Chef shared a recipe for beer marinade-glaze for meat

On Friday, August 29, Sergey Karpov, the chef of the author's cuisine restaurant "Favorit" at the Igora resort, told Izvestia how to prepare a beer marinade-glaze for meat.

"Cuts such as pork ribs and knuckle require a long languor in something, and therefore we use a special glaze based on dark beer. We add homemade barbecue sauce to the drink and cook the meat in the oven for about 12 hours in the resulting marinade, and after baking, glaze it in the same sauce with beer," the cook shared.

According to him, the use of beer in the recipe gives the dish tartness and deep taste. Karpov noted that using kvass in this recipe makes the meat sweet.

For fragrant hops: how chefs use beer in gastronomy

The masters of haute cuisine prepare frothy appetizers, main positions and even desserts.

Earlier that day, Nikita Gavrilenko, pastry chef of the Beluga restaurant, told Izvestia that beer can and should be used in desserts, since any combinations that may initially seem even shocking, if used correctly, can give an interesting palette of taste sensations. According to Gavrilenko, the combination of almond crumble, vanilla ganache, sweet pepper ice cream with boiled condensed milk, with bitterness and hop flavor in beer foam seems promising.

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