Whether in a crisp batter, a rich stew or even a chocolate cake, beer can be a winning ingredient in a range of great dishes.
Most of us know the pleasures of cooking with wine — and not just sipping a glass of something while standing at the stove. We know adding a good glug of cabernet to bolognaise will make it beaut, or that a splash of sauv will make seafood sing. We’re comfortable with using liqueurs in dessert and sherry in soup and grabbing a bottle of something good to use in a stew. But beer? For many home cooks, that’s the final frontier.
“Beer is not just for drinking, its application can be used in all things we eat, from bread, a hearty stew, lager with chicken, even used as a ‘ripple’ through ice cream,”
The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.
This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.
Beer can chicken
Ingredients
For the rub