Can we have share alcohol subs tips

MrsE_2

We don't drink much & never beer & red wine.

If a recipe calls (say a stew) calls for Guinness, would you use a cheaper beer (like store brand bitter) instead, as you will use a little & throw the rest away?

Can we have share alcohol subs tips for not big drinkers.

Possession

Personally I would just use a different recipe that didn't need the alcohol.

Owain_Moneysaver

A quick search suggests 500ml Guinness/other beer for 500g - 1 kg of beef. So basically chuck the can in.

If the cans come in 4-packs they'll last for months in the cupboard. You only need to make 4 stews a year. Or you might have a visitor who would like a drink?

For wine, you can freeze red wine into red wine icecubes for sauces and gravies.

coldcazzie

Red wine ice cubes! What a genius idea!! Why did I never think of that?! And an added bonus - the manwife can't drink it all (thus leaving none for the cooking) while I'm not looking!! Happy days!
(I don't drink so no risk of me drinking it! )

Callie22

You can freeze most alcohol - I make ice cubes with red and white wine because although I don't drink, I do occasionally add alcohol to cooking and it's often cheaper to buy a big bottle and freeze it in portions than it is to buy one of those finicky little bottles.

Personally, if I needed to use larger or beer then I'd probably either use it all regardless of what the recipe says, or just freeze what's leftover. I doubt it'd do any harm and it'd probably be perfectly fine for casseroles etc.

Pee

I wouldn't try replacing Guiness with cheap, or even good quality, bitter. It would taste different. I have to admit I don't much rate cooking with Guiness, it needs to be cooked a for a long time or can leave a bitter flavour. (My one attempt was a complete disaster...) I'd chuck some red wine in instead.

Jojo_the_Tightfisted

In my local shops, you can get dinky little cans of stout. They're the same as Guinness, just without the heavy duty marketing campaign.

Soworried

MrsE wrote: »

We don't drink much & never beer & red wine.

If a recipe calls (say a stew) calls for Guinness, would you use a cheaper beer (like store brand bitter) instead, as you will use a little & throw the rest away?

Can we have share alcohol subs tips for not big drinkers.

I don't throw it away. I usually use it to make chocolate cake with for dessert.
I buy 1 bottle of red wine about twice a year, then I make up a big batch of red wine sauce and freeze it in batches. Finance wise my next batch will be made with basics wine though. :cool:
I don't like cider sauces so I never use that.

threemuttleys

Hmmmm...I love cooking with wine....I sometimes add it to the food

Hic!

chef002

I cook casseroles with wine if there is any around - if not, then I use two tablespoons of malt vinegar and two tablespoons of balsamic vinegar (just the cheap stuff from Lidl) instead. It works.

I don't like the taste of Guinness in dishes. I don't mind drinking it, but it leaves a burnt and bitter taste in the dish.

maman

threemuttleys wrote: »

Hmmmm...I love cooking with wine....I sometimes add it to the food

Hic!

If you really don't want to use wine but like all the other ingredients then stock can usually be substituted.