5 tips for cooking with tea
The golden rule
Never use tea already used! His sharp taste would make you regret this odd. On the other hand, do not let the tea leaves infuse too long: 1 to 3 minutes in simmering water.
From aroma to filter
To delicately perfume your receiptscrush pudding-dried tea leaves or take powdered matcha tea. Put it in your muffin dough, your rillettes fish, your salty cakes ... Delicious! Whatever the liquid in which you have plunged the tea leaves (water, fruit juice ...), do not forget to filter it. Tea can be used very well with sauces. If you put some leaves in fresh cream heated in the pan, ditto, think well filter the mixture.
The aroma of marinades
Prepare a mixture of infused Chai tea, olive oil, balsamic vinegar, honey, lemon juice, garlic and ginger. Plunge your pork or chicken pieces, it will make all the difference!
Smoke in wok
Put spices and some dried tea leaves (it's even better if it's dried like Lapsang Souchong) on an aluminum foil lined at the bottom of the wok. Put a grill on which you put slices of vegetables and meat. Heat the wok over high heat until
what smoke appears. Put the lid on for a quarter of an hour. It's ready !
Original breadcrumbs
Crush dried tea leaves and spices to dress up your fish. Adhere the mixture with oil or beaten egg. This breading of a new kind will please children!
