Lo que conviene saber antes de cocinar con cerveza India Pale Ale
Cocinar con IPA se parece a cocinar con vino, pero su amargor se concentra al reducirla y exige moderación.
In cooking, beer can be used much like wine, though with distinct flavors. Compared to fruitier wines, it tends to be earthier and somewhat bitter, making it useful for both sweet desserts and savory meat dishes. A stronger beer, such as an IPA with its intense hop flavor and 7% to 10% alcohol content, would produce even more pronounced flavors, perhaps too much so.
IPAs are very bitter, and cooking with them can intensify that bitterness if they are reduced during cooking. Reduction means adding a liquid and boiling it down so that some of the water evaporates, concentrating the other ingredients. If most of the water evaporates, the bitterness can be so strong that many people prefer to cook with lagers, whose flavors benefit from reduction.
Although it may seem like a modern trend, IPAs are an 18th-century beer that has always been characterized by its intense hop flavor. Hops, a conical flower, provide most of the bitterness in any modern beer, and IPAs accentuate it more than others. That's why moderation is key: for your first attempt, it's best to add less beer than you would with a lager, and then adjust the amount to your liking.
Some people love that bitterness, though it might surprise someone who isn't prepared. There are ways to soften it: a beer batter, the crispy coating made with beer, eggs, and flour, works better with an IPA than baked desserts, which tend to be sweeter even with beer, like beer brownies. An IPA batter can accompany fried fish like cod or almost any white fish, which have a neutral flavor and tolerate a more intense batter well. It's a good idea to let guests know that craft beer is being used instead of commercial beer.
