From dark, spicy chile to light-as-air fried squash blossoms.
The secret to cooking with beer? Always keep some extra on hand for drinking.
But the real secret to cooking with beer? Don't cook it too long so the toasty, grainy flavors stand out, or, if you're going to go for the long game, keep on the dark stout side of the spectrum.can add a robust, unique flavor to just about anything, from mussels to burgers to chili and batters for fritters.
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