Maison Rustique
06-26-2007, 06:53 PM
:1liar3: (http://www.otwa.com/community/showthread.php?t=20519)
maison rustique Oct-31-04 11:01 AM
Cooking with Tea
Tea is one of the newest trends in the food industry. Many gourmet restaurants add tea to create new and unique magnitudes of flavours, texture and aroma to recipes that have need extra kick or are too boring. It seems that tea is not only "hot," but deliciously edible as well!
According to Chef Chris Mason, here are some of his ideas on some tea uses for you’re your meals:
• Tea as a spice - Grind up some tea leaves (Oolong recommended) and combine with white pepper to sprinkle over meats such as steak or pork chops. This spice combination also works well with asian dishes.
• Tea as a marinade – Tea can be used as a great marinade for some dishes. For example, save your left over earl grey brew as an addition to marinating your chicken breasts. You’ll be amazed! If you are a vegetarian, try marinating your tofu dish with tea.
• Tea as a tenderizer – Tea is an excellent use for tenderizing your meats to get that melt in your mouth effect or falls off the bone
• Tea as an aromatic – Tea is a great flavour to complement any dish. For example, adding Jasmine tea to a rice dish will enhance the flavours to many levels.
• Tea as a green – You would never think that this leaf would be edible, but some of the green tea leaves tastes “spinachy”. An idea Chris suggested is to add some brewed tea leaves to your morning omelette, instead of using spinach.
• Tea as a dessert – Use green teas to make green tea icecream or use herbal fruit and spice infusions to make pastries and sweets.
Extra Tips: Use the cold brew method when making your tea as an addition to your recipe. This method will allow the tea to be more subtle and enhance the flavour of your dishes rather than overpower them.
Black tea pairs up better with meats and poultry and green tea pairs up well with fish and fruits because of its fresh taste.
Just like wine, don’t use teas that you don’t like, choose your favourite tea and add it to your recipe!
© Tea Connexions, 2004. All Rights Reserved
Crows Nest Oct-31-04 05:14 PM
Tea as a new trend...interesting. I decided to do a search to see what I could find. Many, many hits. Before I gave up, I did come upon this site:
http://www.dreamship.com/tea_recipes.htm
that had a recipe for an Apricot Tea Bread and a Black Currant Tea Cake.
Both of these sound very yummy. Unfortunately, on my current diet, I can't eat either. :( However, I might try the Apricot Tea Bread for the Thanksgiving/Christmas holidays. I think guests might enjoy either.
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maison rustique Oct-31-04 11:01 AM
Cooking with Tea
Tea is one of the newest trends in the food industry. Many gourmet restaurants add tea to create new and unique magnitudes of flavours, texture and aroma to recipes that have need extra kick or are too boring. It seems that tea is not only "hot," but deliciously edible as well!
According to Chef Chris Mason, here are some of his ideas on some tea uses for you’re your meals:
• Tea as a spice - Grind up some tea leaves (Oolong recommended) and combine with white pepper to sprinkle over meats such as steak or pork chops. This spice combination also works well with asian dishes.
• Tea as a marinade – Tea can be used as a great marinade for some dishes. For example, save your left over earl grey brew as an addition to marinating your chicken breasts. You’ll be amazed! If you are a vegetarian, try marinating your tofu dish with tea.
• Tea as a tenderizer – Tea is an excellent use for tenderizing your meats to get that melt in your mouth effect or falls off the bone
• Tea as an aromatic – Tea is a great flavour to complement any dish. For example, adding Jasmine tea to a rice dish will enhance the flavours to many levels.
• Tea as a green – You would never think that this leaf would be edible, but some of the green tea leaves tastes “spinachy”. An idea Chris suggested is to add some brewed tea leaves to your morning omelette, instead of using spinach.
• Tea as a dessert – Use green teas to make green tea icecream or use herbal fruit and spice infusions to make pastries and sweets.
Extra Tips: Use the cold brew method when making your tea as an addition to your recipe. This method will allow the tea to be more subtle and enhance the flavour of your dishes rather than overpower them.
Black tea pairs up better with meats and poultry and green tea pairs up well with fish and fruits because of its fresh taste.
Just like wine, don’t use teas that you don’t like, choose your favourite tea and add it to your recipe!
© Tea Connexions, 2004. All Rights Reserved
Crows Nest Oct-31-04 05:14 PM
Tea as a new trend...interesting. I decided to do a search to see what I could find. Many, many hits. Before I gave up, I did come upon this site:
http://www.dreamship.com/tea_recipes.htm
that had a recipe for an Apricot Tea Bread and a Black Currant Tea Cake.
Both of these sound very yummy. Unfortunately, on my current diet, I can't eat either. :( However, I might try the Apricot Tea Bread for the Thanksgiving/Christmas holidays. I think guests might enjoy either.
All times are GMT -7. The time now is 05:52 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.