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We have this one dish in my culture that definitely requires bay leaves and they slap every time.
It’s cassava roots that are shredded then fried. We sprinkle salt, citric acid, lemon powder and toasted bay leaves. Without the bay leaves, it’s not aromatic. And it has to be toasted since the aroma comes from the oils
I’ve never used bay leaves in anything else.0
Don't be silly.
It's like saying "Mushrooms have no flavour"
Bay leaves, give a distinct aroma, as well as flavour, and are an integral part of Asian and Bengal cooking. Try onion soup with a bay leaf and without a bay leaf. Your palette will understand.
Also, don't assume shit 90p dried bay leaves you're buying from Morrison are comparable to proper stock0
laurel, as we call it... perejil, tomillo and many more... they are in the mix of herbs and hints that go with pretty much any stew, adobo, and slowly cooked dish in here
herbs are not the star of the show... lol, more like the French horn in a orchestra0
What Girls & Guys Said
I disagree, for the most part, so let's start with where I do agree! The aromatic flavor from a bay leaf comes from the release of the oil in the leaf. If the leaves have been dried for too long, they will lose all or most of the oil in them and become nothing more than the decoration you mentioned.
That said, I have a sweet bay tree in my garden, so I can pick the leaves fresh and compress them a bit to start the oil flowing and then put them in the dish to cook. If you buy dried leaves in the supermarket, they're probably worthless. If you can get fresh leaves and want to taste their flavor, try making tea with at least 3 large leaves. Let them steep in hot water for at least 10 minutes, and see what you think!
It was my understanding they don't impart much flavor but they help with the acidity and bitter flavor of some soups, stews, sauces, etc.
Bay leaves are alkaline and have an 8.0 pH level whereas tomatoes typically have a more acidic pH level, below 4.6. Therefore, the bay leaves are used to offset/control the natural acidity in tomato based dishes, often used in Italian or Mexican food.10
Bay leaves won't bonk you over the head with flavor, but will add a subtle aroma to dishes. They can lighten a heavy dish, or add depth of flavor to a simple stock. When the herb is infused into water, broth, or another cooking liquid, an almost minty flavor (somewhere between spearmint and menthol. They require a very long soaking in a hot liquid environment to impart flavour or add depth to a both or stew loquid20
I can understand why you may think it's a hoax, but it might be possible that you may have lost your sense of taste. Try listening to these alpha waves and reprogramming your mind to enjoy the ultimate pleasureshttps://www.youtube.com/embed/_u5ePQcpR4I0
Haha try making two identical stews, one with and one without. The one without won't taste right and here is why: Bay leaves ABSORB certain flavors that are undesirable, which is why when you accidentally leave one in your stew and you bite into it they are nasty nasty nasty.10
Use them to keep fruit flies away. Works for other insects too. I use cider vinegar for fruit fly traps. Bay won't trap them, but it will keep them away. You won't get flying critters in your soup.0
You really need a lot of them to make the dish taste different and not allways better. But they do in my experience, a lot for the aroma and smell of the dish.10
OMG !!! Man,,,, I always thought the same thing, but since I don;t know a flying fuck about cooking, I just thought I should just shut the fuck up.0
Sadly I'm not even sure what a Bayleaf is although , I bet I've seen a few without knowing , there are many similar garnishes that dont really add to the dish , other than maybe cosmetically.0
Without smell sense the difference between a dish with bay leaves and one without isn't noticeable, maybe minimal bitterness caused by eucalyptol.0
If these is a flavor to the bay leaves, it is far too subtle for me to discern.0
I'm not even going to lie, I've always thought this. 😂😂0
You've obviously never used fresh bay leaf.. On that same token its more about aroma. Most of our, as humans, sens of taste comes from smell0
I can't or won't say one way or the other as I have never used bay leaves in anything I make.0
One bay leaf is totally pointless. You need a good handfull, all fresh and split.0
Not really familiar with it but I’ll take your word for it lol0
Next time you make something, dump a whole jar of bay leaves in and see how it tastes.0
Not of they are fresh same as most herbs really0
Eat nothing but bay leaves0
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