I have about a third cup of porter leftover in the bottle, I am making Silver Palate's gingerbread recipe tomorrow and thought the porter might make a nice addition. a) is there something about it being alcohol that might affect my baking, and b)this recipe calls for boiling the water before adding...water is the only liquid so that's what I'd be partially replacing. Think I can just boil some watered down porter and be fine?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)