Following the nose-to-tail, no-waste ethos, more chefs and bakers around the country are cooking with spent grains, the aromatic byproduct of beer brewing. Most commonly comprised of malted barley, spent grains can also include rye, oats or wheat. Incorporating the softened grains into foods is more than a way to be economical and sustainable: It can add textures and flavors that range from earthy to nutty to chocolaty, depending on the beer of origin.
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