Many recipes are made with beer. This drink has been anchored in French gastronomy for years. Sophie Menut in the program “It rolls in the kitchen” on France 3 offers you a beer-based recipe, to make at home.

Over 8,000 years old, beer is still popular. Used for cosmetic and dermatological purposes in ancient Egypt, beer was used to fight fever in Ancient Greece. Since the Middle Ages, it had the virtue of stimulating mood, appetite and sleep. The beer is then used in certain culinary preparations. It was only since 1950 that it really entered French gastronomy.

Appreciated around the world, new modes of fermentation have emerged and the use of different types of malts has given beer various colors such as white, brown, black, blond, amber and red. . Beer is also a culinary ingredient that goes well with many foods, both salty and sweet. Its nutritional values ​​have been demonstrated more than once in previous centuries. This explains why beer cuisine is becoming more democratic and what makes this alcohol a full-fledged ingredient in gastronomy.

Spicy or fruity touch

The benefits of beer on the diet are numerous. First of all, beer has the ability to give food more flavors and tastes. Each type of beer will bring a specific touch to the dish: bitterness of the hop, caramelized aroma of malt, and depending on the case, a spicy (coriander, ginger) or fruity (cherry, raspberry) taste. It can very well be combined with many spices such as cinnamon, nutmeg, curry or even lemongrass. It can be used throughout the cooking of a stewed dish (such as carbonade) or used to make a sauce with the cooking juices of meat.

You should know that beer is an alcohol made from three raw materials: water, malt and hops.

Composition of beer by amandine.caniard

There are different ways to cook with beer.

  • Marinade : Beer is a great candidate for marinating because it adds more flavor to your recipe. Alcohol helps carry the flavor of the marinade to the soaked meat. Beer also contains enzymes to help break down tough fibers, which helps tenderize meat.
  • Braise : A rich porter or stout beer is ideal for stews and roast meats. These beers are the perfect partners in a hearty dish, as they are complex and deep in flavor, matching the rustic style of the kitchen. While cooking a braised beef dish, substitute the typically used red wine for a dark beer.
  • Breaded : beer breaded fish is a classic. A canned beer is a great choice for making batter as the saturation helps make the fish crispy, light and airy.
  • Grandma’s little secret : adding beer to a pancake or donut batter makes it much lighter.

Without further ado, discover Sophie Menut’s recipe with Sébastien Flamme (Brasserie Au Baron), rabbit in beer (Saint Médard) and pear poached in Cécilia d’Autrement beer vinegar and elderberry coulis:

Ingredients:

  • Rabbit legs
  • Beer
  • Beer vinegar
  • Water
  • Elderberry
  • Onions
  • Smoked bacon
  • Brown sugar
  • Flour
  • Bouquet garni
  • Whole coriander
  • Flour
  • Sugar
  • Butter
  • Salt and pepper

Preparation:

  1. Fry the rabbit thighs in butter
  2. Chop an onion
  3. Cut pieces of smoked bacon
  4. Remove the thighs from the heat and fry the onions and smoked bacon
  5. Sprinkle with flour
  6. Pour beer
  7. Add the brown sugar and coriander seeds
  8. Immerse the rabbit thighs and simmer
  9. Pour sugar into a saucepan filled with water
  10. Bring to a boil
  11. Peel pears
  12. Plunge the pears into the pan
  13. Add beer vinegar
  14. Simmer for 15 minutes
  15. Combine seeded elderberry with sugar and water in a new saucepan
  16. Cook over low heat for about 15 minutes
  17. Mixer
  18. Switch to chinese
  19. Present one rabbit leg and one pear per plate
  20. Pour the elderberry coulis over the pear and decorate with coriander leaves
  21. You can taste.

The recipe in pictures:

Don’t miss your program Ça roule en cuisine, presented by Sophie Menut, Saturday January 16 at 11:25 am, on the antennas of France 3 Grand Est, France 3 Bourgogne-Franche-Comté and France 3 Hauts-de-France.

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