Don't throw out that bad batch!

[TheHammer]

Well we all know that beer and food go together but a few of my friends (including myself) end up with a bad batch of beer now and then. No matter how we tried, it happens sometimes. Well I just want to say that my last bad batch of beer has supplied me with some of the best beer marinade and put out the BBQ flames brew around! Save that bad batch and use it for cooking!!!!! You will not be disappointed! It may not be drinkable in your eyes but the cooking you can do with it for outweighs dumping it out!

CHEERS!

[Robo]

I agree wholeheartedly. I had a batch of pale ale that didn't ferment quickly enough and was a little sour. Not much fun to drink but perfect for grilling bratwurst.

[chazwicke]

Add some vinegar, Old Bay and use it to steam crabs.

[corkybstewart]

I turned a bad batch of pale ale into 3.5 gallons of excellent malt vinegar. But I'm a firm believer in the old adage "if it's not good enough to drink it's not good enough to cook with", this goes for beer or wine. I used some imperial stout for a bbq sauce this week that turned out great. When we make a beef bourgongne(sp) or coq au vin we always use good wine.

[HogieWan]

Corky, I took that bottle of malt vinegar and decanted it into another bottle and poured the "sediment" into a bottle of wine that was WAY past it's prime and I now have some red wine vinegar going. I have yet to use either in an actual dish because my wife is scared of both. I'll sneak one of them in somewhere and only tell her if she liked the food made with it.

[Tweek]

Originally posted by corkybstewart
"if it's not good enough to drink it's not good enough to cook with", this goes for beer or wine.

so true.

[D0nc0smic]

Originally posted by corkybstewart
I turned a bad batch of pale ale into 3.5 gallons of excellent malt vinegar. But I'm a firm believer in the old adage "if it's not good enough to drink it's not good enough to cook with", this goes for beer or wine. I used some imperial stout for a bbq sauce this week that turned out great. When we make a beef bourgongne(sp) or coq au vin we always use good wine.

i agree with that in most cases, though red wine that has turned already and isn't drinkable anymore is still great to cook with, basically just being vinegar

[TheHammer]

Wow brought this thread alive again! Many of you have also spoken of wine/vinegar. Well here is a great recipe I love in the fall which is coming soon which involves both beer and wine.

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces lamb works well too!
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness or any other beer for that matter
1 cup of fine or not so fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

ENJOY!

[smeyrt]

Originally posted by TheHammer
Wow brought this thread alive again! Many of you have also spoken of wine/vinegar. Well here is a great recipe I love in the fall which is coming soon which involves both beer and wine.

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces lamb works well too!
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness or any other beer for that matter
1 cup of fine or not so fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

ENJOY!
well I wasnt hungry until you spoke.