Any kitchen lover knows the challenge of facing new recipes and the pleasure of discovering new flavors. Many times the ingredients are right in front of us and we know them well enough, but it never occurred to us to combine them before.
That is why many people are used to cooking with oregano, parsley, thyme, pepper or mint, but they have never stopped to include tea in cooking recipes. It is known that tea has health benefits and that, along with coffee, it is an ally of many people in their breakfasts, lunches, snacks and dinners. What most are unaware of is that tea is also a great ally in the kitchen. In addition to desserts, there are many vegetable dishes, vegetables and legumes that include tea; such as those that are collected on the web Tea Scents.
As with any ingredient, before cooking, make sure it is of good quality and fresh. Better than tea sachets, the ideal is to get whole leaves without spraying that are usually sold in bulk.
The easiest way to use tea in the kitchen is to use them to replace the liquids that are already included in the recipes. If the original recipe contains broth, milk, juice or alcohol, we can replace it with some type of tea, always lightly loaded. To do this, you simply have to prepare the tea, wait for it to cool down and include it in the preparation. Another option is to flavor the dishes during their preparation, as we do with spices. It works both for savory dishes, such as a béchamel, and for sweets.
What tea to use each time?
Although there are colors for tastes, the truth is that Each food or ingredient is best suited for a specific type of tea. If we added any spice to any recipe, or if we served the wines at random without worrying about the dish they accompany, quality and flavor would be lost. The same goes for tea. To know what variety of infusion to use on each occasion, here are some usage tips:
This tea originating from countries like China, Japan and Vietnam works especially well with vegetables. Its mild flavor does not overshadow the flavor of vegetables but gives them a different touch. Green tea in its different varieties, such as matcha tea, can be added during cooking to give vegetables a little of their flavor. It can also be used in fish or chicken stews.
In addition to hot, green tea can be an ingredient in desserts or cold dishes such as ice cream, tea bread, or green tea sprout salad.
Black tea is characterized by its strong flavor, which is why it is ideal to mix with mushrooms, mushrooms and meats. It combines well with other ingredients that have an intense aroma, such as black pepper, licorice, dark chocolate or nuts. For example, if we are making a meat stew, we can add a small amount of black tea when we add the rest of the aromatic herbs, which will give it an original flavor.
White tea, which despite its name is pale yellow in color, also pairs well with vegetables and legumes. It has a delicate aroma, perfect to mix it with apple, melon or vanilla. So adding a little white tea we will get fruit salads with a unique flavor.
As with black tea, red tea has a strong and marked flavor. If we want its essence to permeate our recipes, we can include it in meat and fish stews, sautéed vegetables, mushrooms and mushrooms. Another idea to take advantage of red tea is to include it in biscuits, chocolates or jams.
In addition to relieving stomach pain or relaxing, chamomile is a great companion to cold salads, as it contrasts with vinegar or certain fruits that can cause heartburn.
The unmistakable flavor of this underground stem works well in dishes such as rice or vegetable purees, as it adds a spicy touch to the mild flavor of vegetables. It works well for example in zucchini or squash broth, to which we can add ginger during the cooking process. Also, eating ginger helps alleviate intestinal problems and is a good anti-inflammatory.
These are just some proposals to start, but the exciting thing in cooking is to experiment. As with any spice, it is important to apply tea sparingly so as not to overload the plate. Especially at the beginning it is better to use infusions that are lightly loaded and test how they combine with the different dishes until you find the perfect combination.