Last Topic: 12:32:06pm, 03/06/2023
Last Post: 12:07:56am, 02/17/2024
The tannins in bay lleaves help to keep other vegetables crisp during fermentation. Not sure if they serve a similar purpose for soups but I imagine so because you really don't get much flavor from a single dried leaf. I recommend trying fresh bay leaf sometime if you want a sense of the flavor and aroma they can impart.
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