Best 6 Smoky Tea Stock Recipes
Smoky tea stock, also known as smoked tea broth, is a unique and flavorful ingredient that can elevate a wide range of dishes. Its distinctive taste comes from using smoked tea leaves, typically Lapsang Souchong, to infuse water with a smoky aroma and rich flavor. Whether you're a seasoned chef looking to add depth to your cooking or a novice home cook seeking to explore new culinary techniques, this article will guide you through the steps of creating the perfect smoky tea stock.
Let's cook with our recipes!
SMOKY TEA STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups. This one is a perfect broth for udon noodles.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 4
Steps:
- Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat.
- Let rest for a few minutes, then stir in 1/4 cup Lapsang souchong tea leaves (green tea is also good). If you can't find loose tea leaves, use 4 tea bags.
- Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.
SMOKY ICED TEA
Ginger preservesadd a sweet heat to smoky Lapsang Souchong tea.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Pour water over tea, and steep for 5 minutes. Strain, and stir in preserves. Let cool. Serve over ice with garnish.
SMOKED PORK STOCK
Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens with Tomato, Garlic, and Onions.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 12 cups
Number Of Ingredients 1
Steps:
- Place pork in large stockpot and add 16 cups water. Bring to a simmer over medium-high heat; reduce heat to medium and let simmer, partially covered, until stock develops a strong, smoked pork flavor, 2 to 3 hours. Strain and discard pork.
SMOKED PORK STOCK
Provided by Julia Reed
Categories dinner, weekday, appetizer
Time 2h15m
Yield About 9 cups
Number Of Ingredients 1
Steps:
- Rinse the hamhocks or ham, and set in a large stockpot. Add 1 gallon of water. Cook, covered, at a full simmer for at least 2 hours, or until stock develops a strong flavor. Strain and discard the meat. (Or use the meat to make ham salad or to flavor soups or beans.)
- Cool stock completely and skim off all the fat. (Hamhocks will produce more fat.) Stock may be refrigerated for up to a week or frozen for six months.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 489 milligrams
CLARA'S SMOKY LAVENDER TEA
Smoky, sweet, and very cozy! Start with any basic black tea or breakfast tea blend and make it a little special.
Provided by Anissa Wolf
Categories Beverages
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Place lavender buds and Lapsang Souchong loose leaf tea in a tea ball. If using loose leaf tea for the base, place in a second tea ball.
- Place in a teapot and fill with boiling water.
- Steep 5 minutes, then remove tea ball(s) and tea bag.
- Serve with sugar and milk or cream.
- Play with the amount of Lapsang Souchong to see what you like - some will like it more or less smoky!
Nutrition Facts :
TEA SMOKED CHICKEN
This is smoked in a wok. Between the curing, steaming and smoking, you end up with a tasty chicken that is very moist and has a lovely firm texture. I usually find the breast meat too dry on a roast chicken, but not on this one! Good hot or cold. Prep time does not include marinating time.
Provided by graffeetee
Categories Whole Chicken
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
- Let cool and grind in a mortar and pestle.
- Rub the mixture all over the chicken, inside and out.
- Refrigerate overnight.
- Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
- Line a wok and its lid with heavy-duty foil.
- Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
- Heat the wok until the mixture begins to smoke.
- Pat the chicken dry and place on the rack.
- Cover the wok tightly and smoke the chicken for about 15 minutes.
- Remove from the heat and let the covered wok stand for another 30 minutes.
- Cut the chicken into serving pieces and brush with the sesame oil.
Nutrition Facts : Calories 662.5, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 2816.5, Carbohydrate 17.8, Sugar 17.6, Protein 51.3
Tips:
- Use a variety of teas to create different flavor profiles. Black tea, green tea, and oolong tea are all good options.
- Add other ingredients to the stock to enhance the flavor, such as spices, herbs, and vegetables.
- Use the stock in a variety of dishes, such as soups, stews, and sauces.
- Store the stock in the refrigerator for up to 5 days, or freeze it for up to 3 months.
- If you don't have time to make your own tea stock, you can use store-bought tea broth or бульон.
Conclusion:
Smoky tea stock is a versatile ingredient that can be used to add flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator or freezer for later use. So next time you're looking for a way to add a unique flavor to your cooking, try using smoky tea stock. You won't be disappointed!
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