Make a dish twice, once without the bay leaf. There is an obvious difference. It’s fine to not like the taste of any particular spice but saying there is none is sort of crazy?
In the tea? I just stuck a leaf in a cup with water and microwaved it for a minute or two.
In food? I usually put it in as soon as I start the simmer on a liquid part of the dish. It takes a long while for the flavor to really become significant.
Just smell it (not just bay leaves but whatever). If it has a smell, that aroma can be infused into cooking, though you’ll want to make sure it’s edible before just throwing it into dishes.
And you might need to sauté them for a bit (also called tempering) to infuse that aroma into oil, since it’s not all water soluable.
In fairness, I’m not sure anyone knows if bay leaves even do anything.
… what?
Make a dish twice, once without the bay leaf. There is an obvious difference. It’s fine to not like the taste of any particular spice but saying there is none is sort of crazy?
He’s joking, it’s people that don’t cook often don’t know what the difference is
I wasn’t sure myself, so i made a “tea” out of bay leaves to check, and i can confirm that they do in fact have a pretty distinct flavor.
This is smart, I don’t know when to put it in so I should get familiar with the taste
In the tea? I just stuck a leaf in a cup with water and microwaved it for a minute or two.
In food? I usually put it in as soon as I start the simmer on a liquid part of the dish. It takes a long while for the flavor to really become significant.
Just smell it (not just bay leaves but whatever). If it has a smell, that aroma can be infused into cooking, though you’ll want to make sure it’s edible before just throwing it into dishes.
And you might need to sauté them for a bit (also called tempering) to infuse that aroma into oil, since it’s not all water soluable.
Might as well just boil up a handful of grass from the local park, about the same.