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.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
Spices usually work best when combined with others that compliment their functions. Alone, the product of the laurel trees has a rich flavor that is quite savory though is much too soft and subtle to truly be appreciated. When used in conjunction with something like oregano or cloves, culinary magic happens and the tastes of all ingredients are amplified.
This herb is quite resilient in that it is not something that must be purchased regularly. Fresh pieces are a bit difficult to locate for most of the year, but for those who prefer to purchase them fresh, anything not immediately used may be frozen for a later time. The dried version is much more obtainable, works just as well and though it can be stored in a pantry for what seems like forever, it is best to replace the stock every few years.
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.
Among the most effective uses of this product is as an ingredient in dishes that cook very slowly. Exposing the herb to the heating process over a long period of time activates the properties that enhance the flavors of the vegetables, meats and spices also in the vessel. This item is a must when it comes to creating a savory stew, soup, stock, marinade, sauce or pot of beans or lentils.
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.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
Spices usually work best when combined with others that compliment their functions. Alone, the product of the laurel trees has a rich flavor that is quite savory though is much too soft and subtle to truly be appreciated. When used in conjunction with something like oregano or cloves, culinary magic happens and the tastes of all ingredients are amplified.
This herb is quite resilient in that it is not something that must be purchased regularly. Fresh pieces are a bit difficult to locate for most of the year, but for those who prefer to purchase them fresh, anything not immediately used may be frozen for a later time. The dried version is much more obtainable, works just as well and though it can be stored in a pantry for what seems like forever, it is best to replace the stock every few years.
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.
Among the most effective uses of this product is as an ingredient in dishes that cook very slowly. Exposing the herb to the heating process over a long period of time activates the properties that enhance the flavors of the vegetables, meats and spices also in the vessel. This item is a must when it comes to creating a savory stew, soup, stock, marinade, sauce or pot of beans or lentils.
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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