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Can you cook??

Post #1 made 14 years ago
by Yeasty
I've been thinking about the brewing process and the type of person who brew there own.

So the question is are you a good cook :think: Brewing is cooking I suppose, so are you adept in the kitchen or do you leave that to others?? can you just about manage a couple of sausages on a BBQ or can you serve up a feast..

Me ? well I can cook and love to do so, I'm the guy who likes to take over the cooking at the BBQ, I also cook the more adventurous meals in the household. This is probably why brewing has such an appeal to me, its not just the beer but the whole process I like. I do like the beer the most tho' :thumbs:

Y
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #2 made 14 years ago
by stux
I'm a mean BBQer,

Smoking, Roasting, Grilling... dry rubs.. bastes etc... I've done entire turkeys, pigs, salmon

I can make deserts... its just about following precise instructions precisely

But I can't cook.

...

man cook outside with fire, woman cook inside with magic ;)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #3 made 14 years ago
by Two If By Sea
I can cook all kinds of things. My favorite foods to cook are easy, fresh, healthy meals. Since overcoming colon cancer, I steer away from grilling as much as I can. I'm not huge on meats anyways but when I do them I choose to use a rotisserie, or I smoke them, and I lean towards less fatty cuts. Lots of veggies. I tend to mix ethnic cuisines to my whim like German Jagacida or my International Lasagna. I make cheese. I ferment sauerkraut. I can our garden veggies. I brew Kombucha. I can bake but it isn't my stronger point, you really have to pay attention to exact measurements and I like to cook more by feel and taste.
Blog: http://littlehouseonthesandpit.wordpress.com/
Facebook BIAB Group: http://www.facebook.com/group.php?gid=7 ... 978&ref=nf

Post #4 made 14 years ago
by EoinMag
I cook quite proficiently but then I've worked at it in the past. I was about 15 years in catering in total, most of it as a waiter/barman, a few years cheffing.

I'm not formally trained, but am pretty handy if I say so myself and know what works with what and generally how to get the best out of what I have.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #5 made 14 years ago
by CSchenk
I really like to cook and consider my self to be pretty good. I also like to bake, another great thing yeast makes possible. My schooling is in cellular and molecular biology, so brewing was a great combination of lab skills and cooking. Few things are better than an a home cooked meal, fresh bread, and a good home brew.

Post #6 made 14 years ago
by hashie
CSchenk wrote: Few things are better than an a home cooked meal, fresh bread, and a good home brew.
+1 for that, beats going to the pub or an average restaurant.
Last edited by hashie on 30 Jan 2011, 08:24, edited 5 times in total.
"It's beer Jim, but not as we know it."

Post #7 made 14 years ago
by EoinMag
The problem is that when you can cook and know how it should be done, average restaurants just don't cut it anymore. My waiter training was done under a master chef and he set the bar pretty high with regards to good food.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #8 made 14 years ago
by sean
We don't go out to restaurants much any more, as I reckon most of the time I can cook better, there are some excellent ones out there though. Also with a 2 and 4 year old it's a pain in the arse going out anyway.
Slight topic deviation, but last night after mashing for my schwartzbier I made some bread and put in 200g of the spent grains, had it for lunch today and was pretty tasty. Anyone else use their spent grains for anything ?

sean

Post #9 made 14 years ago
by hashie
sean wrote:We don't go out to restaurants much any more, as I reckon most of the time I can cook better, there are some excellent ones out there though. Also with a 2 and 4 year old it's a pain in the arse going out anyway.
Slight topic deviation, but last night after mashing for my schwartzbier I made some bread and put in 200g of the spent grains, had it for lunch today and was pretty tasty. Anyone else use their spent grains for anything ?

sean
I use mine to make eggs, feed it to the chooks, I do.
Last edited by hashie on 26 Feb 2011, 14:07, edited 5 times in total.
"It's beer Jim, but not as we know it."

Post #10 made 14 years ago
by shibolet
i too cook and BBQ.
i like to go out to eat but agree on the point of being able to make great food at home (for half the cost, and no need for a baby sitter).
i also bake sourdough bread regularly. i have tried adding a bit of spent grain. it adds a nice twist to the bread.

I like this thread because i'v thought about the connection between cooking and brewing myself in the past.
the funny thing is that i get the feeling that lots and lots of home brewers are in it more for the DIY side of it than for the actual beer making. maybe that's why i like BIAB so much. it's beer brewing straight and to point without the welding,carpentering,electric wiring, and the DIY projects homebrewers like so much.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #11 made 14 years ago
by sean
Made some more bread for lunch today with spent schwartzbeir grain, partner said I can make as much beer as I like provided I keep making bread with the spent grain. Problem is she also likes my beers. Next couple of days will have Ross' Nelson summer ale in the FV, interesting to see how that bread turns out.

Post #12 made 14 years ago
by Silo Ted
I make a mean curry, a recipe that I formulated myself (as I do with brewing), and the secret ingredients being......

FRESH SPICES ! There's nothing quite like dry roasting seeds then grinding them immediately prior to using them. Take coriander seeds for example, the aromatic powder you end up with is nothing at all comparable to pre-packaged dust. Also for herbs, freshly picked, or at least a bunch of something from the greengrocer. Dried 'masterfoods' herbs of the green variety never makes its way into anything I cook. Ever.

I also prepare the best basmati rice in the history of mankind. How could one billion Indians get it so wrong :lol:
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