cooking with a sour?

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

Thread Status:
Not open for further replies.
  1. loafinaround

    loafinaround Initiate (0) Jul 16, 2011 New York

    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 Initiate (186) Jan 22, 2013 Wisconsin
    Beer Trader

    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 Poo-Bah (5,776) Mar 18, 2008 Maryland

    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.
Thread Status:
Not open for further replies.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • Subscribe to BeerAdvocate Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.