BK2058 Chef's Secrets - Insider Techniques From Today's Culinary Masters 2004 055 by Eudaemonius
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Sweets, the theme of the week for Macro Mondays. Toffifee was the starting point.
I started searching through the kitchen drawer for something I could use and found a tea sieve, which I kept open with a rubber band. Toffifee into the sieve, coffee beans underneath. First and second act.
Third act: a tea sieve without tea? That didn’t seem right, so I added some green tea.
Fourth act: Apparently coffee and tea aren’t such strange companions after all. Hong Kong has yuenyeung, Korea has ashotchu, and even in Japan you can find coffee blended with sencha or hojicha.
Don’t believe me? Look it up:
perfectdailygrind.com/2020/11/yuenyeung-kopi-cham-spreeze...
