Are you an experimenter in the kitchen? Are some of your tried and true recipes starting to feel a little tired? Why not try incorporating tea into you next foray in the kitchen. Seriously, tea isn't just for drinking - it's hot in cooking too!
Here are some ways to get started that I've found in my internet searches for new recipes. (I almost never cook or bake the same thing twice, except at Christmas maybe...) Most of these ideas come from Chris Casson, someone who loves to cook and experiment in the kitchen:
Tea as a spice:
Simply grind tea leaves in a pepper mill (try Oolong) and combine with white pepper. This makes an unbelievably delicious rub, perfect for a steak or a pork chop. The tea adds a wonderfully fresh Asian-cuisine nuance to this otherwise ordinary meal.
Tea as a marinade:
Wondering what to do with that extra Earl Grey tea left in the teapot at the end of teatime? Don't dump it.... Use it! Try adding it to your favorite marinade for chicken breasts for an out-of-this-world addition that will be sure to have your guests wondering the source of the mysterious (yet familiar) flavor. As a vegetarian digression, tea marinated tofu is a wonderful substitution in this dish.
Tea as a tenderizer:
Among tea's many benefits and effects, it is an efficient tenderizer. Want to get that falls-off-the-bone, melts-in-your-mouth effect for that dish that is great, but could be even better? Try adding some tea! Not to be camellia-exclusive, Rooibos "Red" tea has been shown to have similar results and may add yet another unique nuance for your culinary delights.
Tea as an aromatic:
Although many chefs are nearly as hesitant as magicians to divulge their gastronomic tricks, Chef Lamach (whose cooking many have described as magical) revealed one of his cooking secrets. "In cooking," he says, "one has to pay close attention to the retro-nasal aromatics - the 'flavor' you get in the cavity of your nasal passage. This is the true flavor that will always come through in your food and therefore must be complemented." Tea is the perfect complement to many flavors, filled with rich and subtle aromatics. Adding a touch of Jasmine tea to a rice dish will add many different interesting levels of smell and flavor that are sure to impress.
Tea as a dessert:
It is a fairly common practice to take tea after a meal. But what about tea as the dessert? This trend is quickly building in popularity in the food industry and is revolutionizing the way we think about our after-dinner sweets. Most people have been introduced to Green Tea Sorbet, but what about Earl Grey Muffins or a Jasmine Ganache? Because many teas take sugar well, it is sensible to conclude that many sweets would take tea well. Many bakers and chocolatiers are adapting and adding new recipes to include the wonderful hints that tea can add.
Tea as a green: As I experiment and collect recipes, I'll be sharing them here and in my monthly newsletters (so you should sign up if you haven't yet!). Let me know if you try any of these ideas, or make up any recipes of your own. I'd love to share your experiences. I hope you get rave reviews! Happy sipping! Blessings - Ann
Finally, don't forget that tea, like many greens used in cooking, is an edible leaf. People remark when they are sniffing my tea samplers at a party about the very "green" or somewhat earthy smell of green tea. Why not use this taste to your advantage? Tomorrow morning, when making omelets, instead of using the usual spinach, try substituting Sencha leaves!
