I use them to flavor stew and soups. (I like to cook)
The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. Bay leaf refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. Bay leaves also contain the essential oil eugenol.
Bay leaves are never eaten themselves and are really just used to add extra flavour to a number of dishes. Bay leaves can be used in the following ways:
Prepare a bouquet garni and add to soups, stews, casseroles and sauces.
Use in pickling solutions.
Add to boiling water for shrimp, crab and other seafood.
Use in marinades for meat and fish.
Add to milk when preparing homemade rice puddings or other milk puddings.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.
The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. Bay leaf refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. Bay leaves also contain the essential oil eugenol.
Bay leaves are never eaten themselves and are really just used to add extra flavour to a number of dishes. Bay leaves can be used in the following ways:
Prepare a bouquet garni and add to soups, stews, casseroles and sauces.
Use in pickling solutions.
Add to boiling water for shrimp, crab and other seafood.
Use in marinades for meat and fish.
Add to milk when preparing homemade rice puddings or other milk puddings.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.
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