BEER has wonderful tenderising properties, making it an excellent choice for a marinade for tougher cuts of meat.
Used in a glaze or baste, beer adds wonderful flavour to poultry and ham.
In batter coatings for fried foods, the yeast in the beer acts as a mild leavening agent, causing the batter to puff up, as well as adding a distinctive enhancing flavour.
In this regard, beer batter provides a wonderful coating for fish.
The hops, barley or malt flavour imparted by the addition of beer to foods will naturally depend on the amount and strength of the beer.
Dark beer, such as stout, has a much stronger flavour than a light ale.
A good recipe using beer will have a distinctively light, not dominating flavour in the finished dish.
I tried stout with this week's recipe and it was too strong for my liking, especially as it imparted too much flavour on the vegetables, so I've opted for a standard beer.
The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb.