and again, and am def not a lager drinker (prefer cider or wine tbh)

I ended up using the lager to make mince and tatties-with mince onions leeks carrots and spuds (and a cheeky bit of bisto-its the ONLY thing I have bisto in the house for-shepherds pie and mince )

Hardup_Hester

I add Fosters lager to casseroles, because that's what hubby drinks, so that's what I'm likely to have half a flat can of.