Wednesday, May 09, 2007
Brine Shrimp in Tea?
Associated Press writer J.M. Hirsch has this advice on using tea in cooking, with a recipe for brining shrimp in a tea and salt water mix. I haven't tried it yet, and I'm not sure that I'd agree that a brine would add moisture (it should actually dry some moisture out through osmosis - a good thing probably for shrimp that have been frozen and are now water-logged). But this does sound interesting. I'll try experimenting with an appropriate dipping sauce and report on the results.
