Cooking with Tea!
A short article from WWM (April /05) by Carol Prager
Like wine, tea has been a cooking staple for years, enhancing the taste and
nutritional value of food.
Black tea, rich in flavour and colour, pairs well with meats
and poultry. Grind oolong or English-breakfast tea leaves in a peppermill, combine
with white pepper, and rub on a steak or pork chop. Add brewed Earl Grey tea
to your favourite chicken marinade. (So the tea won't overpower the dish, prepare
it seperately using a cold-brew method; then add it to the marinade.
Green tea, which is more delicately flavoured, is ideal for
poaching fish or fresh fruit.
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