Using teas for cooking
Posted: Mon Oct 31, 2022 10:44 pm
Does anyone have suggestions for using tea for cooking, particularly for desserts? I've amassed more than my fair share of tea that aren't necessarily bad, but that I have a hard time drinking through, both from my own purchases and from gifts, like lighter roasted oolongs and jasmine tea. I used a lighter roasted oolong as part of a egg pudding (ish?) recipe some time ago, and that worked well, but for like cakes or something, I was wondering if anyone has any experience. That recipe had just called for lightly simmering the leaves in milk for a few minutes, and it worked fine because so much sugar was in the recipe. So none of the bitterness that I'd expected was there, only the florals and sweetness.
I saw that Lady M has a partially jasmine tea infused crepe cake, and was wondering for something like that, where if one wanted to make crepes or cake or something, would you do the same perhaps in simmering the tea with the milk? Or cold brew the tea somehow in milk or water and strain, and hope the tea infuses? I'm confused, and wondering if they perhaps went with some sort of extract somehow. Perhaps for something like no churn ice cream, where you only need heavy cream and condensed milk, and small amount of concentrated flavoring, I guess I'm really baffled and curious if there may be an optimal method for concentrating the tea for use for such purposes.
I saw that Lady M has a partially jasmine tea infused crepe cake, and was wondering for something like that, where if one wanted to make crepes or cake or something, would you do the same perhaps in simmering the tea with the milk? Or cold brew the tea somehow in milk or water and strain, and hope the tea infuses? I'm confused, and wondering if they perhaps went with some sort of extract somehow. Perhaps for something like no churn ice cream, where you only need heavy cream and condensed milk, and small amount of concentrated flavoring, I guess I'm really baffled and curious if there may be an optimal method for concentrating the tea for use for such purposes.