Anyone using tea in COOKING?

drinking?

The only recipe with tea I've been curious about is bubble tea, which is iced tea with tapioca and spices. You can get a recipe for it on the web. I've run across recipes for darjeeling ice cream which have not drawn me. There are tea/lemonade mixtures. "Soaking it in hot water for drinking" is about my speed. Toci

There's green tea icecream! It's quite delicious... I've only had the premixed kind in restaurants, but I came across a recipe for making it yourself:

take 500 ml of vanilla ice cream, 15 ml matcha (Japanese green tea powder), 15 ml lukewarm water, and optionally seeds from 1/4 promengranate. Let the ice cream soften a bit, mix the matcha and water, then mix both together, using a rubber spatula. You can stop when its either marbled, or a pale uniform green (which is how I've normally seen it). Refreeze and enjoy! (oh yea, and top with the seeds optionally, if you like.)

"T" asked:

Ming Tsai ("Simply Ming") offers a few recipes for spice rubs that include lapsang souchong with chile pepper, five spice powder and other spices and another that combines lapsang souchong with curry.

The mixes are rubbed on pretty much anything you think is appropriate. Just make sure the vent fan is on.

Warren

I'm sorry, context? Is Ming Tsai, a person, a book, a company?

LOL. Erm, uh, OK.

Damn, sounds like a Meth Lab. :])

TBerk

He's all of that, plus a TV show and a shameless merchandiser.

I have (mostly French, Chinese, Japonese)recipes of dishes, desserts, sweets using tea as an ingredient. They are not in English and/or not on my computer. If you are looking for something precise, tell me. If I have it, I'll type the recipe in broken English. Many dessert recipes with cacao can be done with macha instead, those with coffee with black tea.To get a vivid green cake or cookies, you'll have to add coloring (as they do in shops). I sometimes do : macha parfait (ice-cream) chai parfait Earl-Grey pound cake green tea soba noodles wulong-cha boiled eggs macha chocolates macha madeleines and financier o chazuke (green tea rice soup)

Kuri

Tea Smoked Duck is very good, IMO. Many recipes can be found on Internet. Being lazy, I just go to a good Chinese restaurant.

Be sure you have good ventilation in your kitchen if you try this at home! I've got to the point where I'll do it outside on a gas ring rather than smoke up the house.

--scott

I'm curious about the earl gray pound cake recipe, as a baker. (I mean, what else am i going to do with 7oz of bergamot-soaked leaf?)

It's very classical :

Earl Grey pound cake

Whip well, add in that order :

100 g of eggs (2 in average) 100 g of sugar 100 g of unsalted butter (softened) 100g of flour sifted together with 1 ts (or the quantity advised on the package) of baking powder 2 or 3 tbs of Earl-grey tea leaves (pounded in a mortar)

Then add :

100 g of sweeted tangerine peel * (cut it in small bits)

Put in one or several molds(with a baking sheet if needed). Bake at 170 degrees celsius. It's done when you can enter a skewer in it and get it out clean. Let it cool. Take out of the mold. Spread orange marmelade on the top and decorate with more tangerine peel. Wait at least a few hours before slicing and eating. The cake gets a better flavor if you wrap it and keep it 3 days in a cool place before serving.

*I make it. That takes about one hour to boil the skins of tangerines, then simmer in syrup, cool down in freezer, simmer again, cool again. You can buy sweet orange peel and use it instead, it's less good.

Unfortunately, it's less good with bad artificially flavored Earl Grey, so find something else for recycling that. I've heard that tea was good to purify and get rid of bad smell, so you can try to put it in cloth pockets and use that to refresh the inside of your old sneakers.

Kuri

Sounds like candied tangerine peel? I could give that a try.

How small are small bits? For a westerner like myself, probably pretty small, couple mm across.

Well, it's not really artificially flavored. I'm sure the oil came from actual bergamot rind one way or another. The extraction method is probably similar to industrial olive oil extraction - involves compressed CO2 (and the people who certify 'extra virgin' olive oil consider carbon dioxide gas to be a 'solvent').

But there are surely terpenes and other volatiles in the actual bergamot rind that maybe don't survive the process. They probably don't survive much time in the tin, either, tho.

At any rate, a pinch of this EG leaf with two tablespoons of another black tea makes a very reasonable EGT. Maybe within a cake i can go a little stronger than that, one tablespoon of the EG with two tablespoons of a very tippy assam . . . .

I'd probably end up running the leaves through a blade grinder, since I've got one, and don't have a mortar/pestle.

So basically i make earl gray matcha and add that to a pretty regular pound cake that has candied tangerine peel in it. Worth a try.

Thanks.

That's it.

I put the peel on a board and shred it roughly each 5 mm in length/width/diagonal. That's mostly to make the cake easier to slice later.

So it's OK.

Use a bowl and the wooden tip of a spoon/fork as a mortar and pestle (I've never had a real pestle).Pounding is more to get the flavor oils out than to powder the leaves. There are people that believe a blade grinder does the same job, but they are wrong. In addition, if you get a powder, your cake will have a dirty grey color, it's nicer to see bits of leaves.

Kuri

Make Earl Grey ice cream. Soak tea in cream in the fridge overnight, then strain the leaves out, add sugar to taste. Then add a little more sugar, since it will seem less sweet when it freezes. Then freeze in your ice cream maker. It's good.

--scott

I posted on this forum several times the results of my experiments on marinating meats and seafood with used green puerh leaves.

Sasha.