[Sca-cooks] Is it appropriate to.....

[Stephanie Yokom]

The ale that I used in my veggie beef soup was sweet smelling and everyone
said that it really complimented the meat.  I do try and get homebrews over
commerical ales (to support the SCA community.)  The ale I used in
combination of slow cooking the meat, everyone said it was super tender. I
didn't get a bite because I was too busy serving!

I do LOVE the idea of carmelized onions!  That would give it nice flavor.
Thanks for tip!

Carres



On Fri, Feb 5, 2010 at 9:22 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Feb 5, 2010, at 11:11 AM, Stephanie Yokom wrote:
>
> > Marinate lamb in ale?  Unfortunately, I do not consume either and I am
> > playing with "tweeking" recipe. I just am thinking about the taste
> > combination.
>
> I can think of several recipes which involve cooking meat in ale.
> Marinating is less common, I suspect, than simply cooking in the flavored
> liquid, but using the liquid to prepare a particular flavor environment, so
> to speak, is quite common.
>
> Now ale, of course, could mean a lot of different things, but on a chemical
> level, it's not to different from wine. Sugars, acids, maybe some alcohol,
> any flavorings, and its specific gravity may affect how well it penetrates
> into the meat.
>
> If you mean a modern ale, it's probably fairly bitter (what with hops,
> maybe dark malts, and perhaps some other flavorings or bittering agents).
> It'll depend on the natural sweetness of the meat, and what else is cooked
> in it (onions, especially caramelized ones, are a particularly good
> combination).
>
> Adamantius
>
>
>
>
>
>
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
>
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