When cooking with ale/beer....

skysky69

Sorry, another quite simple question from a cooking novice, when using beer in casseroles, what type of beers/ale do they mean. I take it they don't mean Carling?

By the way, my attempt at a beef stew/casserole yesterday went fantastically well! I followed the advice given by you guys and it was GORGEOUS!! See, now getting more adventurous - I know you can use guiness in cooking as well.

zombiecazz

i tend to use a stout for a beef/lamb casserole. For pork, chicken or fish I use a lager.

super41

I use a bottle of Guinness or an alternative bottle stout/ale. They all work well. Haven't tried lager, but cider is nice with pork.

ka7e

Eek! I'd be lynched by my OH and eldest son if I "wasted" the precious black stuff in cooking! But, dry cider is great with chicken.

Queenie

skysky69 wrote:

Sorry, another quite simple question from a cooking novice, when using beer in casseroles, what type of beers/ale do they mean. I take it they don't mean Carling?

By the way, my attempt at a beef stew/casserole yesterday went fantastically well! I followed the advice given by you guys and it was GORGEOUS!! See, now getting more adventurous - I know you can use guiness in cooking as well.

Personal preference! I've cooked with stout (ie Guiness), real 'ale' and lagers. All will add their own unique flavour to the dish. Cider is traditional with pork dishes, but as I can't stand cider, I never use it.

Go with your own personal taste!!!!

Hardup_Hester

I use Fosters, as that's what hubby drinks & if he leaves half a can, I chuck it in a casserole.
Hester