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The Kitchen & The Speakeasy
Cooking with beer
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<blockquote data-quote="Lupulus" data-source="post: 146271" data-attributes="member: 1284"><p>I made chicken piccata last night, but instead of white wine in the sauce I used 1/2 cup of my homebrewed IPA. I splashed in another 1/4 cup or so later while waiting for the pasta to finish cooking. It turned out really well, the bitterness came through strong and the hop flavor was a nice counterpoint to the tangy lemon juice in the sauce and the salt in the breading. Almost too bitter in a few bites (though that might have been when I bit into some of the zest), maybe just a pale ale next time rather than an IPA.</p></blockquote><p></p>
[QUOTE="Lupulus, post: 146271, member: 1284"] I made chicken piccata last night, but instead of white wine in the sauce I used 1/2 cup of my homebrewed IPA. I splashed in another 1/4 cup or so later while waiting for the pasta to finish cooking. It turned out really well, the bitterness came through strong and the hop flavor was a nice counterpoint to the tangy lemon juice in the sauce and the salt in the breading. Almost too bitter in a few bites (though that might have been when I bit into some of the zest), maybe just a pale ale next time rather than an IPA. [/QUOTE]
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