Americans have been cooking with wine ever since Julia Child brought the finer points of French cooking to our shores 50 years ago. But now a humbler libation is making its star turn: beer. "Cooking with beer is a hot culinary trend," says Rebecca Newell, executive chef at The Beehive, an eclectic comfort-food restaurant in Boston. "The microbrew boom of the 1990s made people aware of the true craftsmanship with which beer can be made, and now they're experimenting with beer in the kitchen as well as at the bar."
The right beer can deepen the flavors of both sweet and savory dishes, which is why Newell switched from cooking mussels in white wine to exclusively in lager. (And unlike at the bar, there's no need to worry about ingesting too much—most of the alcohol burns off during cooking, even as the flavors intensify.)
What's Brewing?
Source: http://www.womenshealthmag.com/nutrition/beer
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