90-minute IPA applied to cooking

I have been familiar with Sam Calagione's (Dogfish founder) continuously hopped approach to brewing, and have experimented a bit with using this idea in the kitchen.

My approach has been to borrow this method only with herbs, spices and garlic. I haven't gone so far as to literally "continuously" add ingredients, but I have made it a point to, say, add garlic at three distinct points during the cooking process.

Obviously this idea is only applicable for certain dishes, but take slow cooked red beans as a good example. This is a dish that will take 3+ hours to cook and provides a couple of logical places to add garlic, thyme and the spice mix: Right off the bat when sauteing the onions/shallot/cellery etc. Then, after it's cooked for a hour or two I'll add another (perhaps slightly smaller) quantity of garlic and thyme and my spice mix. And, finally, 20-30 minutes before turning the heat off (just long enough to take a little bite out of the garlic).

Has anyone else tried this or read about others trying it? Is there any argument for or against it?

Not that I've been overly scientific about it, but my gut feeling is that it is a great way to layer complexity onto a dish without the necessity of a zillion ingredients. And anecdotally, dishes have generally been quite tasty when I've applied this method.

Any response will be very welcome.

Cheers, Paul


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