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cooking with a sour?

Discussion in 'Beer & Food' started by loafinaround, Feb 18, 2013.

  1. loafinaround

    loafinaround Savant (370) New York Jul 16, 2011

    so I bought a madame rose... and discovered I dislike sours as a genre. Can't pitch the beer without major guilt. I'm thinking about recycling. I cook as a hobby... but can't think of a way to use a sour. Any suggestions (that don't involve fish-I have an allergy)?
  2. BlackElixir

    BlackElixir Zealot (80) Wisconsin Jan 22, 2013

    You could try using it as a braising liquid for some short ribs, pork belly, etc. A lot of times wine is used because the acidity helps in the cooking process with those tougher cuts of meat. I could imagine that an ale with some nice acidity would work the same way. I've been thinking about trying this myself with a similar beer.
    Hiyam likes this.
  3. smakawhat

    smakawhat Poobah (1,060) Maryland Mar 18, 2008

    stew it, braising poaching a little. Deglaze it and make a sauce with it... on... whatever you think might jive (pork tenderloiin just popped in my head).. lots of possibilities... and if you just make a sauce, you can use some, and save the other for something else.
    Hiyam likes this.

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