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.
Although it is technically classified as an herb, this product which originates from the laurel trees of the Mediterranean areas surrounding Turkey, is used more like a spice. In California, a somewhat more potent strain of this plant is grown and harvested. While they were once used to make the wreaths that were placed on the heads of early Olympic champions, more modern uses include as a crafting medium, decorative element and as a necessary part of any well stocked pantry.
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.
It is a bit important to remember that each leaf should be used either whole or halved, not crumbled. All the pieces should be removed before the dish is served. The reason for this is because although the herb provides much flavor throughout the cooking process, but eaten alone the taste is less than appetizing and could spoil the dining experience.
Although it is technically classified as an herb, this product which originates from the laurel trees of the Mediterranean areas surrounding Turkey, is used more like a spice. In California, a somewhat more potent strain of this plant is grown and harvested. While they were once used to make the wreaths that were placed on the heads of early Olympic champions, more modern uses include as a crafting medium, decorative element and as a necessary part of any well stocked pantry.
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.
It is a bit important to remember that each leaf should be used either whole or halved, not crumbled. All the pieces should be removed before the dish is served. The reason for this is because although the herb provides much flavor throughout the cooking process, but eaten alone the taste is less than appetizing and could spoil the dining experience.
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