Part of creating a tasty dish for any occasion is understanding the right blends of herbs and spices that are needed to fully compliment the various ingredients in the recipe. Depending on the type of cuisine, different combinations are needed to achieve that signature flavor. All over the world, many delicious recipes use dried bay leaves and their properties to amplify the best qualities of other ingredients.
This product grows on the branches of the laurel trees indigenous to Turkey and the Mediterranean areas surrounding it, and though technically an herb, it functions best as a spice. Some groves in California also farm this item, though that strain has a slightly different taste. Once a primary material for creating head wreaths for the champions of the early Olympic games, they are now used as a decorative and crafting medium and are a must have for any well versed kitchen.
Like many spices, this ingredient works much better when used in conjunction with certain others. On its own, the flavoring is rich and savory, but very subtle and gentle, not providing much of an impact. However, when it is combined with others such cloves or oregano, it tends to heighten the tastes and aromas of each part of the recipe.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
The old product does not have to be tossed away when fresh stock is brought in. They can be used to create lovely decorative pieces, added to a fragrant potpourri mix and other crafty purposes. They make a perfect filler for a sachet or drawer liner when crushed and can keep garments from smelling stale.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming is another way to showcase this herbs amazing flavoring abilities. The wet, high heat allows the product to release more fully and to penetrate into the other ingredients. Vegetables, seafood, fish, and chicken all become much more savory when this product is used as a primary enhancer.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
This product grows on the branches of the laurel trees indigenous to Turkey and the Mediterranean areas surrounding it, and though technically an herb, it functions best as a spice. Some groves in California also farm this item, though that strain has a slightly different taste. Once a primary material for creating head wreaths for the champions of the early Olympic games, they are now used as a decorative and crafting medium and are a must have for any well versed kitchen.
Like many spices, this ingredient works much better when used in conjunction with certain others. On its own, the flavoring is rich and savory, but very subtle and gentle, not providing much of an impact. However, when it is combined with others such cloves or oregano, it tends to heighten the tastes and aromas of each part of the recipe.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
The old product does not have to be tossed away when fresh stock is brought in. They can be used to create lovely decorative pieces, added to a fragrant potpourri mix and other crafty purposes. They make a perfect filler for a sachet or drawer liner when crushed and can keep garments from smelling stale.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming is another way to showcase this herbs amazing flavoring abilities. The wet, high heat allows the product to release more fully and to penetrate into the other ingredients. Vegetables, seafood, fish, and chicken all become much more savory when this product is used as a primary enhancer.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
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