Preparing tasty dishes to serve at meals often means knowing just the right herbs and spices to blend together in order to properly enhance the flavors of all the primary ingredients. Different types of cuisines call for varying mixtures which help them achieve their signature styles. Many recipes from all around the world call for the addition of dried bay leaves because of their interesting properties.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
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.
One batch of this product can last a very long time. Fresh items are usually a bit difficult to find, but if this is the preference, any that is not used right away may be stored in the freezer until a later date. The dried ones are much easier to obtain, work just as effectively as their hydrated counterparts and have the added bonus of being cable of being kept on a shelf for years without losing their potency, though refreshing the supply every twenty-four months is highly recommended.
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.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming is also a highly effective way to cook with this herb. The moist heat permeates the product and infuses its flavors with that of everything else in the pot. It truly brings out the best qualities in such foods as fish, seafood, chicken and vegetables for a pleasurable culinary experience.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
Classified as an herb, but behaving more like a spice, these products from the ancient laurel tree have their origins in the Mediterranean, specifically the areas in and around Turkey. A slightly stronger strain of this same plant grows in the warm areas of California as well. Though once used to create the beautiful wreaths that adorned the heads of early Olympic champions, they are now used for a variety of decorative purposes as well as being a staple ingredient in many kitchens.
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.
One batch of this product can last a very long time. Fresh items are usually a bit difficult to find, but if this is the preference, any that is not used right away may be stored in the freezer until a later date. The dried ones are much easier to obtain, work just as effectively as their hydrated counterparts and have the added bonus of being cable of being kept on a shelf for years without losing their potency, though refreshing the supply every twenty-four months is highly recommended.
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.
One of the most effective ways to use this product is in the preparation of dishes that are meant to cook slowly. The longer the herb is exposed to the heating process, the more potent the flavors of the meats and vegetables in the mixture become. This property makes this item an excellent member of the spice team for most soups, stews, marinades, stocks, beans, lentils and sauces of many kinds.
Steaming is also a highly effective way to cook with this herb. The moist heat permeates the product and infuses its flavors with that of everything else in the pot. It truly brings out the best qualities in such foods as fish, seafood, chicken and vegetables for a pleasurable culinary experience.
For best results, each leaf should remain whole or only halved when used for preparing culinary dishes. All pieces need to be removed from the mixture before it is served. Although the herb is quite beneficial during the cooking process and lends much to the overall flavoring, when eaten alone, the taste is not at all appetizing or easily digested.
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