How do you use Angostura bitters in cooking?

So use them at the start: in the base of soups, or whisked into homemade vinaigrettes. Used at the right time, Angostura bitters provide the footing for varying flavors to meld together into something unified, deep, and complex. Even when—especially when—those flavors seem as far apart as England and the Caribbean.

What does Angostura bitters add to a co*cktail?

Created by bartender Audrey Saunders in 2001, the refreshing co*cktail is elevated by Angostura bitters, which add a layer of dimension and bring out the spiced notes of the aged rum . Simple syrup balances the concoction and Champagne offers a dry and bubbly finish.

Can you put bitters on food?

On the savory side, they can be added to salad dressings, sauces, soups and stews . For chef Christian Irabién of the forthcoming restaurant Amparo Fondita in the District, Angostura aromatic bitters are a go-to “spice bomb” ingredient when making stews and braises, such as mole de olla and boeuf bourguignon.

How much Angostura bitters to use?

Many classic co*cktails, like the Old Fashioned and Manhattan, call for a dash or two of Angostura to add bitterness and spice. A dash is anywhere between ⅛ and ¼ of a teaspoon . Be careful not to add too much as the bitters are strong in flavor and could overwhelm your co*cktail.

Should Angostura bitters be refrigerated after opening?

However, there's no need to refrigerate bitters . Even though there are organic compounds in bitters, the amount of alcohol acts as a natural sterilizer and preservation agent. So, feel free to leave it on your bar cart or in your liquor storage cabinets without having to worry.

Are Angostura bitters good for you?

Angostura extract is LIKELY SAFE for most adults when used in amounts commonly found in foods or drinks . There isn't enough information to know if angostura is safe in medicinal amounts, which are typically larger than the amounts found in foods or drinks. Large doses of angostura might cause nausea and vomiting.

Do Angostura bitters go bad?

According to Jon Adler, mixology wizard and bar manager at Shinji's in NYC, most bitters, including Angostura, do not go bad since they generally have an alcohol content of about 45 percent ABV. “The alcohol [or glycerin] works as a preservative so they will never go rancid.

When should you use bitters?

Bitters are concentrated flavor extracts made by infusing herbs, spices, roots, and other botanicals in alcohol. They are mostly used to add depth and complexity to co*cktails , enhancing the overall flavor profile and creating a more well-rounded drink.

What else can you use bitters for?

5 Ways to Use Bitters Beyond Your co*cktails Swap them in for extracts in baked goods. Push aside the vanilla extract in favor of bitters to give your baked goods a surprising twist. ... Toss them with popcorn. ... Shake them into lemonade or juice. ... Infuse honey and maple syrup. ... Add them to poaching liquid for fruit. May 1, 2019

Can you flavor water with bitters?

Directions. Add bitters to a highball glass with ice, and a squeeze of lemon or lime (optional). Pour sparkling water to fill the glass, stir briefly to incorporate.

What is the best way to take bitters?

The ideal timeframe to take digestive bitters is right before a meal, or about 10 minutes before you start eating , according to Zellner. “Bitters can also be used after a meal, especially if you've eaten a little too much (Thanksgiving dinner, anyone?) or if you're feeling bloated or gassy,” says Zellner.

Angostura Bitters-Glazed Popcorn Recipe on Food52 (2024)

Serves a Crowd

by:

January30,2015

4.3

3 Ratings

Angostura Bitters-Glazed Popcorn Recipe on Food52 (1)

Prep time 5 minutes
Cook time 15 minutes
Makes 8 cups popcorn

Jump to Recipe

Author Notes

This recipe is a unique crowd-pleaser that is ready to eat in under 20 minutes. —

Test Kitchen Notes

We love to serve this recipe with Basil Hayden Toast ™—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®.

WHO: Meagan works as a bartender in New Orleans and is a fierce defender of the Sazerac.
WHAT: A snack that's as equally suited to movie nights as it is for after-work co*cktails.
HOW: Bake popcorn in a coating of butter, sugar, salt, cinnamon, and angostura bitters. Serve to serious snackers.
WHY WE LOVE IT: The addition of angostura bitters kicks the recognizably addictive combination of butter, sugar, and salt to another level—we dare you to keep you hand out of the popcorn bowl.

—The Editors

Ingredients

4 tablespoonsunsalted butter
¹/₂ cupgranulated sugar
2 teaspoonssalt
2 teaspoonscinnamon
6 tablespoonsangostura bitters
8 cupspopped popcorn

Directions

Preheat oven to 325° F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
In a small saucepan over medium heat, heat the butter, sugar, salt, cinnamon, and angostura bitters, whisking occasionally, until the sugar dissolves and a glaze has formed, approximately 3 to 5 minutes.
Put the popcorn in a large mixing bowl, pour the glaze over top, and use a rubber spatula to make sure the popcorn is evenly coated.
Spread the popcorn onto the prepared baking sheet and bake for 8 minutes, stirring halfway through. Remove the pan from the oven, and place it on a wire rack to cool. The glaze will harden as it cools. Serve warm or at room temperature.

Tags:

American
Bitters
Serves a Crowd
Snack

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10 Reviews

neighome September 10, 2021

Like Mark F, 6 Tbls bitters sounded alarmingly high to me. Fingers crossed, I went ahead and tried it out. My initial taste, while it was still wet, was too bitter. But it balanced out by the time it was dry. The bitters are pretty assertive in the final product, but not overwhelming. I'd imagine that one could reduce it by a quarter or a third to get more subtle flavoring. Next time I will try it with cayenne. Thanks for the unique recipe. It's tasty!