Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World
Cynthia Gold
Language: English
Pages: 288
ISBN: 0762437731
Format: PDF / Kindle (mobi) / ePub
Tea in its many forms has been around for thousands of years, and is a burgeoning industry in many countries as the demand for specialty leaves grows. Read all about the picking and drying techniques virtually unchanged for centuries, popular growing regions in the world, and the storied past of trading.
Culinary Tea has all this, plus more than 100 recipes using everything from garden-variety black teas to exclusive fresh tea leaves and an in-depth treatment of tea cocktails. The book will include classics, such as the centuries-old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, as well as recipes the authors have developed and collected, such as Smoked Tea-Brined Capon and Assam Shortbread.
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• Remember that each blend will be steeped at one tem- After the base is determined, think about how to add perature for the same length of time, so all the compo- the secondary ingredients, or non-tea components. nents have to add something positive to the blend at For instance, if a hint of vanilla is desired, consider the same temperature and time. This can make it chal- mixing in finely chopped vanilla bean. The time-hon- lenging to blend, say, a black and a green together, but ored
until the nuts are crisp and toasted. Stir them midway through and rotate the pan. Test the nuts after 45 minutes: remove a few nuts from the oven, cool 3 to 4 minutes, then taste to see if the nuts are crisp. If not, test every 5 minutes until the desired texture is achieved. Remove from the oven and let the nuts cool completely in the pan, about 1 hour. When cool, break apart any big clumps of nuts. Store in an airtight container at room temperature or in the freezer. Variation Black Spice:
delectable dumplings infused with jasmine tea, ginger, and sesame oil. When she returned, she recreated the recipe. A steamer, preferably bamboo, is the preferred gadget for preparing these dumplings, which are best the day they are made; the filling may be prepared up to one day in advance, and the dumplings may be assembled and kept refrigerated several hours before steaming. These are great to serve at a larger party. If you like a little heat, use toasted sesame oil with chiles. Makes 60
teaspoon ground cumin 150 Culinary Tea Pour the boiling water over 3 tablespoons of the tea in a medium bowl. Steep, covered, for 5 minutes, strain, and set aside. Discard the leaves. Grind the remaining 3 tablespoons tea in a spice grinder or with a mortar and pestle until very fine. There should be about 2 tablespoons ground tea. Reserve. Sprinkle the beef cubes with salt and pepper. Heat the oil in a large pot over high heat. Sear the beef in small batches. Add additional oil if needed to
meal or finely ground almonds 2 tablespoons cake flour, sifted 1 ⁄ 4 teaspoon baking powder Pinch fine sea salt 1 ⁄ 2 cup/50 grams confectioners’ sugar, sifted 2 egg whites, at room temperature Pour the warm water over the tea in a small bowl and steep, covered, for 15 minutes. In a small saucepan, melt the butter, then continue heating until butter begins to brown slightly—watch carefully. Remove from heat and let cool to room temperature. Preheat the oven to 350°F/180˚C/gas 4. Spray 12