By Kim Long, Brian Keating
How do you love your tea? In the best way to Make Tea, tea specialists Brian Keating and Kim lengthy will educate you every little thing you must be aware of to make your required cup. We've been ingesting tea for millions of years, but few folks become aware of that every one tea types—from stylish lapsang to stinky pu-erh—come from an identical plant. yet how are there such a lot of various kinds? It comes right down to technological know-how: geography, biology, chemistry, and physics; the appliance of warmth and strain; and the magic of time and enzymes. the best way to Make Tea breaks down those components and lays out the options, instruments, and techniques had to brew at domestic. With this advisor, tea fans of all stripes becomes specialists at the paintings and technology of tea. discover ways to extract the easiest from each cup.
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Extra resources for How to Make Tea
Tip: To make slicing salmon easy, wrap in plastic and place in freezer for about 45 minutes, or until semi-frozen. Remove plastic wrap, and slice at an angle with a sharp knife. Appetizers 33 34 M odern Native Feasts Beet Root Gravlax The beets in this recipe give the salmon a vibrant pink color, which makes for a dramatic presentation, whether you are making salmon flowers (see below) or just slicing and arranging them on a plate. Serve on bannock (p. 138), bagels, or crackers, topped with herbed cream cheese, chopped chives, lemon wedges, and capers.
Or toast bread on griddle for 1 minute per side. With a sharp knife, score each slice 3 times. Rub fresh garlic clove and drizzle ½ tsp olive oil onto each slice. Place sliced bread on a serving platter, olive oil side up. Top each slice with about 1 tbsp tomatosalmon mixture just before serving, or bread will get soggy. You can also set out bowl of mixture beside bruschetta with a serving spoon so guests can serve themselves. Grilled Salmon Skewers with Fresh Dill Sauce Bite-sized pieces of grilled fresh salmon accompanied by a savory pesto-based sauce.
In a small frying pan on medium-high heat, combine breadcrumbs and oil. Sauté, stirring frequently, until breadcrumbs are golden brown, 4–5 minutes. Season with salt and pepper and transfer to a papertowel-lined plate. Let cool. For the dressing: In a small bowl, whisk together all ingredients. In a large serving bowl, combine mushrooms, onions, and watercress. Toss to coat with dressing. Divide among 4 plates and sprinkle with breadcrumbs. 1 cup (250 mL) chopped walnuts 2 tbsp olive oil 1½ tbsp red wine vinegar 1½ tbsp Pommery mustard 2 garlic cloves, minced salt, to taste ground black pepper, to taste Salads & Salad Dressings 53 Warm Dandelion Greens Salad This recipe is a twist on one of my old favorites, warm spinach salad.
How to Make Tea by Kim Long, Brian Keating