|
|
|
An Introduction To Thai Food
If you mentioned Thailand to a westerner say 30 years or so ago, more than likely they would confuse the country with the Chinese Republic on Taiwan. Or, if they even knew the name at all, all it was probably through Hollywood’s slightly libelous...
Bacon Pre-Cooked vs. Traditional
I have never met a person who didn't like bacon. It has all the qualities of a choice food, it is crispy, it is salty, it can be sweet and you can never have enough. In resent years, a new, pre-cooked bacon has shown up on the market. Pre-cooked...
Bananas in Performance
Our feelings are far too paradoxical when it comes to bananas.
We think bananas are an important food item; at the same time,
we enjoy banana jokes. Someone falling over on a banana skin and
getting up is slapstick hilarious. We say someone has...
Barbecue Basics for all
Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the
statement above. However that would not be quite...
Helen's Fantastic Fishcake Recipe
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes
Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and...
|
|
| |
|
|
|
|
|
|
Cooking with Green Tea
Recently it has become popular to cook with green tea. In powder
and liquid form it's so easy to use, delicious and good for you
it's really no surprise. You may ask why people would try to
cook with such a thing. Well green tea is filled with a wide
array of health benefits. It lowers cholesterol, is high in
vitamins, minerals and antioxidants. In fact most Asian
countries have used green tea for cooking purposes for these
very reasons. The other reason would be flavor. Green tea has a
very distinct flavor that many enjoy and cannot be easily
emulated by anything but green tea itself.
So now the big question, "How do I cook with green tea?" Well as
I said earlier it's really very easy to do. A very simple way is
to substitute the water in a recipe with brewed green tea (at
room temperature or as specified by the recipe). This is
probably the best way for someone who is experimenting with a
recipe or this style of cooking. When you do this keep in mind
that you want the green tea to be strong. The stronger the tea
is the more flavor and color will remain in the end product.
This is why loose leaf tea is
generally recommended.
You may also just want to look for green tea recipes. I see new
ones popping up every day. Simply go online and search for
"green tea" and your favorite recipe. You may be surprised to
find several already available.
A lot of green tea recipes will ask for green tea powder or
matcha. This is ground up green tea leaves. Matcha specifically
is ground up Gyokuro leaves and is used for tea ceremony
purposes. You will find matcha generally more expensive than
green tea powder, which can be made from almost any green tea.
However you may find matcha worth the extra price for those
specially recipes.
If you have never done it, I recommend buying green tea powder
or matcha and trying it on some of your favorite recipes. You
will find it amazing how much color and flavor one teaspoon of
this stuff can provide.
About the author:
John Newman is an author for Teanobi.com. All articles may be
used and reprinted as long as they have an active link at the
bottom pointing to http://www.teanobi.com with the anchored
text: Matcha
|
|
|
|
|
|