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Hops In Cooking

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sosman

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Anyone have any recipes for cooking with hops? I ended up with 11g (dried) of hallertau from my first year and they are just sitting in the fridge doing nothing.

Google comes up with a few hits eg
http://www.allaboutbeer.com/food/hops.html
and I will try the hop shoots next year but I wondered if anyone has fav's?

I was thinking that hops would go well in chicken stuffing mix. But I am no gourmet chef.
 

Tony M

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When I make up a new yeast I save the litre or so of beer that I pour off the top and make the recipe below and I find I need to add a couple or three grams of hops


"Stoofvlees" (Belgian beer beef stew)

This is a typical Belgian dish, made with lots of beer. I used Leffe
Brune (the brown version, not the Blonde one) in Zrich, traditionally
it is made with Rodenbach, but any brown (Belgian) beer will do. It's
actually pretty easy to make, it just has to be on the fire for a while.


INGREDIENTS (serves 8 persons)


* 1.5 kg beef: what we call 'carbonnades', not steak or entrecte,
but lean stew beef will do, cut into 3 cm pieces (you can actually buy
it like that at Migros or Coop)
* 6 big onions
* 1 l of brown Belgian beer (Leffe Brune, Rodenbach, ...)
* 100 g of butter
* 3 tablespoons of good mustard
* 3 big slices of old bread
* thyme, some bay leaves



PREPARATION

Take a thick-bottomed pan. Prepare the slices of bread by smearing them
with the mustard.

On a high heat, quickly brown all sides of the meat pieces in hot
butter. Remove them, while preserving the butter and juices. Then, turn
down the heat, and slowly brown the onions until they are completely soft.

Put the meat back into the pan, stir in the thyme and cook for some
seconds (maybe add a tiny bit of salt and pepper). Now, pour in all the
beer, put in the bay leaves and put the slices of bread on top. Cover
the pan and let it simmer on a low heat for at least 1.5 hours, or until
the meat is very tender.

Be careful not to let it burn, you can always add some water if all the
moist is gone before the meat is ready. Also add water if the taste from
the beer made it too bitter. In the end, the bread should have
disintegrated (after one hour you can stir the bread and mustard into
the meat mixture).

If there's still too much moisture when the meat is completely tender,
use some maizena to 'bind' the sauce.
Remember, don't stir too much, because then you will have some kind of
'puree' in stead of meat chunks ;-)

Serve with belgian fries and a nice beer.
 

jayse

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I wacked 200ml of fresh highly hopped wort to 20g of bread yeast and made one of the best pizza doughs yet. Does that count?
I took it from the kettle pre whirlpool so there was just added finishing hops floating around. Couldn't taste them though in he pizza but i was drunk and the pizza had god knows what else in it too.


Jayse's Hop head pizza dough.
instructions.
1/ spend several hours mashing then boil some highly hopped wort :p
2/have a few beers :p
3/do a saccreligous thing and inoculate some of that wort with bread yeast :ph34r:
4/ miss a few steps you get the idea
5/wake up next morning and wonder why your partner is sceaming about a mess in the kitchen! :ph34r:
 

sosman

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jayse said:
I wacked 200ml of fresh highly hopped wort to 20g of bread yeast and made one of the best pizza doughs yet. Does that count?
[post="51210"][/post]​
Well its worth a try but I really just want to whack 11g (or less) of these hallertau flowers into something for its flavour. That's why I was thinking hop-head chicken stuffing, I picked it because stuffing generally is quite aromatic.

What about some kind of cheese dip? The supermarker shelves are full of every kind of bullshit combination.

I am willing to experiment but I was hoping someone else had a tried and proven winner.
 

rodderz

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The Beligian Beef Beer Stew sounds a good winter warmer...might have to give that one a go!
 

Peter Wadey

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Sos,
I was going to reply when you posted this to CraftBrewers a while back.

All is not lost!
Why don't you 'offer' the fresh flowers as a Gift (ie late kettle addition)?
Even if you have to top them up with some pellets, I would have thought this would be an ideal use. Sorry I know it's not what you asked for, but I'm just curious why you don't want to use even a small amt in the kettle.

Tony,
Thanks for the recipe. I wonder how many homebrewers like cooking too?
And growing their own veges?

Rgds,
Peter W
 

THE DRUNK ARAB

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Peter Wadey said:
Tony,
Thanks for the recipe. I wonder how many homebrewers like cooking too?
And growing their own veges?

Rgds,
Peter W
[post="51405"][/post]​
I'd say plenty do Peter.

We make pasta, bread, chutney's sauces and grow the majority of our herbs and some vegetables. Having an absolute glut on cherry tomatoes at the moment :p

C&B
TDA
 

jayse

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THE DRUNK ARAB said:
snipped>
............and grow the majority of our herb...........
[post="51411"][/post]​

Ha! I wonder how many other brewers do that too! ;)



Jayse
 

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