People who enjoy the California Bay leaf admire its flavor. The spice has been popular for years because it is useful in preparing all types of food. It can be easily applied to many dishes, both salty and sweet. Children or adults will like the taste and they usually look forward to having it with cold or hot desserts. It has become essential in several main dishes and is included among the spices in America which are valued for their versatility.
This versatile spice goes several different names. People often call it by whatever they grew up hearing in their household or community. For examples, people in some areas refer to the seasoning as the pepper wood, perhaps noting its spiciness. Individuals in other communities, call it Laurel or Oregon Myrtle.
These leaves are generally compared to those grown in the Mediterranean. Consumers who have used the type from outside of America sometimes find the latter initially overwhelming. It is powerful and you need a lot less to get the same flavor. However that means you actually save money since pound for pound, you get better value.
Some recipes utilize the Mediterranean variety, which are milder. When using CA laurel instead, cut the recommended quantity by fifty percent. You will find that the dish is tasty and you have more spice left to use in another recipe. When you bend and crush the leaves, that also releases more flavor in your soup or stew.
Most of the time, the leaves from the Mediterranean are sold dried, while its North American cousins are usually delivered fresh to supermarkets and homes. This difference may be due to the distance that the former must travel for export to the states. However when it comes to soups and stews, in many homes there is nothing like fresh CA laurel.
People who prepare meals with this spice often usually purchase a pound or more. It is cheaper to buy it this way and they save in the long run. They get lots of spice when they buy in bulk. In fact, a pound usually contains over seven hundred fresh leaves. You can store these in your refrigerator. Package them in an airtight bag and they will remain flavorful for months.
When you choose to dry the California Bay leaf, as with many herbs and spices, you can expect it to lose some of its rich flavor. However quite a few chefs still do that because the seasoning will last longer. Dehydrating them is easy and can be done using an oven or by hanging them to dry. Pick the method that is more convenient.
People who are preparing poultry, beef or ham sometimes use the California Bay leaf to make their dish tastier. Whenever you utilize it, make sure all the leaves are removed before you serve the food. Always use them whole and never dice them since it will become harder for you to find them. The flavor also brings out the taste of fruits and vegetables including tomatoes and beets.
This versatile spice goes several different names. People often call it by whatever they grew up hearing in their household or community. For examples, people in some areas refer to the seasoning as the pepper wood, perhaps noting its spiciness. Individuals in other communities, call it Laurel or Oregon Myrtle.
These leaves are generally compared to those grown in the Mediterranean. Consumers who have used the type from outside of America sometimes find the latter initially overwhelming. It is powerful and you need a lot less to get the same flavor. However that means you actually save money since pound for pound, you get better value.
Some recipes utilize the Mediterranean variety, which are milder. When using CA laurel instead, cut the recommended quantity by fifty percent. You will find that the dish is tasty and you have more spice left to use in another recipe. When you bend and crush the leaves, that also releases more flavor in your soup or stew.
Most of the time, the leaves from the Mediterranean are sold dried, while its North American cousins are usually delivered fresh to supermarkets and homes. This difference may be due to the distance that the former must travel for export to the states. However when it comes to soups and stews, in many homes there is nothing like fresh CA laurel.
People who prepare meals with this spice often usually purchase a pound or more. It is cheaper to buy it this way and they save in the long run. They get lots of spice when they buy in bulk. In fact, a pound usually contains over seven hundred fresh leaves. You can store these in your refrigerator. Package them in an airtight bag and they will remain flavorful for months.
When you choose to dry the California Bay leaf, as with many herbs and spices, you can expect it to lose some of its rich flavor. However quite a few chefs still do that because the seasoning will last longer. Dehydrating them is easy and can be done using an oven or by hanging them to dry. Pick the method that is more convenient.
People who are preparing poultry, beef or ham sometimes use the California Bay leaf to make their dish tastier. Whenever you utilize it, make sure all the leaves are removed before you serve the food. Always use them whole and never dice them since it will become harder for you to find them. The flavor also brings out the taste of fruits and vegetables including tomatoes and beets.
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