The word today is 'DECOCT': dictionary.com
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How to Decoct Red Tea Chai into A Frozen Dessert:
ReplyDeleteRed Tea Chai Sorbet
4 ½ cups of water
1 tsp of unflavored gelatin
2 cup of sugar
¼ cup of honey
8 tea bags of red tea chai
or
¼ cup of red tea
1/8 tsp of anise seed
1 cinnamon stick
1 blade of star anise
1/8 tsp of nutmeg
1/8 tsp of ancho chile powder
1/8 tsp of nutmeg
1/8 tsp of Chinese five-spice powder
Juice of one lemon
1. Place the water and gelatin in a medium saucepan and let dissolve for 5 minutes. Add sugar and honey, bring to boil and cook until the sugar is dissolved, about 2 minutes. Add tea bags or and steep for 15 minutes.
2. Remove bags or strain through cheesecloth if using loose spices. Add lemon juice. Refrigerate the tea overnight or until cold.
3. Freeze according to ice cream maker until soft. Transfer to a sealable bowl and freeze for four hours or overnight
Makes 1 1/4 quarts.
Note: You can substitute black tea or even green tea for the red tea and any favorite dessert spice mixture. Actually you can leave out the spice for green or black tea sorbet.
Decoct Chamomile Tea for mental & physical relaxation
ReplyDeleteChamomile tea is known for its calming and soothing properties and, as a result, is used as a remedy for conditions ranging from nervousness to stomach upset to toothaches.
When consuming the tea for this purpose, or simply for the apple-like flavor, one recommendation is to use either sugar or honey – but no milk.
The most high-quality chamomile tea comes from the Nile Delta, and this is where all English Tea Store brand chamomile tea comes from.
Enjoy!
Thank you, guys! You are decoct -ing pros!
ReplyDeleteBeef tenderloin is great when married with a carefully decocted glaze like this one:
ReplyDeleteMelt 2 tablespoons butter in large saucepan over medium-low heat. Add 1/4 cup finely chopped shallots; sauté until soft, 3 minutes. Add 2TBS Cognac, 1 fresh rosemary sprig, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add 1 cup ruby or tawny Port; bring to simmer. Add 3 cups beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
I don't think DECOCTation is required for Swedish Lucia buns. The most significant ingredient is saffron, which, if it's good quality stuff, is pretty potent. A little goes a long way. It's more a case of diluting the flavour. Quite a good thing considering saffron retails at a price per gramme comparable to gold.
ReplyDeleteIf blogger lets me, this is a link to a twitpic of some St Lucy buns that my nephew Victor helped Mrs SC bake earlier today.
http://twitpic.com/3b2efa