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Old 01-03-2013, 11:33 AM   #51
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I'm just putting a ham, spices and hefeweizen in a slow cooker and wonder if anyone has used a pressure cooker for a similar combination. I've never used a pressure cooker and wonder if it imparts more flavor to the ham or if it just reduces the time required.


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Old 01-03-2013, 11:54 AM   #52
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Originally Posted by gl_az View Post
My wife the chef made 'Beeramisu' for Christmas with my coffee stout. It was awesome, but then, she also made her own ladyfinger cookies for it too....

We use beer in just about everything when cooking. One of my favorites is my smoke roasted rosemary garlic chicken brined in IPA. There are a few good books out that deal with flavor matching beer to food recipes. The one that we seem to keep going back too is Garrett Olivers "The Brewmaster's Table".
I'd love to see the beeramisu recipe. Sounds great.


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Old 01-03-2013, 11:56 AM   #53
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Originally Posted by jwwbrennan View Post
I'm just putting a ham, spices and hefeweizen in a slow cooker and wonder if anyone has used a pressure cooker for a similar combination. I've never used a pressure cooker and wonder if it imparts more flavor to the ham or if it just reduces the time required.
In my experience with both, the pressure cooker reduces the time substantially.. Still, it's nice to put stuff in the crock pot in 5 minutes, turn it on and go to work/sleep, and when you get back, it's all done!
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Old 01-03-2013, 12:17 PM   #54
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Originally Posted by woknblues View Post
In my experience with both, the pressure cooker reduces the time substantially.. Still, it's nice to put stuff in the crock pot in 5 minutes, turn it on and go to work/sleep, and when you get back, it's all done!
If the pressure cooker doesn't improve the flavour it would just be an inconvenience in this case. The gas stove needs to be watched, although for a shorter time, while a slow cooker doesn't need anything but power.
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Old 01-03-2013, 08:40 PM   #55
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I'd think the slower the better for getting more flavor. Slow n low always comes out good.
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Old 01-04-2013, 12:26 AM   #56
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Originally Posted by woknblues View Post
I'd love to see the beeramisu recipe. Sounds great.
For woknblues, the Beeramisu recipe:

http://www.seriouseats.com/recipes/2...ricks-day.html

We used a simple coffee stout instead of Guinness, but anything in that range such as a nice milk stout or dry stout would work well. If you are handy with a pastry bag, you can also try making your own ladyfinger cookies.

Everyone that tasted it loved it, especially the non-beer drinkers
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Old 01-04-2013, 03:05 AM   #57
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Quote:
Originally Posted by gl_az
For woknblues, the Beeramisu recipe:

http://www.seriouseats.com/recipes/2...ricks-day.html

We used a simple coffee stout instead of Guinness, but anything in that range such as a nice milk stout or dry stout would work well. If you are handy with a pastry bag, you can also try making your own ladyfinger cookies.

Everyone that tasted it loved it, especially the non-beer drinkers
Im so making this when my stout has a few months on it.
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Old 01-04-2013, 08:41 PM   #58
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I use my oatmeal stout in my favorite chili recipe, blog post with both recipes here: http://bagendbrewery.wordpress.com/2...l-stout-chili/
Thanks for that recipe. I'm going to try it because it looks fantastic. I have a very simple chili recipe that I found online ages ago that gets the job done, but this looks much more complex and flavorful.
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Old 01-04-2013, 09:32 PM   #59
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I'm going to make this chili this weekend. It looks good enough that I may start with a double batch.
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Old 01-05-2013, 12:06 AM   #60
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I use my homebrew all the time in my bbq sauce. Usually an IPA, Pale Ale or sometimes a porter/stout. Pour self a imperial pint and play the "some for the sauce, some for me" game


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