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.
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.
The product tends to do its best work when paired with certain ingredients, which is why it is often considered as a spice. As a single element, the flavor is still savory and rich but its quite subtle and too gentle to make much impact. However, combining it with such things as oregano or cloves seems to activate the properties which help heighten the taste 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.
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.
The product tends to do its best work when paired with certain ingredients, which is why it is often considered as a spice. As a single element, the flavor is still savory and rich but its quite subtle and too gentle to make much impact. However, combining it with such things as oregano or cloves seems to activate the properties which help heighten the taste 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.
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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