Author Topic: Beer to sauce  (Read 898 times)

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Offline sarduyjorge

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  • Age: 49
  • Location: Santiago, Dominican Republic
Beer to sauce
« on: December 17, 2011, 01:37:54 PM »
what are the drawbacks [flavor] from adding beer instead of water to a sauce recipe ?
thanks :chef:


Offline shuboyje

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Re: Beer to sauce
« Reply #1 on: December 17, 2011, 04:04:30 PM »
In other posts you've talked about wood fired and coal fired ovens.  In those ovens you are always fighting moisture in your toppings, so adding liquid to your sauce would be a bad move.  You could cook the sauce down, but aside from totally changing the flavor you would also run the risk of making it very bitter by concentrating the hops in the beer.
-Jeff

buceriasdon

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Re: Beer to sauce
« Reply #2 on: December 17, 2011, 04:51:58 PM »
For my thin crust appetizer pizzas I have been known to use a beer and tomato puree sauce. :D I prefer a doctored up cooked sauce for them.
29 oz. can tomato puree
12 oz. bottle beer(cheap beer is fine)
1 to 2 Tablespoons sugar depending on taste
2 teaspoons each : Garlic powder, dried basil
1 teaspoon onion powder
1 teaspoon Mexican oregano, the stuff I get is fairly strong in taste
1 teaspoon salt
1 teaspoon or more red pepper flakes
Dump it all in a sauce pan, bring to a boil, turn down to simmer for thirty minutes. Taste and adjust seasoning. I freeze what I don't use in seperate baggies, each baggy containing enough sauce for two 12" pizzas.
Don

Offline TomN

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Re: Beer to sauce
« Reply #3 on: December 17, 2011, 05:30:01 PM »
I have added Red Wine, but never beer. Will give this a try sometime. thanks for the idea.


 

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