Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: mewsings on January 15, 2011, 01:44:59 am
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As the topic says - is it possible ?
Kind Regards,
Kirsty
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Hello Kirsty, firstly welcome to the forum. In regard to your question re grinding green tea leaves into powder, I can see no reason why not. We grind all sorts of spices and seeds, rice, wheat etc so tea leaves should be a cinch. Just follow some times and speeds from the green fridge chart you would have received when you had your delivery - guess you would use the spices as a guide but tea leaves may not need quite as long. Do a trial run to see if the texture is what you want then just play with the times and don't forget to write them down for next time ;)
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Thanks - I did and it worked !
I wanted to make a green tea ice-cream, so I did 1/2 MC at 5 for about 10 seconds, then slowly moved it up to 10 for another 20 and it was fine. Lots of dust as I was looking in the top, but it worked.
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I am so pleased for you mewsings. What else will you use the powder for?
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One of the well used tips I picked up from this forum is when you are grinding something into a powder, if you put cling wrap over the top of the bowl (make sure it overhangs a little) and then put the lid on, it stops the dust getting around the lid / seal etc and stops the dust from escaping. I usually let it settle a little too before I open the lid.
Hope this helps.
Debbie
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Excellent advice. I grind dried bay leaves (Laurel nobilis or "sweet" bay) but I remove the center rib first and I drop the leaves into the TM with the blades running on speed 7 for 10 seconds and then turn it to 10 for 10 seconds.
I then sift the powder through a fine sieve to remove any bits of leaf (they are sharp) so I have only the powder.
I do the same with sage leaves buy no need to remove the rib and I'm sure tea leaves would be the same.
That being said, I buy a premium Matcha that has a much more intense flavor than regular green tea.
When preparing the custard for ice cream, I first make a thin paste with very hot (not boiling) water and allow it to "bloom" for a minimum of ten minutes prior to adding to the custard. The flavor is much more intense that when the powder is just added to the custard without this step.
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great tip andie. i find that's the same with cocoa - mixing cocoa with hot water before adding it to a recipe also intensifies the flavour.