Don't just drink beer: there are sauces and pasta flavor

Don't just drink beer: there are sauces and pasta flavor

Refined ingredient: beer gives sauces and pasta a delicious aroma
Hobby chefs have long known that beer is not just for drinking. The barley juice is also ideal for giving a variety of dishes a delicious aroma. Beer is particularly popular as a refined ingredient when barbecuing.

No barbecue without beer
A barbecue without beer is hard to imagine for most people. Many not only like the barley juice in the glass, they also refine the food. In a current report, the consumer information service aid reveals which types of beer go best with which food and how you can use them to spice up sauces, salads and marinades. "In the modern, light kitchen has been experimenting with the barley juice for several years," write the experts. "The Pils comes to the broth for young vegetables or refines the cream sauce for fish."

Wheat for the salad, dark for the marinade
Especially now in the warm season, the spicy darkness of the barbecue marinade gives it a particularly spicy aroma. A sauce with bitter malt beer goes well with a pepper steak. And with a dash of wheat, the salad dressing becomes summery and sparkling. According to other experts, however, you should not pour beer on the grilled meat because the embers can be churned up and settle on the food. The particles can endanger health. The rising smoke can cause the formation of polycyclic aromatic hydrocarbons (PAHs), which are considered carcinogenic.

Beer has a limited shelf life
The consumer information service aid has other tips ready. Beer is not only suitable for grilling, but also as a component of soups. "The beer soup was a classic 100 years ago and has since developed a lot in individual regions and households," said the experts. Delicious recipes can be found on the Internet, including for a wheat beer soup with dumplings. For those who prefer to enjoy beer "freshly tapped", the aid has other important recommendations. So beer should always be stored in a cool place, as it has a limited shelf life. "Signs of loss of quality are stale taste, musty aroma or little carbonic acid," the experts report. (ad)

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