Using Tea in Your Recipes

What a great idea! Why didn’t this occur to me before? Cooking with tea. I have seen recipes for food to be served at a tea but had not thought nor searched for recipes of foods made with tea.

Since Americans drink so much tea, over 2.5 billion gallons last year, with about 85% of it in the form of iced tea, then maybe it’s not an idea that would readily occur to me any way. I’m not much of a cook either.

Our source provides some tips for cooking with tea and one item of interesting research that has been done along these lines. Seems that dry tea rubs onto meat may just prevent the formation of carcinogens that are created when meat is grilled at a high heat like so many Americans do starting this time of year. If it works that well during grilling, imagine what a tea rub could do for a roast in a slow cooker. Hmm, the possibilities.

Because tea comes in all the varieties, black, oolong, green white, and because of the herbal tisanes available, you can change the flavor of the recipe you cook by the different infusions you use. A rule of thumb, included in the article, was to replace one half or more of your listed liquid in a recipe with the tea of your choice. Be aware, just like any time you change a recipe, you might need to adjust your seasonings. Well, your tea is going to provide a different taste to your recipe.

Some excellent suggestions for how to use the different teas were included. Also the article had four recipes which were for a tea rub, shrimp, a pound cake, and a smoothie. Check it out.

Source: http://www.sj-r.com/Food/stories/29155.asp