Many aren't picky about what type of beer to pour into the batter for fish and chips. But from an expert standpoint, a ...

To culinary rookies, batter and dough might seem completely identical. After all, they are both made from the same two basic ...

It's curious how beer has remained relatively unexplored in cooking while wine, synonymous with food, is pivotal in so many dishes. Yet, the handful of ingredients - barley, hops, water and yeast ...

in a cold glass to sip while you are cooking and in marinades, braising liquids, soups, stews, sauces, batters and baked goods. Beer's versatility is due ...

- Put the camp oven on the coals and get it really hot. Pour in the 500ml of grapeseed oil and let it get super hot. Test it with a chip. Add the chips a handful at a time and fry until golden brown.

I also believe that the beer is an important factor in the taste of the batter. Dark beers give it a great flavour – Coopers Stout works a treat. 300gms of plain flour.