I normally make mine with a sachet of seafood boil and water as the cooking liquid...but I've got this keg of beer I'm trying to use up- any ideas on how much would be a good amount to add? My freezer can't handle anymore beer bread!
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops