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"KeeganAles":2rvk66av wrote:

"EoinMag":2rvk66av wrote: I've seen it somewhere before and they used water in one can and beer in the other, in blind taste tests no one could call the beer chicken. It was said the technique is all about the steaming of the chicken from the inside while it bakes, so the liquor is irrelevant.
Don't waste good beer on it, but crappy beer....why not <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->[/quote:2rvk66av]

I used Tyskie, it being my first try.

While I don't doubt the particular taste test you quote, beer steam is not the same as water steam. There are plenty of restaurants that steam clams or mussels in beer for just that reason.
And like I said, there's plenty of recipes calling for those good American crafts that come in cans - part of that is a fetish for those beers, I think, but I'd also like to believe people wouldn't waste and use it only when it matters to the taste.

Got a cheap German weizen from Lidl in a 500ml; that's next![/quote:2rvk66av]

The steaming of the clams or mussels entails throwing a drop of beer into the bottom of the pan and then throwing the shellfish on top, it's as much about the sauce that goes with the shellfish, not the same in that case.
Like I said, water will do the same job.
Looking at Daves pic mind and the way he basted the chicken when removing the can, I'm sure it had more beer taste than normal.

Don't let me spoil your fun though, I'm sure I'd do it with beer too were I doing it. <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

&amp;quot;a_friend_in_mead&amp;quot;:29xp3xxv wrote: Tyskie does not taste of anything before it has been cooked up a chikens bum for an hour. How about a stout anyone else tried that?[/quote:29xp3xxv]

My cousin does this with cider all the time, she swears by it but I haven't tasted it yet.

&amp;quot;a_friend_in_mead&amp;quot;:1jvr81yi wrote: Could you baste pork with cider? They seem to go together[/quote:1jvr81yi]

yeah of course. pork and cider are excellent, match made in heaven. This is one of my favourite, super quick recipes <!-- m --><a class="postlink" href="www.nigella.com/recipe/recipe_detail.aspx?rid=111">www.nigella.com/recipe/recipe_de ... px?rid=111

&amp;quot;a_friend_in_mead&amp;quot;:ph9yakdo wrote: Could you baste pork with cider?[/quote:ph9yakdo]My missus makes cider gravy to go with roasted pork: works brilliantly.