By Cynthia Gold, Lise Stern
This state-of-the-art tome on one of many world’s oldest components and preferred drinks may be a useful device for either domestic chefs. Gold and Stern provide new methods of taking a look at tea: the leaves with a heritage stretching hundreds of thousands of years is now a mystery weapon within the culinary arsenal.
Tea in its many kinds has been round for hundreds of thousands of years, and is a burgeoning in lots of nations because the call for for distinctiveness leaves grows. learn all in regards to the deciding upon and drying suggestions almost unchanged for hundreds of years, renowned growing to be areas on this planet, and the storied previous 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 remedy of tea cocktails. The ebook will contain classics, equivalent to the centuries-old chinese language Tea-Smoked Duck and Thousand-Year previous Eggs, in addition to recipes the authors have built and picked up, akin to Smoked Tea-Brined Capon and Assam Shortbread.
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Additional resources for Culinary Tea: More Than 150 Recipes Steeped In Tradition From Around The World
Qxd:Layout 1 7/19/11 2:59 PM Page 44 WATER TEMPERATURE oolongs and pouchongs, which are between blacks and greens in oxidation levels, require water temperatures Correct water temperature is critical to that are also in between. Because there’s such a range in steeping a good pot of tea. Each type of tea needs a dif- oxidation levels, the optimal steeping temperature can ferent temperature for best results. For a black tea, fully range as well, with the most lightly oxidized pouchongs boiling water (about 212°F/100°C) is ideal.
CULINARY PAIRINGS : The earthier top-grade Kee- CULINARY PAIRINGS : Its sweetness can work well to muns go well with vanilla, chocolate, spicy foods, balance against salt or heat. Try it with a medium- to cheeses, and eggs. The everyday Keemuns are won- full-bodied blue cheese like a Shropshire Blue. It also derful for smoked tea recipes, and go well with eggs works very well with smoked foods, or, because of its and vanilla. They both go well with breakfast foods. sweet, aromatic nature, as the tea used when smoking.
There is an unexpectedly broad range of char- method of teasing out the layers of flavors and aro- acteristics found in different black teas, however, so it matics from an oolong tea using the Gong Fu is best to consider the specific tea before pairing. ” ASSAM (INDIA) Assam, from northeast India, is valued for its pungency, rich red color, full-bodied flavor and mouth POUCHONG (TAIWAN AND CHINA) feel, and its characteristic maltiness. It is often the Pouchong is actually a general style, not a specific tea, base of Irish Breakfast blends, and is an exceptional and refers to very lightly oxidized teas.