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Archive for March, 2008

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Hot and spicy chocolate from Archana’s Culinary Adventures

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Nutritious Poha

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Who’s the orange culprit?

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What is giving the burger patty it’s orange color?

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JFI : Lime/Lemon round up

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There are many ways to drink tea. The English traditionally drink their tea with milk and often sugar, the Indians add to this a range of spices, chili as well!

 

In Russian, black tea is traditionally drunk with lemon and sugar, or sometimes even with jam. Adding a squeeze of lemon juice to black tea has the effect of clearing the liquid, it transforms it from dark nearly opaque brown to a transparent orangey brown in a matter of seconds. This is because the hydogen ions produced by the acid in the lemon juice suppress the ionisation of tannins, the polyphenols that otherwise give tea its brown colour.

 

The reaction makes the tannins lose not just their brown colour but also their astringency, so strong black tea can be made drinkable this way – especially with the addition of a little sugar to take the edge off the bitterness. Unlike milky tea, lemon tea made this way remains tasty at any temperature.

 

Because tea in general is very rich in antioxidants, it proves to be a good fight for cancer. They say that drinking tea with milk destroys the benefits of these chemicals; they seem to be mopped up before they ever reach the blood, so if you want to drink strong tea which has plenty of caffeine, isn’t mouth-shrinkingly astringent and still gives you the full health benefits of tea, lemon tea may well be the way to go.

 

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