- Nov 26, 2020
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thank you i'll have to think hard on it. im 8 yrs sober.You can do it but you're gonna get a totally different flavor profile. Have you considered any of the non alcoholic beers that are available? Those may be a viable option.
Robert
I am 33 years sober so I’ll chime in. Despite the fact it burns off the taste and smell can be a strong trigger. Because it’s obvious you are nervous about it you should simply substitute something like you mentioned or skip the recipe entirely. Your sobriety is far more important than any recipe. What are you looking at that calls for beer? Here is a nice link on some subs for various dishes that call for alcohol. https://www.foodnetwork.com/recipes...wine/the-best-alcohol-substitutes-for-cookingthank you i'll have to think hard on it. im 8 yrs sober.
Alcohol burns off at cooking temperature and is non existent in the finished product.
would it be suitable to replace beer in a recipe withe ginger ale or ginger beer. i have an allergy to alcohol. thanks
That is great need to know information there. Thanks Chef JJI thought this too. But, in reality and especially important to those in Recovery, depending on several factors, other ingredients, cooking temp, size of the pan and cooking method, Simmer, Sauté, Baked, anywhere from 5% to 85% Alcohol may still remain in the finished dish, even after a couple Hours of cooking! Some additional info...JJ
No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?
The holiday gathering featured family favorites with a twist. My friend infused each recipe with the unique profiles of booze: beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. However, this feast worried...www.isu.edu
Because it’s obvious you are nervous about it you should simply substitute something like you mentioned or skip the recipe entirely. Your sobriety is far more important than any recipe.
can use dark malt extract to add sweetness and body like dark beers would and use bitters to add bitterness like that of hops.
I was thinking beer can chicken of course. And also using it as a marinade and a mop sauce. A friend of mine uses beer sauce on on his chicken and im reluctant to enjoy it. All of the ideas are good.would it be suitable to replace beer in a recipe withe ginger ale or ginger beer. i have an allergy to alcohol. thanks
So for beer can chicken you can literally use anything. I’ve used root beer, ginger ale , Dr Pepper and even just water in a can. ZERO impact on flavor between them. As far as for a baste I’d just go with a standard baste for chicken.I was thinking beer can chicken of course. And also using it as a marinade and a mop sauce. A friend of mine uses beer sauce on on his chicken and im reluctant to enjoy it. All of the ideas are good.
I used to fish with a guy that had the same allergy . I would only bring water and made sure I didn't have a hat or shirt that advertised the wrong thing .A friend of mine uses beer sauce on on his chicken and im reluctant to enjoy it. All of the ideas are good.
Those would also work well. You can even go as far as using stout extract which is unfermented beer reduced down including the hops. Seriously tho, even in beer cheese soup I bet malt vinegar would work better than beer. It's somewhat well known in homebrewing circles that cooking with beer is just blah. The caveat would be an extremely hoppy IPA type beer in an very bland food say bread. Even then, the effect is mild at best and not worth risking sobriety over. You could use this instead: https://hopwtr.com/ If cooking with beer was a big deal I would say so even in a thread with sober guys, but dead serious, it's fantasy for lack of a better word.Interesting idea. Ive seen Malt Vinegar, Cola, for color and acid balance and a little Cocoa Powder, as a Stout Substitute...JJ
You need a new friend. Beer can chicken is pure fantasy and I have researched this. What is actually happening is the beer can setup keeps the bird in a better position on the grill/smoker so it cooks more evenly. Lots of guys spatchcock for this but I just halve it so it's easier to handle. This year I made the best chicken ever. Happened to be jerk chicken but could be another flavor. Cliff notes: rub several days in advance, smoke 325F until 160F IT breast and 180F IT drums.I was thinking beer can chicken of course. And also using it as a marinade and a mop sauce. A friend of mine uses beer sauce on on his chicken and im reluctant to enjoy it. All of the ideas are good.
Just sub water for the beer. You cannot taste the difference. In fact, I've made it many times with just an empty soda can to help steady the bird. If interested, see recipe in the sig below.I was thinking beer can chicken of course. And also using it as a marinade and a mop sauce. A friend of mine uses beer sauce on on his chicken and im reluctant to enjoy it. All of the ideas are good.