The recipe is completely scalable for any amount of tea or oil you have; I like to do an 8:1 ratio by volume. If you want it to be very concentrated, think like an enfleurage: infuse once, strain out the tea, and then infuse the oil a second time with new tea. And if you’re looking for avenues to experiment further, try some other oil you like the flavor of—perhaps a blend of grapeseed and sesame, some sweet and light olive oil, rich and dark-green pumpkin seed oil.
You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill.
To produce perfect baked potatoes with an evenly fluffy interior, America's Test Kitchen figured out the ideal process and doneness temperature.