One of the reasons rice tastes good in Chinese restaurants is it may be cooked in surplus tea. The tea produces a delicate flavor. Try Oolong tea with Basmati rice.
In England, tea is common in holiday cranberry sauce.
In Louisiana, Cajun recipes call for a tea-based citrus sauce for poultry or seafood.
For some great ideas for cooking with tea...check out this article...
http://www.enterprisenews.com/food/x987135865/Tea-time-Brisk-beverage-not-just-for-drinking
Thursday, December 17, 2009
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