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.
Like many spices, this ingredient works much better when used in conjunction with certain others. On its own, the flavoring is rich and savory, but very subtle and gentle, not providing much of an impact. However, when it is combined with others such cloves or oregano, it tends to heighten the tastes and aromas of each part of the recipe.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
When replacing an old supply with a new one, the aged herbs still have several ways in which they can be utilized. They are often included in decorative settings and as a primary ingredient in most potpourri blends. If crumbled, they can be sprinkled along the bottom of a dresser drawer, or enclosed in a sachet, to keep garments smelling fresh.
One of the more common ways to utilize this herb is to add it to recipes that are meant to cook slowly over an extended period of time. Allowing the product to heat up in this manner releases the enhancing properties intermittently so that they are more completely mixed with the other ingredients. Adding this and certain spice combinations to beans, lentils, sauces, stocks, marinades, stews and soups can make for a tasty meal.
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.
Like many spices, this ingredient works much better when used in conjunction with certain others. On its own, the flavoring is rich and savory, but very subtle and gentle, not providing much of an impact. However, when it is combined with others such cloves or oregano, it tends to heighten the tastes and aromas of each part of the recipe.
This is not an herb that one must go out and purchase on a regular basis since a little bit does a lot of work. Though harder to find, some people prefer to purchase the leaves fresh and just freeze what is not immediately needed. Buying the dried version is more economical, just as reliable in the recipe and can be stored in a jar almost indefinitely, though it is recommended to switch out the stock every two years or so.
When replacing an old supply with a new one, the aged herbs still have several ways in which they can be utilized. They are often included in decorative settings and as a primary ingredient in most potpourri blends. If crumbled, they can be sprinkled along the bottom of a dresser drawer, or enclosed in a sachet, to keep garments smelling fresh.
One of the more common ways to utilize this herb is to add it to recipes that are meant to cook slowly over an extended period of time. Allowing the product to heat up in this manner releases the enhancing properties intermittently so that they are more completely mixed with the other ingredients. Adding this and certain spice combinations to beans, lentils, sauces, stocks, marinades, stews and soups can make for a tasty meal.
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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