Nah, bay leaves are a great addition to any slow cook recipe like stews and pot roasts.Exactly, dey impart a lot of flavor, i am picturing dat flavor in my mind as I type dis.
The fuck is a bay leaf
The fuck is a bay leafIts a leaf from a bay laurel tree. Font of usless knowledge I am now, that I no longer need it.
I honestly can't tell the difference.
What is their flavor?
I think they do contribute to dishes but I use them so seldom they just go bad on my shelf so I dont mess with them
They can go bad? I've had the same bag for years and they look exactly the same as new. They're like the McDonald's french fries of herbsAromatics don't go bad by their looks, they lose their smell.
Aromatics don't go bad by their looks, they lose their smell.Exactly, you wont get sick if you use dem, you just wont get any flavor.
Exactly, you wont get sick if you use dem, you just wont get any flavor.Oh
OhOne way to go about it is to compare a dish with it and a dish without it. Even people that actively deny bay leaves can consistently find the one that had leaves added when cooking it.
Well that explains it
My mom's must have always been old.
Theyll shatter teeth dont forget to remove them they really arent edible
The fuck is a bay leaf
I am apparently VERY much in the wrong here so far.But not alone. Bay leaves not working/being useful is a super old "home cook versus professional" debate that is bizarrely popular/heated. Unsurprisingly the professional cooks, who espouse that bay leaves work, have the most evidence backing them up. What with it being their jobs and all.
But not alone. Bay leaves not working/being useful is a super old "home cook versus professional" debate that is bizarrely popular/heated. Unsurprisingly the professional cooks, who espouse that bay leaves work, have the most evidence backing them up. What with it being their jobs and all.
well there's not much point in using them in something small you can cook in 20-45 mins at home. they need time to release the flavor, like tea leavesThat is one of the explained reasons as to why the home cooks could be wrong, yes.
I honestly can't tell the difference.This. I've accidentally left out the bayleaf in a recipe and couldn't taste any difference.
How do you shatter teeth on a paper thin, flexible sliver of plant matter? They are at worst a nuisance when you notice you have a leaf in your mouth and then you spit it out.How do you even fail to notice a four-inch leaf sticking out both sides of your spoon?
But not alone. Bay leaves not working/being useful is a super old "home cook versus professional" debate that is bizarrely popular/heated. Unsurprisingly the professional cooks, who espouse that bay leaves work, have the most evidence backing them up. What with it being their jobs and all.But the whole Internet can cook better than Gordon Ramsay and restaurants only exist for convenience and people who are unspeakably terrible at cooking
How do you even fail to notice a four-inch leaf sticking out both sides of your spoon?
four-inch leaf