Tea as a spice?!
EXAMPLE OF MY IDEA:
pork stew with green tea
Answers: i have severeal different teas sitting about my house, loose tea, from white tea, gunpowder, jasmine, etc. and i was wondering if there is a way to use it as a spice as well as a drink.
EXAMPLE OF MY IDEA:
pork stew with green tea
Tea is becoming more common in cooking. I found sample recipes at http://www.sallys-place.com/beverages/te... , http://greentealovers.com/greenteausesre... and http://www.teamuse.com/article_001103.ht... .
You can use tea in any recipe that calls for some cooking liquid (example: rice cooked with jasmine tea), but it'll take some trial and error to find flavor combinations that you like. I've made a poundcake with Earl Grey tea that turned out well -- if you search online you should be able to find a recipe.
I have heard of using it in marinades as well as a dry rub for lighter meats like chicken or fish.
well tea isn't really a spice but for example; chai tea has chai spice mixed in with the tea leaves. As for your food idea, I don't think it will work
how about Chinese tea egg.
8 eggs (can be substituted with meat)
water
3 tablespoons salt (can be quite liberal with salt)
2 tablespoons Chinese five spice powder
1 star anise
1 tea bag (any kind of plain black tea)
1. Bring the eggs to the boil and simmer for 3-5 minutes.
2. Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell.
3. Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavors infuse the egg.
4. Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.
I applaud your sense of adventure, but I think the best way to utilize the tea you have is to brew it and drink it.
1. Tenderize meat by marinating or cooking it in tea. Tannins work as a tenderizer.
2. Grilled Teriyaki Chicken
Marinade
1 tablespoon rice vinegar
Dash of sesame oil
4 teaspoons cornstarch
1 tablespoon minced garlic
1 tablespoon minced fresh orange zest
2 green onions minced
2 teaspoons whole green tea leaves, crushed
4 skinless, boneless chicken breast halves (about 5 ounces each), rinse and pat dry
Sauce
1/2 cup brewed green tea
1 teaspoon honey
1 teaspoon lemon juice
To make the marinade, in a large bowl mix vinegar, and sesame oil. Whisk the cornstarch into the vinegar mixture until it dissolves. Stir in the garlic, orange zest, green onions and green tea leaves. Add the chicken, turning to coat with the marinade. Cover and refrigerate for 2 hours. To make the sauce: Combine the green tea, honey and lemon juice. Set aside until serving time. Remove the chicken from the marinade. (Discard remaining marinade.) Preheat the grill or broiler. Place the chicken on the grill and cook for about 8 minutes. Turn and grill about 8 minutes more, until it is tender and no longer pink in the center. Serve the chicken with the dipping sauce.
Pork stew with jasmine green tea!
I want to come over to your house for dinner!
Tea is a Camilla, the leaves are edible, in fact if you want to lower your cholesterol after you brew your tea, use the leaves in your food.
I once made jasmine green tea fudge, ohh that was good!
Here's to your health!