Which beer should I use?
- For long, slow cooking, use dark, malty beers.
- For a quickly cooked pan sauce, choose mild-flavored light beers.
- For baking, try lighter styles of white or wheat beer to avoid a bitter taste.
- For uncooked marinades and salad dressings, hop-forward beers such as IPA are well-suited to bring out fullness of flavor.
Measuring beer to minimize froth
- To reduce the amount of foam, open the bottle o beer earlier than needed.
- Tilt a liquid measuring cup while pouring the beer slowly down the side.
- When beer will be used just for cooking, you can even re-cap an open bottle, refrigerate it overnight and use it in the next day.