Sunday TeaRoom 10/18/09 Tea IN food?

[Chip]

Welcome everyone to a TeaRoom TeaDay. Please come in and share what is in your cup throughout the day.

Yesterday we discussed our fave teas. You can still vote and discuss yesterday's topic.

Today's TeaRoom poll and topic. Since too many replies hit on today's topic yesterday, I guess I will have to replace it. Brlarson asked for a cooking with tea Teaday. We have discussed this previously, but we like to talk tea, we like to talk food, so let's discuss tea in food. Do you ever use tea in cooking? Please share some TeaFoods you prepare ... or would like to prepare.

I am looking forward to sharing this TeaDay with everyone ... bottoms up.

[Ebtoulson]

I have on occasion, but I plan on doing more cooking with tea, since cooking and tea are 2 of my biggest passions/hobbies. I recently fixed some matcha frozen yogurt, you can check it out at http://www.teachat.com/viewtopic.php?f=21&t=10830.

[Victoria]

I haven't tried anything yet, but I have a several of cool matcha recipes tucked away.

[olivierco]

Yes, I will on occasion cook with tea. Mostly in sauces although I also use matcha in cakes and biscuits.

Kaboku sencha this morning.

[Drax]

I have also done the matcha-in-ice-cream combination, which is a great way to get rid of match that has lost its edge.

I will be curious if anybody has any major non-matcha recipes! It seems that in most (non-matcha) cases, the tea adds only the slightest flavor. It would be neat to see a recipe where tea is one of the major flavors.

This morning, continuing with the green tea huang shan. The weather is so cool now that a hot cup of tea is even more enjoyable!

[JBaymore]

Ocasionally. Like many.... matcha ice cream, and the occasional matcha cakes. One great treat is a mixture of matcha and salt (both dry) used to dip tempura into instead of the more "normal" dipping sauce.

Right now a Kanayama youhen kyusu full of sencha (bought in Kyoto this summer...can't remember the name) into a youhen yunomi of mine I made in Kanayama.

best,

...................john

[brad4419]

I wish I could but had to vote no and probably not anytime soon.

wuyi da hong pao today

[kymidwife]

I've used tea on a number of occasions in cooking. Lapsang hardboiled marbled eggs... matcha in a number of things... and tea in place of water on a regular basis for steaming veggies, etc.

I was having grits last week, savory southern style, not sweetened, and had a brief inspiration to try some matcha grits. When I do this, I'll notify you of the results!

No tea yet, but I'm on my way to get something going. Had some yummy sencha karigane just before bedtime last night, so will probably start the day with a 2nd infusion of that before I move on.

Sarah

[beckynoel]

Just last night I made my first tea-infused recipe! Funny how this is today's teapoll! The recipe was for chestnut milk tea fudge. I used a signature blend that I made called "Nutcracker Sweetness" made up of chestnut, hazelnut and vanilla. Oh so good! This was the first time I've ever tried making fudge. Even though it's not that involved, I still messed it up a bit. The texture is a bit granular, but the flavor is fantastic!!! Now that I understand the mistakes I made on the first batch, my next batch should be much better. This will be a great holiday dessert.

[brlarson]

I haven't cooked with tea yet but I'm ready to start, and this time I'll save your recipes. Gyokuro in rice, matcha in everything, lapsang marbled eggs??? It all sounds good. I'm ready to try them.

I'm having an unusual tea for breakfast. A close friend of ours came to dinner last night so I opened a bag of Hibiki-an kuradashi gyokuro pinnacle, but the tea left us scratching our heads. So I had it for breakfast today brewed slightly differently. I'm still scratching, but I'm scratching different spots. I need a few more sessions with this tea before I understand it. I did discover that if I close my eyes, then take a sip and _gently_ roll it all around my mouth, covering all of the taste buds, then its subtle flavors are more apparent. I had to go to this tea, it did not come to me.

B

[Maitre_Tea]

I was going to answer no, but I realized that I have made tea infused eggs before, using some sort of Oolong? I've seen recipes for dishes such as shrimp stir-fried with TGY, which is just like how it sounds...tea leaves and all. I wonder how'd it taste. There was an episode of Bizarre Foods with Andrew Zimmerman where he went to a restaurant in Pinlin (where they grow Baozhong) and all the dishes there incorporated tea in some way.

[Trey Winston]

Just last night I made my first tea-infused recipe! Funny how this is today's teapoll! The recipe was for chestnut milk tea fudge. I used a signature blend that I made called "Nutcracker Sweetness" made up of chestnut, hazelnut and vanilla. Oh so good!

Even reading that made my mouth water. I can't imagine what it must be like to taste it

I've never cooked with tea, and if it happens anytime soon, I'll be very surprised indeed.

Sipping sencha today.

[Drax]

Just last night I made my first tea-infused recipe! Funny how this is today's teapoll! The recipe was for chestnut milk tea fudge. I used a signature blend that I made called "Nutcracker Sweetness" made up of chestnut, hazelnut and vanilla. Oh so good!

Even reading that made my mouth water. I can't imagine what it must be like to taste it

Yeah! Sounds spectacular! How well does the tea in the fudge stand up to the other flavors?

[geeber1]

I haven't really used tea in food yet, but I'd like to!

This morning I decided to be different and am having some Adagio Cinnamon tea. Great for an overcast day.

[Intuit]

There are lots of interesting uses for tea, as a condiment, marinade and ingredient in recipes. An example listing that includes the aforementioned marbled eggs:
http://www.sallybernstein.com/beverages ... g_with.htm

Folks should check out the 'Tea Chef' section here. Lots of great recipes to try!

Wuyi oolong in my cup for starters. I think smoking chicken or fish with pu'erh would be an interesting use of the newer and inexpensive sheng.