Cooking with DME
- Thread starter Bosh
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thebikingengineer
Well-Known Member
It's used more commonly in baking. DME can be substituted in for (some or all) sugar (that's where the term "malted" comes from).
Brewer3401
Well-Known Member
Couldn't you boil some down to caramelize it, then add it to ribs or a pork roast ?
I usually boil my bratwurst in (good) beer and boil it down to where the liquid is almost like thin honey. Then they go on the grill.
Crap, I'm hungry again.
................."Mrs. Crane, I'm looking at you, you wore green so you could hide. I dont blame you, you're a tramp! Ooh! That was a good one........ (Carl - Caddyshack)
I usually boil my bratwurst in (good) beer and boil it down to where the liquid is almost like thin honey. Then they go on the grill.
Crap, I'm hungry again.
................."Mrs. Crane, I'm looking at you, you wore green so you could hide. I dont blame you, you're a tramp! Ooh! That was a good one........ (Carl - Caddyshack)
ScubaSteve
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Sounds good, but it might be TOO sweet. Use it sparingly. Fermented beer might still be better because you have a more complex and mature flavor (thanks to the yeast) and the alcohol that burns off really helps bring out all the goodness. Try it out, and let us know!:fro:
