Download Culinary Tea: More Than 150 Recipes Steeped In Tradition by Cynthia Gold, Lise Stern PDF

By Cynthia Gold, Lise Stern

This state-of-the-art tome on one of many world’s oldest components and most well liked drinks might be a useful instrument for either domestic chefs. Gold and Stern provide new methods of tea: the leaves with a historical past stretching millions of years is now a mystery weapon within the culinary arsenal.

Tea in its many types has been round for millions of years, and is a burgeoning in lots of nations because the call for for area of expertise leaves grows. learn all in regards to the selecting and drying recommendations nearly unchanged for hundreds of years, renowned growing to be areas on this planet, and the storied prior of trading.

Culinary Tea has all this, plus greater than a hundred recipes utilizing every thing from garden-variety black teas to unique clean tea leaves and an in-depth therapy of tea cocktails. The booklet will comprise classics, similar to the centuries-old chinese language Tea-Smoked Duck and Thousand-Year previous Eggs, in addition to recipes the authors have constructed and picked up, corresponding to Smoked Tea-Brined Capon and Assam Shortbread.

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Qxd:Layout 1 4/22/10 10:20 AM Page 53 Another approach is to steep the tea in cooler water poaching are both classified as “wet” cooking tech- (room temperature or chilled) whether for cooking or niques, as water-based liquids are used to cook the drinking. This takes advance planning, as the tea needs ingredients. In braising, the item to be cooked—usu- to steep for several hours or overnight, but can give a ally meat—is typically seared in fat, then slowly sim- very smooth, clean, crystal clear, slightly sweeter infu- mered in a flavorful liquid which tenderizes and sion.

HOW TO BOIL (OR STEAM) WATER style of tea, the way it is steeped, and individual taste. A more tightly rolled leaf will take longer to steep, and in A stovetop kettle—or even a pot—is all you general, the smaller the leaf size (more exposed surface really need to prepare water for tea. To heat water to area) the shorter the steep time. The best way to pre- anything other than a full boil (212°F/100°C), you can pare tea is to steep it loose in a pot or measuring cup, either stop the water on its way up towards boiling, then strain it into a separate warmed pot for serving.

Milk and makes a lovely afternoon tea. CULINARY PAIRINGS : Pairs well with a wide variety of CULINARY PAIRINGS : Pairs well with fruit and soft baked goods, dairy, eggs, spices, bourbon, and choco- cheeses. With its nuttiness and muscatel flavors, it can late. qxd:Layout 1 7/19/11 2:58 PM Page 37 KEEMUN (CHINA) especially pork and lamb, and is ideal with cheese. Keemun black teas from northern China can be rich and earthy, with hints of cocoa and spice, or softer, LYCHEE CONGOU (CHINA) rounded, and sweet, with a distinct fruity and Bur- This traditional Chinese scented tea is a rounded, full- gundy-like character.

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