Matcha, a finely ground green tea powder with deep roots in Japanese cuisine, is gaining popularity in global baking. Expert Jerrelle Guy emphasizes using culinary-grade matcha for its ability to withstand heat during cooking, affordability, and ability to provide vibrant color and flavor. Guy offers tips on incorporating matcha into desserts, such as sifting it with dry ingredients or dissolving it in liquid to avoid clumps, and discusses its unique flavor pairings to enhance baked goods.
"Use culinary-grade matcha. It's made for cooking and baking, the flavor holds up to heat, and it's way more affordable than the ceremonial grade."
"Culinary-grade matcha is also coarser and grittier than the super-fine, sweet and mellow ceremonial-grade variety, bringing us to Guy's preparation tip for when you're adding the soluble dry ingredient to dessert mixes."
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