Cooking With Tea
When planning your menu consider the balance of the meal. Yin and yang are symbolic of the perfect balance of cool and heat. Apply this to your meals and discover wonderful tasty combinations that feel just right. Use the yin (cool) of a Green Tea Sesame Sauce to balance the yang (heat) of barbequed meats, fish and even tofu. The cooling effect and delicious taste will delight guests and add a unique touch.
Some of the important elements to keep in mind when cooking with tea are:
Rubs are simple to make and add a nice flavorful crust. Hearty black teas like the Ceylon Kandy, Lapsang Souchong or Assam. Combine dry leaves with spices and herbs to create rubs for meats, poultry and fish adding an interesting, delicious twist.
Remember using a good quality loose tea will bring out the best in any meal. Whether cooking with, or drinking tea you cannot get good taste using low quality leaves.
© 2007 Teas Etc., Inc
ABOUT THE AUTHOR
Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.
This article, including the copyright and "About the Author" section, may be freely reprinted online in its complete and unaltered form provided you send a copy or link of the reprint to us.
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